Sesame Chicken Veggie Salad

Servings: 6

Author:

Lunch Salad Chicken Gluten Free dairy free dinner salad

Instructions

1 Sprinkle chicken lightly with salt and pepper. In a large skillet cook chicken
in hot oil over medium-high heat until no longer pink, turning to brown evenly.
Remove chicken from skillet; place in an airtight container. Chill at least 1
hour or up to 2 days until ready to serve.
2 In the same skillet cook asparagus and pea pods, for 2 to 4 minutes or until
crisp-tender. Put into the container with chicken to cool in the refrigerator.
You can cook the chicken, asparagus, and pea pods ahead of time and place in an
airtight container and refrigerator up to 2 days.
3 To serve, toss together chilled chicken, asparagus, pea pods, watercress or baby
spinach, sweet pepper, and tomatoes in a large bowl. Add dressing, toss salad
well. Sprinkle with sesame seeds and serve.
4 Ginger Soy Dressing: In a screw-top jar combine 1/4 cup rice vinegar; 3
tablespoons olive oil; 1 clove garlic, minced; 1 teaspoon honey and 2 teaspoon
reduced-sodium gluten free soy sauce; 1/2 teaspoon sesame seeds, toasted; 1
teaspoon fresh grated ginger; 1/8 teaspoon salt; and dash ground black pepper.
Cover and shake well. Serve immediately or store in refrigerator up to 1 week;
shake before serving.