Thursday, September 30, 2010
A classic favorite
recipe #39: roast chicken breast salad with sesame dressing
If we have any leftover chicken breasts from the roast chicken, or if I want some salad with an Asian sesame dressing, we would save some chicken breast. This salad is very, very fresh. This is one of those recipes that everyone has been asking us for.
1. 2 Romaine lettuce or equal amounts of a variety of your favorite lettuce (such as artisan or spring mix)
2. 1 Japanese cucumber, sliced
3. 1 tomato, sliced (any type is OK, such as cherry tomatoes)
4. about 3 oz. of roast chicken breast
5. 1-2 tsp. sesame seeds
1. Was the lettuce throughly and cut into 1" wide pieces. Using a salad spinner, remove the excess water. Put lettuce in salad bowl.
2. Add cucumbers, tomatoes, chicken breast and sesame seeds, in that order.
3. Add the dressing (recipe below) and mix well.
1. 1 1/2 Tbsp. sesame paste
2. 2-3 Tbsp. warm or hot water
3. 1 1/2 Tbsp. soy sauce
4. 2 tsp. agave syrup or 1 Tbsp. sugar
5. 1 tsp. sesame oil
6. 1 Tbsp. rice vinegar
1. Put sesame paste in a bowl and add the water. Using a spoon, mix while pressing against the bowl until mixture becomes smooth and creamy.
2. Add the other ingredients for the dressing and mix well.
1. Sesame paste is sold in most Chinese supermarkets. However, different brands have different thicknesses. You can use the viscosity of the paste to determine how much water you need.
2. For peanut butter lovers, you can add substitute some of the paste with peanut butter.
3. The sesame seeds can be put in either the salad or the dressing.