Sesame Chicken Salad

Toss some crunch into your salad with Chinese noodles and say goodbye to unhealthy Chinese take out forever!

Ingredients (4 servings)

• 1/4 cup maple syrup
• 1/3 cup dark low-sodium soy
• 1/2 cup sweet hot mustard
• 1/2 cup sesame seeds
• 1/4 cup extra-virgin olive oil
• 2 pounds chicken breast tenders
• Black pepper

• 5 to 6 ounces mixed baby greens, 1 bag
• 1 /4 English or seedless cucumber, halved lengthwise then thinly sliced on an angle
• 1 /2 cup shredded carrots, a couple of handfuls
• 4 scallions, thinly sliced on an angle
• 1 each of Green and yellow bell peppers, sliced thin
• 1/4 pound snow peas, sliced on an angle
• Chinese noodles for garnish, perhaps leftover from take out, optional

Directions

·         Combine syrup, soy and sweet hot mustard in a bowl.

·         Season chicken tenders with salt and pepper on both sides. Add chicken tenders to 1/2 of the marinade and coat. Set aside. Reserve the remaining 1/2 for dressing.

·         Preheat a large nonstick skillet over medium high heat.

·         Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds.

·         Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate.

·         Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing. 

Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders.