Categories: Salads

Ingredients

• 1/2 cup soy sauce
• 1/4 cup sesame oil
• 2 tablespoons rice vinegar
• 2 teaspoons grated peeled fresh ginger
• 1 pound chicken breasts
• 2 tablespoons vegetable oil
• 1/2 teaspoon chili oil
• 1 head romaine lettuce torn into bite size pieces
• 1/2 cup fresh cilantro
• 1/2 cup red onions thinly sliced
• 1 large tomato sliced
• 1/4 cup sesame seeds toasted
• 1/4 cup slivered almonds toasted

Directions

1. Combine soy sauce, sesame oil, vinegar and ginger in small bowl. Cut chicken crosswise into 1/4-inch-wide strips. Place chicken in medium bowl. Mix in 1/4 cup of soy mixture. Let chicken marinate 30 minutes.

2. Heat veg oil and chili oil in heavy large skillet over med heat. Add chicken to skillet and cook until springy to tough, stirring constantly, about 2 minutes. Transfer chicken to plate and cool.

3. Combine lettuce, cilantro, onion, and tomato in large bowl and arrange on platter. Top mixture with chicken. Sprinkle salad with sesame seeds and almonds. Spoon some soy mixture over chicken salad. Serve, passing remaining soy mixture separately.

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