Serves 4
For chicken:
1 1/2 pounds boneless chicken breast, cut into 4 servings pieces
Salt, pepper, sesame seeds (to taste)
For dressing:
3 tablespoons mayonnaise
1 tablespoon lemon juice
1/3 teaspoon Dijon mustard
Salt and pepper
1/2 cup finely chopped arugula or watercress
Place chicken breasts between layers of plastic wrap and flatten with a meat pounder (or heavy pot) until they are about 1/4-inch thick. Season well with salt and pepper, coat with sesame seeds and put aside.
In a small bowl, combine mayonnaise, lemon juice, Dijon mustard, salt and pepper. You can make this dressing hours in advance. Before serving, toss with the finely chopped arugula or watercress.
Pan fry the chicken filets and present them over the greens. (If you have a nozzle-tipped, plastic sauce squeezer, squirt dressing over the chicken in a festive pattern; otherwise, use a spoon). This salad can be made with just about any meat, poultry or seafood.
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