Asian Sesame Salad With Chicken

• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons canola oil
• 1 teaspoon sesame oil
• 1 tablespoon granulated sugar
• 14 teaspoon dry mustard
• 1 12 tablespoons sesame seeds, toasted
• 1 (10 fluid ounce) can mandarin oranges, well drained, juice reserved
• 4 chicken breasts, cut into strips
• 1 lemon, juice of
• 6 cups mixed greens
• 12 onion, thinly sliced
• 1 12 cups peeled and julienned jicama
• pepper, to taste

1. To make dressing, combine rice vinegar, soy sauce, canola oil, sesame oil, sugar and dry mustard in a jar or bottle.
2. Shake to combine.
3. Marinate chicken in reserved mandarin orange juice for 30 minutes.
4. Cook chicken with lemon juice in a non-stick pan over medium heat until no longer pink, approximately 5-7 minutes.
5. Add pepper to taste.
6. Set aside.
7. In a large salad bowl, toss mixed greens, onion slices, jicama, mandarin oranges and sesame seeds with dressing.
8. Add cooked chicken.
9. Serve immediately.
10. Variation: Substitute 3/4 - 1 lb.
11. (350 - 500 grams) cooked shrimp for chicken.

rice vinegar, soy sauce, canola oil, sesame oil, sugar, mustard, sesame seeds, mandarin oranges, chicken breasts, lemon, mixed greens, onion, jicama, pepper

Taken from www.food.com/recipe/asian-sesame-salad-with-chicken-130733 (may not work)