Sesame Vegetable Salad
ounces chicken breast tenderloins, halved crosswise
Salt and ground black pepper
tablespoon olive oil or cooking oil
ounces fresh asparagus, trimmed
ounces fresh sugar snap or snow pea pods, trimmed
cups watercress, tough stems removed
medium yellow sweet pepper, seeded and cut into thin strips
cup grape tomatoes
recipe Garlic Ginger Soy Dressing
teaspoons 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 and 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. Serve 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, pea pods, watercress, sweet pepper, and tomatoes. Add Garlic Ginger Soy Dressing; toss well. Sprinkle with sesame seeds. Makes 6 servings.
Garlic Ginger Soy Dressing
cup rice vinegar
tablespoons olive oil
clove garlic, minced
teaspoon soy sauce
teaspoon sesame seeds, toasted
teaspoon ground ginger
Dash ground black pepper
- In a screw-top jar combine rice vinegar; olive oil; garlic; honey; soy sauce; sesame seeds; ground ginger; salt; and a dash of ground 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