Sesame Chicken Salad with Ginger-Lime Dressing
Sesame Chicken Salad with Ginger-Lime Dressing might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 460 calories, 42g of protein, and 29g of fat per serving. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up watercress, ginger-lime syrup, wine vinegar, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.
Instructions
In a small bowl, combine the Ginger-Lime Syrup with the vinegar and soy sauce.
In a medium bowl, lightly mash the diced avocado with a fork. Fold in the lime juice and 1 teaspoon of the olive oil. Season the avocado lightly with salt.
In a medium bowl, toss the radishes with 1 teaspoon of the olive oil and season with salt. Refrigerate the radishes.
Season the chicken breasts with salt and white pepper.
Spread the sesame seeds in a shallow dish and press the skinned side of the chicken breasts into the sesame seeds to coat.
Set a large, ovenproof skillet over high heat until very hot.
Add the remaining 3 tablespoons of olive oil to the skillet and heat until smoking.
Add the chicken breasts, sesame-coated side down, and cook over high heat until the sesame seeds are golden brown, about 3 minutes. Turn the chicken breasts.
Transfer the skillet to the oven and bake the chicken for about 5 minutes, or until just cooked through.
Dollop the mashed avocado on plates and top with half of the radish slices. Set the chicken breasts on top and garnish with the remaining radish slices and watercress sprigs.
Drizzle the ginger dressing on top and serve.