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Chicken, sesame and asparagus salad

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 12
Servings 4


  • 4
    large, skinless chicken breast fillets
  • 24
    asparagus spears
  • 45
    sesame seeds, toasted
  • Dressing
  • 30
    sesame oil
  • 125
    olive oil
  • 1
    orange, juice
  • 1
    lemon, juice
  • 45
    soy sauce
  • 3
    minced ginger
  • 1
    fat clove garlic
  • 3
    brown sugar


Mix all dressing ingredients together and shake or mix to blend well.
Brush chicken breasts with salad dressing.
Pan-fry or grill chicken until cooked, but still moist - about 8 minutes. Set aside.
Place asparagus in salted, boiling water and cook until just soft - about 6 minutes depending on thickness.
Meanwhile, toast sesame seeds - place seeds in a dry pan and cook over a medium heat.
Keep a vigilant eye as they burn in seconds if not watched.
You will need to shake the pan from time to time to ensure even browning.
Remove from pan and allow to cool.
Thickly slice the chicken breasts and arrange on individual plates with the asparagus.
Drizzle the dressing over the salad and sprinkle with sesame seeds.
A few sprigs of fresh coriander might not go amiss.

Read more on: poultry  |  shallow-fry

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