Sesame-Chicken Salad
"From "Everyday Food""
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄4 cup soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon granulated sugar
- 2 teaspoons grated peeled fresh ginger
- 2 tablespoons toasted sesame oil
- 2 medium English cucumbers, cut into 3/4 inch wedges (1 pound total)
- 1⁄3 cup white sesame seeds
- 3⁄4 lb chicken cutlet (4-6 cutlets)
- 2 tablespoons extra virgin olive oil
- 1 lb baby bok choy, quartered lengthwise or 1 lb regular bok choy, coarsely chopped
- 1 -2 red jalapeno, thinly sliced
- 1⁄2 cup fresh cilantro leaves
directions
- In a small bowl, whisk together soy sauce, lime juice, sugar, ginger, and sesame oil until sugar dissolves.
- In a medium bowl, toss cucumbers with 3 tbsp dressing and set aside.
- Spread chicken pieces on a large plate.
- Dredge in sesame seeds, pressing lightly to adhere.
- Heat a large skillet over medium-high.
- Add 1 tsp olive oil and the bok choy.
- Cook, turning occasionally, until the bok choy is brown on all sides but still a little crunchy, about 8 minutes.
- Transfer the bok choy to a serving platter and reduce heat to medium.
- Add 1 tsp olive oil to skillet and cook chicken until sesame seeds are toasted and chicken is cooked through, about 5 minutes, flipping halfway through cooking time.
- On a work surface, shred chicken.
- Add chicken, cucumbers, jalapenos, and cilantro to platter, top with remaining dressing and serve.
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RECIPE SUBMITTED BY
<p>Yes, I opened the account; it's my wife Kelly doing all the recipe posting and reviews though! You can find me in the kitchen or at the grill. She's the baker and resident food critic. <img title=Tongue out src=/tiny_mce/plugins/emotions/img/smiley-tongue-out.gif border=0 alt=Tongue out /></p>
