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Sesame Chicken Salad
Dressing:
1
3
4
1
/4 cup (about) vegetable oil
tablespoons unseasoned rice vinegar
tablespoons minced fresh ginger
tablespoon Dijon mustard
Chicken:
1
1
1
/2 cup Dijon mustard
/3 cup pure maple syrup
1/3 pounds chicken tenders
2
3
/3 cup sesame seeds (preferably a mixture of black and white)
tablespoons (about) vegetable oil
1
1
2
5−ounce bag mixed greens
/2 English hothouse cucumber, unpeeled, sliced thinly into rounds
large tomatoes, each cut into 8 wedges
For dressing:
Whisk all ingredients in bowl. Season with salt and pepper.
For chicken:
Whisk mustard and syrup in bowl to blend. Add chicken and marinate
1
hour.
Spread sesame seeds on plate. Remove chicken from marinade; shake
off excess. Coat chicken on both sides with sesame seeds. Sprinkle
with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet
over medium−high heat. Working in batches, add chicken to skillet and
saute until just cooked through, about 2 minutes per side. Transfer
chicken to plate. Add more oil to skillet as needed for each batch.
Mix greens, cucumber, and tomatoes in large bowl. Toss with enough
dressing to coat. Divide salad among 4 plates. Top with chicken;
drizzle with any remaining dressing and serve.
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Sesame Chicken Salad
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