Sesame Vegetable Salad
pound chicken breast tenderloins, halved crosswise
Salt and ground black pepper
tablespoon olive oil or cooking oil
pound fresh asparagus, trimmed
pound fresh sugar snap or snow pea pods, trimmed
cups watercress, tough stems removed
medium yellow sweet peppers, seeded and cut into thin strips
cup grape tomatoes
recipe Garlic Ginger Soy Dressing (see recipe below)
tablespoon sesame seeds, toasted
- 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.
- 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.
- 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
cup rice vinegar
cup olive oil
clove garlic, minced
teaspoons soy sauce
teaspoon sesame seeds, toasted
teaspoon ground ginger
teaspoon ground black pepper
- In a screw-top jar combine rice vinegar, olive oil, minced garlic, honey, soy sauce, sesame seeds, ground ginger, salt, and black pepper. Cover and shake well. Serve immediately or store in refrigerator up to 1 week; shake before serving.
Nutrition Facts(Sesame Vegetable Salad)
- Per serving:
- 158 kcal cal.,
- 8 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 22 mg chol.,
- 159 mg sodium,
- 9 g carb.,
- 2 g fiber,
- 3 g sugar,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet