I just love making huge salads for dinner sometimes. It's a quick way to get the dinner on the table in about 30 minutes or less! For this particular night, I decided that instead of just cooking a plain old seasoned chicken on the pan, I would instead do something a bit more special....say a sesame chicken! with lemon and honey! I figured if you make a monster salad and add tons of good veggies and fruits this salad could not fail, even if the chicekn didn't turn out good. So here I gave it a shot! Turns out, it was good.....real good! Now I have to say here I don't like to measure when it comes to making salads. I figure the person making the salad knows best on how much they want. So I won't be providing measurements for the greens but I will for the chicken. My hubby and I were thoroughly impressed by how well this turned out! Make it an easy night folks and make it a salad dinner!

Serves 2 generously

Ingredients for Salad:

  • Mixed baby greens (baby romaine, spinach, arugula etc.)
  • Carrots, sliced into matchsticks or pre-sliced slaw style carrots
  • cucumber, thin slices
  • broccoli slaw style (pre-packaged), and florets
  • mushroom, thin slices
  • olives, sliced thin
  • Ripe tomato, sliced into wedges
  • Ripe avocado, sliced into wedges
  • fresh strawberries, sliced
  • toasted walnuts, chopped roughly
  • small cubes of cheddar or havarti cheese
  • Creamy dressing (use your favourite)

Ingredients for Sesame Chicken:

  • 2 chicken breasts, sliced lengthways and sliced in half
  • 1 egg, beaten
  • coarse salt and freshly cracked black pepper
  • 2 large handfuls of sesame seeds (untoasted variety) - use more if needed
  • 2-3 tbsp extra virgin olive oil
  • juice of one lemon
  • 1/4 cup liquid honey

1. Assemble the salad. Get two large dinner plates and place all of the greens down first, then top the rest of the ingredients (minus the dressing). Place saran wrap over the two plates of salad and place it into the fridge to keep cool and fresh.

2. Take the sliced chicken breasts and place it into a bowl. Add in the beaten egg and mix to coat. Season with salt and pepper. Place the sesame seeds into another plate. Then using a fork, take the chicken pieces one by one and place each one into the plate of sesame seeds to coat. Then place them onto a clean plate until you're ready to cook.

3. Preheat a large non-stick skillet on medium high heat, and drizzle with oil. Add the chicken pieces and cook on both sides. This should take 5-6 minutes per side, check for doneness. Make sure not to burn the sesame seeds and don't overcrowd the pan. You may have to do this in two batches, so make sure to have a little extra oil on hand.

4. Once the chicken is cooked through, lower the heat to medium, and squeeze the lemon juice all over. Drizzle the honey as well and make sure all of the chicken coats. Cook for another 2 minutes, then turn the heat off. 

5. Take the salad out of the fridge. Slice the warm chicken into strips and place them on top of the plates of salad. Drizzle generously with your favourite creamy dressing and eat right away!

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