Coriander Chicken Salad

Course : Chinese
Serves: 6
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1 cup coriander -- chopped
3 medium scallions -- (including tops), minced
2 medium chicken breasts -- boneless skinless
3 tablespoons butter or margarine
1/4 cup sesame seeds -- toasted
1 clove garlic -- minced
1/2 head iceberg lettuce -- shredded
-----sesame dressing-----
1 tablespoon dry mustard
1 tablespoon water
1/2 cup sesame oil
1/2 cup salad oil
1/4 cup soy sauce
3 teaspoons sugar
1 tablespoon lemon juice
1/4 teaspoon Chinese 5-spice powder

Preparation / Directions:

Cut chicken into strips (optional: soak in soy sauce for one hour). Fry chicken in butter and garlic until brown. Reduce heat and simmer until done. Cool in the refrigerator. Toss cooled chicken with coriander, sesame seeds and scallions. Toss in sesame dressing (see below). Serve over a bed of shredded lettuce. DRESSING: Make a paste of mustard and water. Blend in other ingredients until homogeneous. Optional: let dressing sit at room temperature over night to get well-blended mixture (but it tastes fine freshly made, too)

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