Sesame Chicken Salad
Ingredients
| 2 lbs cooked chicken breasts, boneless, skinless, cut into 1/4 inch strips | ||
| 1/2 lb snow peas, sliced diagonally | ||
| 8 water chestnuts, sliced | ||
| 4 scallions, sliced on a bias | ||
| 1/2 cup sesame seeds, lightly toasted | ||
| kosher salt and black pepper to taste | ||
| 2 tbs dry sherry | ||
| 1 egg yolk | ||
| 1 and 1/2 tbs fresh lemon juice | ||
| 1 tbs Dijon mustard | ||
| 1 tbs dark soy sauce | ||
| 1 tsp sugar | ||
| 1/2 tsp fresh ginger, minced | ||
| 1/4 cup extra virgin olive oil | ||
| 1/4 cup peanut oil | ||
| dash red pepper flakes |
Directions:
- Combine the chicken, snow peas, water chestnuts, onion, sesame seed, salt and pepper in a bowl and toss lightly.
- Mix sherry, egg yolk, lemon juice, mustard, soy sauce, sugar and ginger in the bowl of a food processor and mix to combine.
- Gradually add the oils, pulseing constantly until mixture is emulsified.
- Add the hot pepper flakes to taste.
- Pour mixture over the chicken, mix well and serve chilled or at room temperature.
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