Sesame Chicken With Gingery Greens

From Atkins for Life Cookbook. This is a delicious, low-carb salad with an Asian flare. I have posted it as written, but I like to add chili oil to the dressing to give it a little kick. In the dressing, it is actually tamari sauce, but the program changes it to tamari soy sauce.

• Ready In: 35 mins
• Serves: 4

Ingredients

• Chicken

• 2⁄3 cup sesame seeds
• 1  egg
• 1  tablespoon water
• 1  teaspoon salt
• 4  boneless chicken breasts or 8  boneless chicken thighs
• 1 1⁄2 tablespoons  cooking oil

• Greens

• 1⁄3 cup mayonnaise
• 1⁄4 cup  chopped red onion
• 2  tablespoons  rice wine vinegar
• 1 1⁄2 tablespoons chicken broth
• 2 1⁄2 teaspoons tamari soy sauce
• 1⁄2 teaspoon  grated fresh ginger
• 1  garlic clove
• 1⁄2 teaspoon salt
• 8  cups  torn lettuce

Directions

1. For the chicken:.
2. Heat oven to 350. Put sesame seeds on plate.
3. Lightly beat egg, water and salt in a shallow bowl.
4. Dip chicken into egg mixture, then press each side into sesame seeds to coat.
5. Heat oil in large skillet over medium high heat. Add chicken and cook until golden, 3 to 4 minutes per side.
6. Remove from skillet and place on baking sheet(or you can use an oven proof skillet).
7. Place into oven and bake until cooked through, about 6-8 minutes.
8. Let stand for 5 minutes, then slice into strips.
9. For the greens:.
10. Puree all ingredients except lettuce in a blender until smooth.
11. Toss greens with dressing and divide among plates.
12. Top with chicken and serve.