Chicken Sesame Vegetable Salad

By Mistyrain

Ingredients

• pound chicken breast tenderloins, halved crosswise
• Salt and ground black pepper
• 1 tablespoon olive oil or cooking oil
• 1 pound fresh asparagus, trimmed
• 1 pound fresh sugar snap or snow pea pods, trimmed
• 6 cups watercress, tough stems removed
• 2 medium yellow sweet peppers, seeded and cut into thin strips
• 1 cup grape tomatoes
• 1 recipe Garlic Ginger Soy Dressing (see recipe below)
• 1 tablespoon sesame seeds, toasted

Details

Adapted from bhg.com

Preparation

Step 1

1. Sprinkle chicken lightly with salt and pepper. 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. Remove chicken from skillet. Cool slightly; place in an airtight container. Chill at least 1 hour or up to 2 days until ready to serve.

2. 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. Drain well. Use immediately or place in an airtight container and chill up to 2 days.

3. To serve, in a very large bowl toss together chilled chicken, asparagus spears, pea pods, watercress, sweet peppers, and tomatoes. Add Garlic Ginger Soy Dressing; toss well. Sprinkle with sesame seeds. Makes 12 servings.

Garlic Ginger Soy Dressing: In a screw-top jar combine 1/2 cup rice vinegar; 1/3 cup olive oil; 1 clove garlic, minced; 2 teaspoons honey and 2 teaspoons soy sauce; 1 teaspoon sesame seeds, toasted; 3/4 teaspoon ground ginger; 1/4 teaspoon salt; and 1/8 teaspoon ground black pepper. Cover and shake well. Serve immediately or store in refrigerator up to 1 week; shake before serving.