Yield: 4 Servings
|8 ounces||Fresh spinach, thoroughly|
|Washed and drained and torn|
|In bite-size pieces|
|½||Red bell pepper, seeded, cut|
|In thin strips|
|3 ounces||Mandarin orange segments,|
|Canned or fresh|
|Peel of 1 orange, cut in|
|Thin strips, orange part|
|2 tablespoons||Pickled ginger|
|1||Sesame Chicken Breast, cut|
|In 2-inch long strips|
|Thai Peanut Dressing (recipe|
Toss all ingredients together in a large bowl; coat salad lightly with dressing. Makes 2 servings.
SESAME CHICKEN BREAST: In small bowl, combine 1 cup toasted sesame seeds, 1 cup bread crumbs, 1 tablespoon fresh chopped parsley, 1 teaspoon black pepper, 1 teaspoon salt. In separate small bowl, combine 2 eggs and ¼ cup water. Place about ¼ cup flour in another bowl.
Cut the breast (both halves) into 2-inch-long strips. Dredge in flour and shake off excess. Dredge strips in egg wash, then in sesame mixture.
Heat ¼ inch of canola oil in skillet over medium heat. Drop chicken in with care; turn when first side is golden, about 2 minutes.
Chicken is done when springy to the touch or shows no trace of pink when cut.
THAI PEANUT DRESSING: With a hand blender or food processor, puree 2 tablespoons soy sauce, 1 teaspoon sambal chile sauce (available at Asian groceries and some upscale supermarkets), 1 tablespoon honey, 1 teaspoon garlic, 1 teaspoon ginger, 2 tablespoons rice vinegar, 2 tablespoons peanut butter, and 1 tablespoon dry mustard. With machine running, slowly add in 2 tablespoons sesame oil and 2 tablespoons olive oil to form an emulsion. Hand-whisk in 1 tablespoon choppe cilantro.
Per serving: Calories 1,044 Fat 70g Cholesterol 179 me Sodium 2,049 me Percent calories from fat 58%
Source: Dream Cafe and Bakery by Chef Betty Johnston Dallas Morning News 9/25/96 Typos by Bobbie Beers