Sesame Chicken Salad

 

2

teaspoons vegetable oil

2

teaspoons soy sauce

4

boneless skinless chicken breasts (1 1/4 lb)

1/3

cup vegetable oil

1/4

cup white vinegar

1

tablespoon sesame seed, toasted

1

teaspoon sesame oil

1/2

teaspoon sugar

6

cups chopped Chinese (napa) cabbage or lettuce

1

cup thinly sliced cucumber

1

cup shredded carrots (1 1/2 medium)

1

jar (7 oz) baby corn, drained

• 1 Heat gas or charcoal grill. In small bowl, mix 2 teaspoons vegetable oil and the soy sauce; brush on both sides of chicken. Brush grill rack with vegetable oil. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• 2 Meanwhile, in small bowl, beat all dressing ingredients with wire whisk.
• 3 In large bowl, toss all salad ingredients with dressing; divide among 6 serving plates. Cut chicken diagonally into 1/2-inch slices. Top salads with chicken.