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Sesame Chicken Veggie Salad

March 27, 2011 by angelaskitchen 3 Comments

AK canning jar

 

Sesame Chicken Veggie Salad

Angela Litzinger at angelaskitchen.com
Print Recipe Pin Recipe
Course chicken, dairy free, dinner salad, gluten free, lunch, Salad
Servings 6

Ingredients
  

  • 1/2 pound chicken breast tenderloins halved lengthwise
  • Salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1/2 pound fresh asparagus trimmed
  • 1/2 pound fresh sugar snap or snow pea pods trimmed
  • 3 cups watercress or baby spinach tough stems removed
  • 1 medium yellow sweet pepper seeded and cut into thin strips
  • 1/2 cup grape tomatoes
  • 1 recipe Ginger Soy Dressing below
  • 1 tablespoon toasted 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.

 

Filed Under: Asparagus, Chicken & Turkey, Dairy Free, Dips and Sauces, GFCF, Gluten Free, Recipe, Veggies Tagged With: chicken, Dairy Free, GFCF, Gluten Free, Recipe, salad

Previous Post: « Menu Plan Monday – March 21, 2011
Next Post: Menu Plan Monday – Gluten Free Celebrations!! »

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Trackbacks

  1. Menu Plan Monday – July 23, 2012 says:
    July 23, 2012 at 7:20 am
    [...] Potato Salad, Papaya and Coconut Chicken Salad, Rainbow Slaw, Red Cabbage Slaw, Napa Cabbage Slaw, Sesame Chicken Veggie Salad, and Udpated Hot German Potato Salad.  What is your favorite type of salad?  Mixed greens, pasta, [...]
    Reply
  2. Menu Plan Monday – November 19, 2012 says:
    November 19, 2012 at 6:53 am
    [...] Friday:  Sesame Chicken Veggie Salad with Ginger Soy Dressing (using turkey instead of chicken) and other Thanksgiving leftovers, including more Impossible Pumpkin Pie What is on everyone else’s plate this week? Heather of Celiac Family has an amazing list of brunch items to serve, including Creamed Eggs made with hard-boiled eggs, Banana Coffee Cake, Beignets (fried bread dough dusted with sugar), and Tropical Fruit Salad with a Poppyseed Dressing.  Yum!  This week she is serving  Pork Chops with Black Beans, Grilled Chicken with Wild Rice Salad, grilled steaks, Pizza with Spinach Salad and a delicious sounding Thanksgiving feast.  [...]
    Reply
  3. Menu Plan Monday – February 18, 2013 says:
    February 18, 2013 at 7:09 am
    [...] Butter Marinade, Moroccan Chicken Tagine, Spiced Apple Pancakes, Bombay Chicken, Kimchi, Sesame Chicken Veggie Salad with Ginger Soy Dressing, Potstickers, Sesame Slow Cooker Ribs, Gingered Beef Broccoli Salad Bowl, Spiced [...]
    Reply

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