SESAME CHICKEN AND BLACK-EYED PEA SALAD

FOR THE DRESSING:
5 teaspoons honey
2 tablespoons coarse-grain mustard
2 teaspoons soy sauce
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
1/4 cup dark sesame oil
FOR THE SALAD:
1/4 cup sesame seeds
2 tablespoons dark sesame oil
1 teaspoon apple cider vinegar
1/4 cup fresh mint leaves, minced
1 teaspoon freshly ground black pepper
5 boneless, skinless chicken breasts
1 teaspoon salt
3/4 cup water chestnuts or fresh celeriac, minced
5 green onions, thinly sliced
1/2 cup Italian parsley, minced
1/2 cup golden raisins, minced
FOR SERVING:
5 cups mixed salad greens
1 (15-ounce) can black-eyed peas, drained and rinsed

TO PREPARE THE DRESSING:
In a bowl, whisk honey, mustard, soy sauce and vinegar. While whisking constantly, slowly add the oils. When the dressing thickens slightly, set aside.

TO PREPARE THE SALAD:
Place sesame seeds in a dry skillet over medium heat. Cook for about 4 minutes, or just until the seeds begin to release a hint of fragrance, stirring or shaking often to prevent burning.

In a bowl, whisk together the sesame oil, vinegar, mint and pepper. Coat both sides of each chicken breast with marinade, cover and refrigerate for at least 30 minutes and up to 6 hours.

In a large skillet over medium heat, add the chicken and cook, turning once, until lightly browned and cooked through. Remove from the heat. When cool enough to handle, dice the chicken and transfer to a bowl and toss with the pan juices, salt, water chestnuts, green onions, parsley and raisins. Refrigerate for at least 2 hours and no longer than 12.

TO SERVE:
Just before serving, arrange the greens on a large platter. Toss dressing with the chicken, then spoon it on top of the greens. Garnish with black-eyed peas and toasted sesame seeds.

Servings: 6-8
From: Elizabeth Terry
Adapted from source: Savoring Savannah by Nathalie Dupree and Martha Giddens Nesbitt