Chicken and Roasted Asparagus Salad with Ginger-Sesame Dressing

By bakers_delight85

Ingredients

• Ginger-Sesame Dressing:
• 1/3 cup toasted sesame oil
• 1/3 cup light soy sauce
• 3 Tbsp. fresh lime juice
• 1 Tbsp. minced fresh ginger
• 1 Tbsp. minced garlic
• 1 bunch asparagus, tough ends snapped off
• 2 Tbsp. olive oil
• Salt and freshly ground pepper, to taste
• 5 ounces sugar snap peas, strings removed
• 1/2 cup water
• Two 6-ounce boneless skinless chicken breast halves
• 1 large bunch rocket (arugula) or watercress
• 1 cup bean sprouts
• 1/2 jalapeno pepper, thinly sliced (optional)
• 1 tsp. sesame seeds, toasted

Details

Servings 4

Preparation

Step 1

To make the dressing: Combine all the ingredients in a lidded jar, cover, and shake until blended. Set aside.
Prepare a medium hot fire in a charcoal grill or preheat a gas grill to medium high. Preheat the oven to 450 degrees F.
To start the salad: Arrange the asparagus in a single layer on a large baking sheet. Drizzle with the oil and season with salt and pepper. Turn the asparagus to coat. Roast, turning occasionally, for 10 to 12 minutes, or until crisp-tender. Set aside and let cool. In a small saucepan, bring the sugar snap peas and water to a boil. Cook for 2 to 3 minutes, or until the snap peas are crisp-tender. Drain and rinse in cold water.
Season the chicken with salt and pepper and grill for 5 to 7 minutes on each side, or until no longer pink in the center. Cut into thin strips.
To compose the salads: In a large bowl, toss the rocket (arugula) or watercress, asparagus and sugar snap peas with the dressing. Divide the greens among 4 salad plates. Top with the warm chicken, bean sprouts, jalapeno pepper, if using, and the sesame seeds.