As our weather is cooling, overcast & the rain is starting to drizzle.......my thoughts turned to food! 
Here's a fabulous (I think) recipe from a friend. She brought it to a pot luck a few years ago and I just got the recipe.
Sesame Chicken Salad
Marinade:
2-tbls. Asian sesame oil
3-tbls. Soy sauce
1-tsp. Dried red pepper
4-tsp. Dijon mustard
½- cup dry white vinegar (I use rice vinegar)
2 large cloves of garlic minced
Juice from 1 lemon
4-5 pounds of boneless, chicken cutlets cut into inch cubes
Marinade chicken 3 hours or more…I always marinade over night.
Dressing:
2- Cloves garlic
3- tbls. Asian Sesame oil
4-tbls. Sherry Vinegar or Rice Vinegar
½- cup Olive oil
Using food processor puree` dressing ingredients, refrigerate until needed.
Brown chicken in sesame oil until done. Remove from skillet. Place chicken over a bed of greens. Add dressing…and for those who can tolerate seeds I use sesame seeds to garnish the salad.
Here's a fabulous (I think) recipe from a friend. She brought it to a pot luck a few years ago and I just got the recipe.
Sesame Chicken Salad
Marinade:
2-tbls. Asian sesame oil
3-tbls. Soy sauce
1-tsp. Dried red pepper
4-tsp. Dijon mustard
½- cup dry white vinegar (I use rice vinegar)
2 large cloves of garlic minced
Juice from 1 lemon
4-5 pounds of boneless, chicken cutlets cut into inch cubes
Marinade chicken 3 hours or more…I always marinade over night.
Dressing:
2- Cloves garlic
3- tbls. Asian Sesame oil
4-tbls. Sherry Vinegar or Rice Vinegar
½- cup Olive oil
Using food processor puree` dressing ingredients, refrigerate until needed.
Brown chicken in sesame oil until done. Remove from skillet. Place chicken over a bed of greens. Add dressing…and for those who can tolerate seeds I use sesame seeds to garnish the salad.
but in the end 