Ingredients
1/4
cup (about) vegetable oil
3
tbsp unseasoned rice vinegar
4
tbsp minced fresh ginger
1
1/3 pounds chicken tenders
2/3
cup sesame seeds (preferably a mixture of black and white)
3
tbsp (about) vegetable oil
1
5-ounce bag mixed greens
1/2
English hothouse cucumber, unpeeled, sliced thinly into rounds
2
large tomatoes, each cut into 8 wedges
Directions
2.
Whisk all ingredients in bowl. Season with salt and pepper.
4.
Whisk mustard and syrup in bowl to blend. Add chicken and marinate 1 hour.
5.
Spread sesame seeds on plate. Remove chicken from marinade; shake off excess. Coat chicken on both sides with sesame seeds. Sprinkle with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Working in batches, add chicken to skillet and sauté until just cooked through, about 2 minutes per side. Transfer chicken to plate. Add more oil to skillet as needed for each batch.
6.
Mix greens, cucumber, and tomatoes in large bowl. Toss with enough dressing to coat. Divide salad among 4 plates. Top with chicken; drizzle with any remaining dressing and serve.
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