Chinese Crispy Chicken Salad with Sesame Dressing

Dressing:

• 6 tablespoons fresh lemon juice
• 1/3 cup soy sauce
• ¼ cup vegetable oil
• 2 tablespoons toasted sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon black pepper

Salad:

• 2 (8-ounce) packages Applegate Organics^® Chicken Strips
• ½ pound sugar snap peas, trimmed
• 1 pound napa cabbage, chopped
• 1 pound romaine lettuce, chopped
• 1 small bunch celery ribs, thinly sliced on the diagonal
• 1 small (12 ounces) jicama, peeled and cut into matchsticks
• 1 bunch scallions, trimmed and thinly sliced on the diagonal
• 2 tablespoons sesame seeds, toasted

Dressing:

1. Place all the ingredients in a large jar, seal tightly, and shake to combine.
2. Taste and adjust the seasonings.
3. Set aside while you assemble the salad.

Chicken Tenders:

1. Cook the chicken tenders according to package instructions, preferably in the oven.
2. Remove from the oven, and slice chicken tenders into ¾-inch-thick pieces.

Salad:

1. While the chicken is in the oven, cook the snap peas in a small pot of boiling water for 1 minute.
2. Drain and run under cold running water until cool.
3. Drain well and pat dry with paper towels. Thinly slice the snap peas on the diagonal.
4. Put the chopped cabbage and romaine into a large salad bowl.
5. Top with the celery, jicama, scallions, snap peas, and chicken.
6. Shake the dressing jar to recombine the ingredients, then pour some of the dressing over the salad.
7. Toss gently and garnish with the toasted sesame seeds.
8. Serve the remaining dressing on the side.