1/2poundchicken breast tenderloinshalved lengthwise
Salt and ground black pepperto taste
1tablespoonolive oil
1/2poundfresh asparagustrimmed
1/2poundfresh sugar snap or snow pea podstrimmed
3cupswatercress or baby spinachtough stems removed
1medium yellow sweet pepperseeded and cut into thin strips
1/2cupgrape tomatoes
1recipe Ginger Soy Dressingbelow
1tablespoontoasted sesame seeds
Instructions
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.
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.
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.
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.