Lunch, Day 2: Tuesday, March 11th

I was craving a Mediterranean Beef Salad today; I’ve been wanting one since yesterday in fact. Unfortunately, for me… I didn’t have a car to get me there on my lunch hour! So I guess I had to settle for something walking distance and to my surprise, I missed the salads at Teri & Yaki.

I had the Sesame chicken salad: lettuce, grilled chicken, bean sprouts, and my own addition of sesame spinach. DELICIOUS! Like most salads, the dressing was impeccable. Too bad, I barely touched it – again, afraid to partake in unknown calorie consumption.

Unfortunately for most, eating at Teri & Yaki may never be an option (they have only 3 locations; 2 in Pasadena and 1 in Monrovia)… so the next best thing would be to try your luck at this tasty treat from BettyCrocker.com.

Sesame Chicken Salad

Chicken

2    teaspoons vegetable oil
2    teaspoons soy sauce
4    boneless skinless chicken breasts (1 1/4 lb)
Double-Sesame Dressing
1/3    cup vegetable oil
1/4    cup white vinegar
1    tablespoon sesame seed, toasted
1    teaspoon sesame oil
1/2    teaspoon sugar
Salad
6    cups chopped Chinese (napa) cabbage or lettuce
1    cup thinly sliced cucumber
1    cup shredded carrots (1 1/2 medium)
1    jar (7 oz) baby corn, drained
Instructions

1.    Heat gas or charcoal grill. In small bowl, mix 2 teaspoons vegetable oil and the soy sauce; brush on both sides of chicken. Brush grill rack with vegetable oil. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
2.    Meanwhile, in small bowl, beat all dressing ingredients with wire whisk.
3.    In large bowl, toss all salad ingredients with dressing; divide among 6 serving plates. Cut chicken diagonally into 1/2-inch slices. Top salads with chicken.