Ingredients
8 oz. chicken breast tenderloins, halved crosswise
Salt and ground black pepper
1 Tbsp. olive oil or cooking oil
8 oz. fresh asparagus, trimmed
8 oz. fresh sugar snap or snow pea pods, trimmed
3 cups watercress, tough stems removed
1 medium yellow sweet pepper, seeded and cut into thin strips
1/2 cup grape tomatoes
1 recipe Garlic Ginger Soy Dressing
1 to 2 tsp. sesame seeds, toasted
Directions
1. Sprinkle chicken lightly with salt and pepper. In a large skillet cook chicken in hot oil over medium-high heat for 6 to 8 minutes or until no longer pink, turning to brown evenly. Remove chicken from skillet and cool slightly; place in an airtight container. Chill at least 1 hour or up to 2 days until ready to serve.
2. In a large saucepan cook asparagus and pea pods, covered, in a small amount of boiling salted water for 2 to 4 minutes or until crisp-tender. Drain; rinse with cold water. Drain well. Serve immediately or place in an airtight container and chill up to 2 days.
3. To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet pepper, and tomatoes. Add Garlic Ginger Soy Dressing; toss well. Sprinkle with sesame seeds. Makes 6 servings.
4. Garlic Ginger Soy Dressing: In a screw-top jar combine 1/4 cup rice vinegar; 3 tablespoons olive oil; 1 clove garlic, minced; 1 teaspoon honey and 1 teaspoon soy sauce; 1/2 teaspoon sesame seeds, toasted; 1/4 teaspoon ground ginger; 1/8 teaspoon salt; and dash ground black pepper. Cover and shake well. Serve immediately or store in refrigerator up to 1 week; shake before serving.
Nutrition Facts
Calories 158, Total Fat (g) 8, Saturated Fat (g) 1, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 1, Cholesterol (mg) 22, Sodium (mg) 159, Carbohydrate (g) 9, Total Sugar (g) 3, Fiber (g) 2, Protein (g) 11, Vitamin A (DV%) 0, Vitamin C (DV%) 125, Calcium (DV%) 6, Iron (DV%) 9, Percent Daily Values are based on a 2,000 calorie diet
