Sesame Chicken Salad with Ginger-Lime Dressing

1/4 cup Ginger-Lime Syrup – Recipe

4 ounces fresh ginger, peeled and thinly sliced (1 cup) (I didn’t have fresh ginger, so I used pickled ginger)
1 cup fresh lime juice
1 cup sugar


In a small saucepan, combine the ginger, lime juice
and sugar
and bring to a boil. Boil for 2 minutes. Let cool to warm, then puree in a blender. Pour the puree into a fine strainer and press on the ginger to extract as much syrup as possible.

2 tablespoons Champagne vinegar or white wine vinegar
2 tablespoons soy sauce
2 teaspoons fresh lime juice
3 tablespoons plus 2 teaspoons extra-virgin olive oil
6 radishes, thinly sliced
Four 6-ounce skinless, boneless chicken breast halves
Freshly ground white pepper
1/3 cup sesame seeds
1 bunch of watercress (6 ounces), thick stems discarded

Preheat the oven to 350°. In a small bowl, combine the Ginger-Lime Syrup with the vinegar and soy sauce.

In a medium bowl, toss the radishes with 1 teaspoon of the olive oil and season with salt.
Refrigerate the radishes.

Season the chicken breasts with salt and white pepper. Spread the sesame seeds in a shallow dish and press the skinned side of the chicken breasts into the sesame seeds to coat.

Set a large, ovenproof skillet over high heat until very hot. Add the remaining 3 tablespoons of olive oil to the skillet and heat until smoking. Add the chicken breasts, sesame-coated side down, and cook over high heat until the sesame seeds are golden brown, about 3 minutes. Turn the chicken breasts. Transfer the skillet to the oven and bake the chicken for about 5 minutes, or until just cooked through.

Set the chicken breasts on plate and garnish with the radish slices and watercress sprigs. Drizzle the ginger dressing on top and serve. (I also added cucumber slices to mine)


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