Coriander Chicken Salad

Recipe Ingredients

1 cup	146g / 5.1oz	Coriander - chopped
3		Scallions - (including tops), minced
2		Chicken breasts - boneless
		Skinless
3 tablespoons	45ml	Butter or margarine
1/4 cup	27g / 1oz	Sesame seeds - toasted
		Garlic clove - minced
1/2		Iceberg lettuce - shredded
		Sesame Dressing
1 tablespoon	15ml	Dry mustard
1 tablespoon	15ml	- water
1/2 cup	118ml	Sesame oil
1/2 cup	118ml	Salad oil
1/4 cup	59ml	Soy sauce
3 teaspoons	15ml	Sugar
1 tablespoon	15ml	Lemon juice
1/4 teaspoon	1.3ml	Chinese 5-spice powder

Recipe Instructions

Cut chicken into strips (optional: soak in soy sauce for one hour). Fry chicken in butter and garlic until brown. Reduce heat and simmer until done. Cool in the refrigerator.

Toss cooled chicken with coriander, sesame seeds and scallions. Toss in sesame dressing (see below). Serve over a bed of shredded lettuce.

DRESSING: Make a paste of mustard and water. Blend in other ingredients until homogeneous. Optional: let dressing sit at room temperature over night to get well-blended mixture (but it tastes fine freshly made, too)

Source:
Jeff Smith

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