Recipe ingredients
- Dressing:
- 1/4 cup (about) vegetable oil
- 3 tablespoons unseasoned rice vinegar
- 4 tablespoons minced fresh ginger
- 1 tablespoon Dijon mustard
- Chicken:
- 1/2 cup Dijon mustard
- 1/3 cup pure maple syrup
- 1 1/3 pounds chicken tenders
- 2/3 cup sesame seeds (preferably a mixture of black and white)
- 3 tablespoons (about) vegetable oil
- 1 5-ounce bag mixed greens
- 1/2 English hothouse cucumber, unpeeled, sliced thinly into rounds
- 2 large tomatoes, each cut into 8 wedges
Recipe method
- For dressing: Whisk all ingredients in bowl. Season with salt and pepper.
- For chicken: Whisk mustard and syrup in bowl to blend. Add chicken and marinate 1 hour.
- Spread sesame seeds on plate.
- Remove chicken from marinade. Shake off excess.
- Coat chicken on both sides with sesame seeds.
- Sprinkle with salt and pepper.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
- Working in batches, add chicken to skillet and saute until just cooked through, about 2 minutes per side.
- Transfer chicken to plate.
- Add more oil to skillet as needed for each batch.
- Mix greens, cucumber and tomatoes in large bowl.
- Toss with enough dressing to coat.
- Divide salad among 4 plates.
- Top with chicken.
- Drizzle with any remaining dressing and serve.
Other salad recipes:
Sesame chicken salad recipe
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