Sesame Vegetable Salad
  • Servings: 6
  • 8 oz. chicken breast tenderloins, halved crosswise
  • Salt and ground black pepper
  • 1 Tbsp. olive oil or cooking oil
  • 8 oz. fresh asparagus, trimmed
  • 8 oz. fresh sugar snap or snow pea pods, trimmed
  • 3 cups watercress, tough stems removed
  • 1 medium yellow sweet pepper, seeded and cut into thin strips
  • 1/2 cup grape tomatoes
  • 1 recipe Garlic Ginger Soy Dressing
  • 1 to 2 tsp. sesame seeds, toasted
  1. Sprinkle chicken lightly with salt and pepper.
  2. In a large skillet cook chicken in hot oil over medium-high heat for 6 to 8 minutes or until no longer pink, turning to brown evenly.
  3. Remove chicken from skillet and cool slightly; place in an airtight container.
  4. Chill at least 1 hour or up to 2 days until ready to serve.
  5. In a large saucepan cook asparagus and pea pods, covered, in a small amount of boiling salted water for 2 to 4 minutes or until crisp-tender. Drain; rinse with cold water.
  6. Drain well.
  7. Serve immediately or place in an airtight container and chill up to 2 days.
  8. To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet pepper, and tomatoes.
  9. Add Garlic Ginger Soy Dressing; toss well.
  10. Sprinkle with sesame seeds.
  11. Garlic Ginger Soy Dressing:
  12. In a screw-top jar combine 1/4 cup rice vinegar; 3 tablespoons olive oil; 1 clove garlic, minced; 1 teaspoon honey and 1 teaspoon soy sauce; 1/2 teaspoon sesame seeds, toasted; 1/4 teaspoon ground ginger; 1/8 teaspoon salt; and dash ground black pepper. Cover and shake well. Serve immediately or store in refrigerator up to 1 week; shake before serving.