Chicken Salad with Spiced Sesame Sauce
Servings: 6 Serving Size: 4 oz. chicken plus 1/2 cup salad
3(4 oz.) boneless, skinless chicken breasts
¼ tsp.cayenne pepper
1 ½ tsp. distilled white vinegar
1tbsp.fresh cilantro, chopped
1ea.green onion, diced
3 cupsromaine lettuce leaves
2tbsp.reduced sodium soy sauce
½ tsp.sesame oil
2cupswater, plus 1 tbsp.
1. In a 2 quart pan, combine the chicken, whole green onion, ginger, sherry, sugar (to taste, about 1 tsp), and water. Bring to a boil over medium heat, cover, and simmer until the meat in thickest portion is no longer pink when cut (about 20 minutes). Remove the chicken from the broth and let stand just until cool enough to touch. Shred the chicken and set aside.
2. Combine the sesame tahini, soy sauce, and distilled white vinegar in a small bowl. Blend in the sesame oil, cayenne pepper, chopped green onion, and the cilantro. Whisk until thoroughly blended. Mix in the water.
3. To serve, mound the lettuce on a platter or individual plates. Arrange the chicken over the lettuce. Drizzle with the sesame sauce.