Sesame Chicken Salad
|Whole chicken breasts||2 Pound, split (2 In Number, 1 Pound Each)|
|Sesame seeds||3 Tablespoon|
|Celery stalks||6 Large, cut into thin diagonal slices|
|Red bell peppers||3 Medium, stemmed, seeded, and cut into thin strips about 3 inches long|
|Soy dressing||1⁄4 Cup (4 tbs)|
|Celery stalks with leaves||4 Small|
Rinse chicken and pat dry.
Steep, cool, bone, and skin chicken as directed for Steeped Chicken with Basil Dressing
Tear meat into shreds.
Toast sesame seeds in a 6- to 7-inch frying pan over medium heat until golden, about 2 minutes, shaking pan frequently.
Trim off and discard ends of onions, then cut onions into 3-inch pieces; cut each piece lengthwise into thin shreds.
Mix chicken with sliced celery, bell peppers, and dressing.
Mound equal portions of chicken mixture on 4 dinner plates.
Sprinkle with onion shreds and sesame seeds.
Garnish with small celery stalks.