Autumn certainly didn’t wait too long to make itself felt this year. This has been a week of damp, chilly days. But today the sun broke out, and hoping I’ll get to have a lunch time picnic, I made this Sesame Chicken Salad. My last hurrah for the summer.
Sesame Chicken Salad
1 boneless, skinless chicken breast, cooked and diced
(You can either use some leftover rotisserie chicken, or bring 4 cups of water to a rolling boil with some sliced onion, peppercorns and a bay leaf. Pop in the chicken, clap on the lid, and let boil for 30 seconds. Then remove the pot from the heat and keep the lid on for at least 30 minutes. The breast will come out fully cooked but still tender.)
1 tablespoon sesame seeds
(I like to use black sesame seeds – they’re so much more dramatic.)
3-4 dried shitake mushrooms, reconstituted in some hot water and diced
1 green onion, sliced
2-3 tablespoons mayonnaise
a few drops of sesame oil
salt and pepper to taste
Mix all the ingredients together and serve with melba toast and/or a green salad.