The Salad Master - DDV Culinary

Sesame Chicken SaladDressing:1/4 cup (about) vegetable oil3 tablespoons unseasoned rice vinegar4 tablespoons minced fresh ginger1 tablespoon Dijon mustardChicken:1/2 cup Dijon mustard1/3 cup pure maple syrup1 1/3 pounds chicken tenders2/3 cup sesame seeds (preferably a mixture of black and white)3 tablespoons (about) vegetable oil1 5−ounce bag mixed greens1/2 English hothouse cucumber, unpeeled, sliced thinly into rounds2 large tomatoes, each cut into 8 wedgesFor dressing:Whisk all ingredients in bowl. Season with salt and pepper.For chicken:Whisk mustard and syrup in bowl to blend. Add chicken and marinate1 hour.Spread sesame seeds on plate. Remove chicken from marinade; shakeoff excess. Coat chicken on both sides with sesame seeds. Sprinklewith salt and pepper. Heat 1 tablespoon oil in large nonstick skilletover medium−high heat. Working in batches, add chicken to skillet andsaute until just cooked through, about 2 minutes per side. Transferchicken to plate. Add more oil to skillet as needed for each batch.Mix greens, cucumber, and tomatoes in large bowl. Toss with enoughdressing to coat. Divide salad among 4 plates. Top with chicken;drizzle with any remaining dressing and serve.E−Cookbooks Home | Free Newsletter | Food & Cooking Mousepads | Email UsSesame Chicken Salad 120