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Chicken Salad w/Sesame and Ginger Dressing (M, TNT)
Source: "Dining with the Duchess," by Sara, Duchess of York
Serves: 4

3 tbsp. sesame seeds
1/2 tsp. salt
1/4 tsp. pepper
4 4-oz. skinless, boneless chicken breasts
1 tbsp. vegetable oil

2 tbsp. vinegar
2 tbsp. soy sauce
1 tbsp. honey
2 tsp. fresh ginger, grated
1 tsp. dry mustard
1 tsp. sesame oil
1/4 tsp. red pepper flakes

1/2 lb. greens

In small bowl, mix sesame seeds, salt, and pepper.

Make Chicken:
Place chicken breasts on a sheet of waxed paper. Sprinkle chicken on both sides with sesame seed mixture. In skillet, heat vegetable oil. Sauté chicken until cooked (about 4 to 6 minutes on each side). Transfer cooked chicken to a plate.

Make Dressing:
In a saucepan, combine vinegar, soy sauce, honey, ginger, dry mustard, sesame oil, and red pepper flakes. Bring to a boil. Remove from heat.

Divide greens among four plates. Cut chicken into slices and arrange over greens. Drizzle with dressing.

Poster's Notes:
The other day at work I saw this recipe pasted to the wall near the sink and copied it down to try. I made it for dinner tonight and it is a real keeper. The notes below are from the recipe. I, personally, didn't find it spicy but there is a bit of kick to it. And, as an added bonus, it is low in fat. You'll see why when you note the name of the person who gave the recipe.

Posted by Marcia Goldberg, Z'L

Nutritional Info Per Serving: N/A