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Sesame Chicken Salad

Date added: December 13, 2007

  • Servings: 6 change
  • Calories per serving: 272
  • Prep time: 25
  • Cook time: 10

Ingredients

  • 1 cooking spray, 1/3 sec spray
  • 1 1/2 pound chicken, boneless breast halves
  • 1/4 tsp salt, table
  • 1/4 tsp spice, pepper, black, ground
  • 5 cups salad greens, European-style
  • 14 fluid ounce baby corn, can drained and halved crosswise
  • 1 carrot coursely shredded (1/2 cup)
  • 1/4 cup radishes, fresh, slices
  • 1/2 red onion halved and thinly sliced
  • 1/2 cup orange juice, chilled
  • 1/4 cup vinegar, distilled, white, dry
  • 1 tbsp oil, canola
  • 1 tsp oil, sesame, toasted, unrefined
  • 1 1/2 tsp sesame seeds, whole, rstd/toasted

Recipe Method

1. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Sprinkle chicken lightly with salt and pepper. Add to hot pan. Cook for 10 to 12 minutes or until no longer pink (170 F.), turning once halfway through cooking time. Remove and cut into bite-size sstrips; set aside to cool slightly.

2. Divide salad greens among 6 dinner plates. Arrange chicken, whole baby corn, carrot, radishes and red onions over greens.

3. For dressing, in a screw-top jar combine orange juice, rice vinegar, salad oil, sesame oil, the 1/4 tsp. salt and the 1/4 tsp. pepper. Cover and shake well. Pour dressing over salads, sprinkle with sesame seeds.

Note: To toast sesame seeds, in a small nonstick pan, cook and stir sesame seeds over medium heat about 1 minute or just until golden brown. Watch closely so the seeds don't burn. Remove from heat and transfer to a bowl to cool completely.

Nutritional Facts

Per serving% Daily Value*
Calories 27214%
Fat 7g10%
Cholesterol 67mg22%
Sodium 393mg 16%
Carbohydrates 27g14%

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