Coriander chicken salad

Yield: 6 servings

Measure Ingredient
1 cup Coriander; chopped
3 \N Scallions (including tops) minced
2 \N Chicken breasts, boneless and skinless
1 tablespoon Dry mustard Water
½ cup Sesame oil
½ cup Salad oil
3 tablespoons Butter or margarine
¼ cup Sesame seeds; toasted
\N \N Garlic clove; minced
½ \N Head of iceberg lettuce; shredded
¼ cup Soy sauce
3 teaspoons Sugar
1 tablespoon Lemon juice
¼ teaspoon Chinese 5-spice powder


Cut chicken into strips (optional: soak in soy sauce for one hour).

Fry chicken in butter and garlic until brown. Reduce heat and simmer until done. Cool in the refrigerator. Toss cooled chicken with coriander, sesame seeds and scallions. Toss in sesame dressing (see below). Serve over a bed of shredded lettuce.

DRESSING: Make a paste of mustard and water. Blend in other ingredients until homogeneous. Optional: let dressing sit at room temperature over night to get well-blended mixture (but it tastes fine freshly made, too)

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