Ingredients Jump to Instructions ↓

  1. 4 large (about 1 1/2 pounds)

  2. skinless, boneless chicken-breast halves

  3. 1/2 teaspoon(s) salt

  4. 1/4 teaspoon(s) pepper

  5. Oriental sesame oil

  6. 3 tablespoon(s) reduced-fat creamy peanut butter

  7. 2 tablespoon(s) soy sauce

  8. 2 tablespoon(s) seasoned rice vinegar

  9. 1 1/2 teaspoon(s) sugar

  10. 1 teaspoon(s) grated and peeled fresh ginger

  11. 1/4 teaspoon(s) hot pepper sauce

  12. 1 clove(s)

  13. garlic , finely minced

  14. 2 green onions

  15. 1 small red pepper

  16. 1/2 seedless cucumber

  17. 1 bunch(es) watercress

Instructions Jump to Ingredients ↑

  1. Preheat broiler if manufacturer directs. Rub chicken-breast halves with salt, pepper, and 1 tablespoon sesame oil. Place chicken breasts in broiling pan (without rack). Place pan in broiler at closest position to source of heat; broil breasts 4 minutes on each side or until juices run clear when chicken is pierced. Cool chicken until easy to handle.

  2. Meanwhile, prepare sesame dressing: In large bowl, with wire whisk, mix peanut butter, soy sauce, vinegar, sugar, ginger, hot pepper sauce, garlic, 2 tablespoons sesame oil, and 1/4 cup water.

  3. Cut green onions, red pepper, and unpeeled cucumber into 2 1/2-inch-long matchstick-thin strips. Pull chicken breasts into long, thin strips; toss with sesame dressing.

  4. To serve, line platter with watercress; top with chicken salad. Arrange red pepper, cucumber, and green onions on top of salad.


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