Recipe information
Yield
Makes 4 servings
Ingredients
Dressing
1/4 cup (about) vegetable oil
3 tablespoons unseasoned rice vinegar
4 tablespoons minced fresh ginger
1 tablespoon Dijon mustard
Chicken
1/2 cup Dijon mustard
1/3 cup pure maple syrup
1 1/3 pounds chicken tenders
2/3 cup sesame seeds (preferably a mixture of black and white)
3 tablespoons (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
Preparation
For dressing:
Step 1
Whisk all ingredients in bowl. Season with salt and pepper.
For chicken:
Step 2
Whisk mustard and syrup in bowl to blend. Add chicken and marinate 1 hour.
Step 3
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.
Step 4
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.
