Sesame Chicken Salad |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| DRESSING: 1/4 cup (about) vegetable oil | 3 tablespoons unseasoned rice vinegar | 4 teaspoons minced fresh ginger |
| 1 tablespoon Dijon mustard | CHICKEN: 1/2 cup Dijon mustard | 1/3 cup pure maple syrup |
| 1-1/3 pounds chicken tenders | 2/3 cup sesame seeds (preferably a mixture of black and white) | 3 tablespoons (about) vegetable oil |
| 1 5-ounce bag mixed baby greens | 1/2 English hothouse cucumber, unpeeled, sliced thinly into rounds | 2 large tomatoes, each cut into 8 wedges |
| 1 | FOR DRESSING: Whisk all ingredients in bowl. Season with salt and pepper. |
| 2 | FOR DRESSING: Whisk mustard and syrup in bowl to blend. Add chicken and marinate 1 hour. |
| 3 | Spread sesame seeds on plate. Remove chicken from mariande; shake off excess. Coat chicken on both sides with sesame seeds. Sprinkle with salt and pepepr. 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. |
| 4 | 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. |