Chicken
Salad
with
Sesame
Mayonnaise
-
serve
4
2
cup
chicken
stock
2/3
cup
fruity
white
wine
4
tsp
sesame
oil,
divided
1
1/2
lbs
skinned,
boneless
chicken
breasts
6
tbsp
prepared
mayonnaise
1
tsp
mustard
2
tsp
lemon
juice
Salt
and
pepper
to
taste
2
tbsp
sesame
seeds,
toasted
In
a
saucepan
combine
chicken
stock
and
wine
and
bring
to
a
boil.
Reduce
heat
to
simmering,
add
2
tsp
of
sesame
oil
and
blend
well.
Taste
for
seasoning;
it
should
be
quite
salty.
Add
chicken
breasts
and
simmer
5
minutes.
Remove
pan
from
heat
and
let
chicken
continue
to
cook
in
the
hot
stock,
checking
frequently.
When
chicken
is
firmed
up
and
insides
are
just
past
pink,
remove
from
stock
an
d
cut
into
broad
thin
slices.
Let
cool
completely.
In
a
mixing
bowl
combine
mayonnaise,
mustard,
lemon
juice
and
remaining
2
teaspoons
sesame
oil;
season
to
taste
with
salt
and
pepper.
Add
sliced
chicken
and
toss
to
coat.
Refrigerate,
covered,
until
ready
to
serve.
Sprinkle
chicken
with
toasted
sesame
seeds
and
serve
on
a
pretty
platter.
Submitted By (Miki)
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