Sesame Chicken Salad
Instructions:
- Dressing:
- 1/4 cup (about) vegetable oil
- 3 tablespoons unseasoned rice vinegar
- 4 tablespoons 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 greens
- 1/2 English hothouse cucumber, unpeeled, sliced thinly into rounds
- 2 large tomatoes, each cut into 8 wedges
- 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.
- 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.