–4 chicken tenderloins or breast strips
–peaches (2, fresh)
–heart romaine lettuce (6 leaves)
–toasted walnuts (2 handfuls; microwave one-half medium package on high for 2 minutes; stir; then microwave on high for 2 minutes more)
–salt and pepper
Sesame seed dressing:
–extra virgin olive oil (or sesame oil)
–sesame seeds (bottled)
1 – Place the chicken in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave the chicken on high for 5 minutes. Then cut into bite-sized pieces. Place in a mixing bowl with 6 broken-apart leaves of heart romaine lettuce. Add 2 handfuls of toasted walnuts. Peel 2 fresh peaches and cut into bite-sized pieces; add to the mixing bowl. Set aside.
2 – To make a small amount of sesame seed salad dressing, add one-eighth cup of honey to a measuring cup. Then add one-eighth cup of balsamic vinegar to the cup. Add one-fourth cup of extra virgin olive oil to the cup. Season with garlic powder and 1 tablespoon of lemon juice. Add sesame seeds to taste. Stir well.
3 – Pour the dressing over the salad and stir well.
4 – Serve the salad as an entrée.
–chicken salad adapted from allrecipes.com; sesame dressing adapted from food.com web site.