Chicken Sesame Vegetable Salad

1 Pound Chicken breast tenderloins, halved crosswise

   Salt and ground black pepper

1 Tablespoon olive oil or cooking oil

1 Pound fresh asparagus, trimmed

1 Pound fresh sugar snap or snow pea pods trimmed

6 cups watercress, tough stems removed

2 Medium yellow sweet peppers, seeded and cut into thin strips

1 Cup grape tomatoes

1 recipe garlic ginger soy dressing (see below)

1 Tablespoon sesame seeds, toasted

Sprinkle chicken lightly with salt and pepper in a large skillet cook chicken in hot oil over medium-high heat for 6 to 8 minutes or until no longer pink, turning to brown evenly, Remove chicken from skillet. Cool slightly, place  in an airtight container. Chill at least I hour or up to 2 days until ready to serve.

In a large Saucepan cook asparagus and pea pods. Covered, in a small amount of boiling salted water for 2 to 4 minutes or until crisp tender. Drain, rinse with cold water. Drain well. Use immediately or place in an airtight container and chill up to 2 days.

To serve, in a very large bowl toss together chilled chicken, asparagus spears, pea pods, watercress, sweet peppers and tomatoes. Add Garlic ginger soy dressing, toss well sprinkle with sesame seeds. Make 12 servings.

Garlic Ginger Soy Dressing: In a screw-top jar combine 1/2 cup rice vinegar, 1/3 cup olive oil, 1 clove garlic, minced, 2 teaspoon honey and 2 teaspoon soy sauce, 1 teaspoon sesame seeds, toased, 3/4 teaspoon ground ginger, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Cover and shake well. Serve immediately or store in refrigerator up to 1 week, shake before serving.

Serving 12

prep time 50 minutes

cook time 8 minutes

chill 1 hour