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Ingredients
- 2 boneless, skinless chicken breasts, poached (2 lbs)
- 1/2 lb snow peas, sliced diagonally
- 7 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 soy sauce
- 1 tsp sugar
- 1 tsp fresh ginger, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup peanut oil
- dash of red pepper flakes
- orange slices for garnish
- crispy tortilla strips for garnish, optional
- Poach chicken in simmering water until cooked through. About 10 minutes.
- Cut chicken into 1/4 inch strips.
- Combine chicken, snow peas, water chestnuts, scallions, sesame seeds, salt and pepper in a bowl and toss lightly.
- Mix sherry, egg yolk, lemon juice, mustard, soy sauce, sugar and ginger in a food processor or small bowl, and blend well.
- Slowly add oils, beating constantly until mixture has emulsified.
- Add hot pepper flakes to taste.
- Pour dressing over salad and toss well.
- Garnish with orange slices and crispy tortilla strips if desired.
- Serve chilled or at room temperature.
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