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Sesame Vegetable Salad

All aspects of this healthy dinner salad can be made ahead and kept refrigerated until serving time. An Asian-influenced salad dressing adds flavor to this asparagus, pea pod, and chicken salad.

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3.5 by 6 people
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  • Makes: 6 servings
  • Prep: 50 mins
  • Chill: 1 hr

Sesame Vegetable Salad

Directions

  1. 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.
  2. 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.
  3. 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

Directions

  1. 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

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