Sesame Ginger Vinaigrette with salad and chicken

I ran across a picture someone put on their tumblr account that had a bunch of dressing recipes on it.  I tried the Sesame Ginger Vinaigrette as a dressing as well as a marinade for our chicken.  YUM!  I had to triple the recipe though to make enough for both of those.  It calls for peanut or canola oil and I only had canola.  I would like to see the difference the peanut makes.

Triple this recipe if you want enough for a couple of salads and some marinade.


-Whisk together 2tsp grated FRESH ginger, 1 tsp EACH minced garlic and sugar, and 2 Tbs. EACH rice vinegar (I used seasoned rice vinegar) and soy sauce.

-While whisking, slowly add 1/4 C. peanut or canola oil, 1 Tbs. toasted Asian sesame oil until emulsified.
-Stir in 1 Tbs. snipped fresh chives and 1 tsp. toasted sesame seeds

Makes 2/3 C., Each (1 Tbs.) serving: 63 cal., 7g fat, 1g protein, 1g carb.

I made up a salad with chopped carrots, red bell pepper, romaine lettuce, and green cabbage.  I then toasted and candied some almond slices (I did not measure, but just took maybe 1 Tbs. butter and 1 Tbs. sugar and put them in a pan on med. heat with probably 1/4 C. sliced almonds.  Continue to stir and they will start to get brown and caramelized.  Take them off pan and put on foil to dry BEFORE they get too dark or they will just become really hard. 

I have marinated 3 chicken breasts in this for an hour, and they did not have near enough flavor.  I have also marinated them overnight and they turned out great.  Cook on the grill, slice and serve on your salad.