- 4
Ingredients
- 3 Tbsp. canola oil
- 3 Tbsp. rice wine vinegar
- 1 Tbsp. minced fresh ginger
- black pepper to taste
- 1/2 cup dijon mustard
- 1/4 cup agave necter
- 1 1/2 lbs chicken tenders
- 1/2 cup sesame seeds
- 1 bag mixed greens
- 1/2 cucmber, unpeeled, sliced thinly into rounds
- 2 large tomatoes, cut into 8 wedges
Preparation
Step 1
To make the dressing, mix 2 Tbsp. canola, rice vinegar and the ginger in a bowl. Season with pepper to taste.
Mix the mustard and syrup in a bowl, add teh chicken, and marinate 1 hour. The spread teh sesame seeds on a plate. As you remove the chicken from the marinade, shake off any excess. Coat the chicken on both sides with the sesame seeds. Sprinkle the chicken with pepper.
Heat 1 Tbsp. oil in a large non-stick skillet over medium-high heat. Working in batches, add the shicken to the skillet and saute until just cooked through, about 2 minutes per side. Add more oil to the skillet if needed. Transfer the chicken to a plate.
Mix the greens, cucumber, and tomatoes in a large bowl. Toss to coat with dressing. Place the salad on each of the plates, top with the chicken and serve.