asian sesame salad with chicken

45 mL rice vinegar 3 tbsp
15 mL Western Family soy sauce 1 tbsp
10 mL Western Family canola oil 2 tsp
5 mL sesame oil 1 tsp
15 mL granulated sugar 1 tbsp
1 mL dry mustard ¼ tsp
22 mL sesame seeds, toasted 1 ½ tbsp
1 (10 fl .oz./300 mL) tin Western Family mandarin oranges, well drained, juice reserved
4 Hallmark Poultry chicken breast, 4 cut into strips or cubed
Juice of 1 lemon
1.5 L mixed greens 6 cups
½ onion, thinly sliced ½
375 mL peeled and julienned jicama 1 ½ cups
Pepper, to taste

1. To make dressing, combine rice vinegar, soy sauce, canola oil, sesame oil, sugar and dry mustard in a jar or bottle. Shake to combine. Add sesame seeds. Shake to distribute seeds throughout dressing.

2. If time permits, marinate chicken cubes or strips in reserved mandarin orange juice for 30 minutes. Cook chicken with lemon juice in a non-stick pan over medium heat until no longer pink, approximately 5-7 minutes. Add pepper to taste. Set aside.

3. In a large salad bowl, toss mixed greens, onion slices, jicama and mandarin oranges with dressing. Add cooked chicken. Serve immediately.

Variation: For a change of pace, substitute ¾ - 1 lb (350-500 grams) cooked shrimp for chicken in recipe.

Makes 4 to 6 servings.

Nutritional Analysis:
Calories 217 Protein 27.4 g Fat 5.8 g Carbohydrate 14 g Fibre 3.8 g

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|	Jicama (HEE-ka-mah), also known as the Mexican potato, is a tuber with crisp, juicy white fl esh and a delicately sweet, almost apple-like fl avor. Select fi rm, small- to medium-sized jicamas with unblemished brown skin.	|
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