Sesame Chicken Salad

Recipe Ingredients

		Dressing
1/4 cup	59ml	Vegetable oil - (about)
3 tablespoons	45ml	Unseasoned rice vinegar
4 tablespoons	60ml	Minced fresh ginger
1 tablespoon	15ml	Dijon mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chicken
1/2 cup	118ml	Dijon mustard
1/3 cup	109g / 3.8oz	Pure maple syrup
1 1/3 lbs	605g / 21oz	Chicken tenders
2/3 cup	73g / 2.6oz	Sesame seeds
		= (preferably a mixture of black and
		White)
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Vegetable oil - (about)
		Salad
1		Bag mixed greens - (5 oz)
1/2		English hothouse cucumber - unpeeled, and
		Sliced thinly into rounds
2		Tomatoes - each cut 8 wedges (large)

Recipe Instructions

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.

For Salad: 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.

This recipe yields 4 servings.

Source:
Bon Appetit, September 2002

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