Hannah'S Asian Chicken Strip Salad - cooking recipe

Ingredients

1 lb boneless chicken breast
1 head romaine lettuce hearts
1 head boston lettuce
1/2 orange bell pepper, cut into 1/2 inch chunks
1/2 red pepper, cut into 1/2 inch chunks
1 cucumber, seeded and sliced
1 pint cherry tomatoes, halved if large
1 carrot, cut into small pieces
1 celery rib, cut into small pieces
1/2 teaspoon sesame seeds
1/4 cup soy sauce
1/4 cup honey
1/4 cup rice vinegar
1/2 teaspoon sesame oil
1 lime, juice of
1 tablespoon mayonnaise
1 tablespoon olive oil
1 tablespoon fresh cilantro, chopped
1/4 teaspoon crushed red pepper flakes

Preparation

Mix together the soy sauce, rice vinegar, sesame oil, lime juice and honey in a medium bowl. Set aside.
Cut the chicken breasts into strips about 1 inch wide.
Pour half the sauce into another bowl and set that aside. That will become the dressing. Add the chicken strips to the remaining sauce. Mix to ensure that all pieces are coated.
Heat the olive oil in a medium saucepan.
When the oil is heated, place the chicken strips in the pan. Do not crowd the pan. Let chicken brown on one side and then turn to brown other side. Since the strips are thin it should only take 5 - 10 minutes total.
Once all the chicken strips are sauteed remove from heat and set aside to cool.
In the meantime, wash the lettuce and rip into bite sized pieces. Put them in a large salad bowl. To that add the peppers, cucumbers, tomatoes, carrots, celery and sesame seeds.
Take the sauce that you previously set aside and add the mayonnaise and cilantro to it. Sprinkle in the red pepper flakes. Whisk to combine.
Lay the chicken strips atop the salad and pour some dressing over it.