Sesame Chicken Salad
AsianChickenIntermediate30 minBy Northstar
Ingredients
Servings
4
- 0.5 cup Dijon mustard (for marinade)
- 1/3 cup pure maple syrup
- 1 1/3 lb chicken tenders
- 2/3 cup sesame seeds (white and/or black)
- 3 tbsp vegetable oil
- 0.3 cup vegetable oil (for dressing)
- 3 tbsp unseasoned rice vinegar
- 4 tbsp minced fresh ginger
- 1 tbsp Dijon mustard (for dressing)
- 5 oz mixed salad greens
- 0.5 large English cucumber, thinly sliced
- 2 large tomatoes, each cut into 8 wedges
Instructions
- 1
Whisk 1/2 cup Dijon mustard and maple syrup in a bowl. Add chicken tenders and marinate 1 hour.
- 2
For dressing: whisk together 1/4 cup vegetable oil, rice vinegar, ginger, and 1 tablespoon Dijon mustard. Season with salt and pepper.
- 3
Spread sesame seeds on a plate. Remove chicken from marinade, shake off excess, and coat chicken on both sides with sesame seeds.
- 4
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sauté chicken in batches, about 2 minutes per side until cooked through. Add oil as needed.
- 5
Mix greens, cucumber, and tomatoes in a large bowl. Toss with enough dressing to coat. Divide among 4 plates.
- 6
Top each salad with sesame chicken and drizzle with remaining dressing.
Tags
saladasian