Ingredients

  • 4 large boneless chicken breast halves (about 1-1/2 lbs)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon sesame oil
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 1-½ teaspoon sugar
  • 1 teaspoon grated ginger
  • ¼ teaspoon hot pepper sauce
  • 1 garlic clove, finely minced
  • 2 tablespoons sesame oil
  • ¼ cup water
  • 2 green onions
  • 1 small red pepper
  • ½ seedless cucumber
  • 1 bunch watercress

Directions

Rub chicken breasts with salt, pepper and 1 tbsp sesame oil, and broil for 4 minutes per side until juices run clear. Allow breasts to cool.

Whisk peanut butter, soy sauce, vinegar, sugar, ginger, hot pepper sauce, garlic, 2 tbsp sesame oil and 1/4 cup water together to make dressing.

Julienne onions, red pepper and cucumber, pull chicken into long thin strips. Toss chicken with sesame dressing. Line serving bowl with watercress, and top with the chicken, then with the vegetables.

Categories
30 Minute, Chicken, Salads
MacGourmet downloadSesame Chicken Salad. To import, drag image to your MacGourmet recipe box.

Source

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