Title: Coriander chicken salad
 Categories: Salads, Poultry, Chinese, Misc
      Yield: 6 Servings
 
      1 c  Coriander; chopped
      3    Scallions (including tops)
           -minced
      2    Chicken breasts, boneless
           -and skinless
      3 tb Butter or margarine
    1/4 c  Sesame seeds; toasted
           Garlic clove; minced
    1/2    Head of iceberg lettuce;
           -shredded

MMMMM----------------------SESAME DRESSING---------------------------
      1 tb Dry mustard
      1 tb -Water
    1/2 c  Sesame oil
    1/2 c  Salad oil
    1/4 c  Soy sauce
      3 ts Sugar
      1 tb Lemon juice
    1/4 ts Chinese 5-spice powder
 
   Cut chicken into strips (optional:  soak in soy sauce for one hour).
  Fry chicken in butter and garlic until brown. Reduce heat and simmer
  until done.  Cool in the refrigerator. Toss cooled chicken with
  coriander, sesame seeds and scallions.  Toss in sesame dressing (see
  below). Serve over a bed of shredded lettuce.
   DRESSING:  Make a paste of mustard and water.  Blend in other
  ingredients until homogeneous.  Optional: let dressing sit at room
  temperature over night to get well-blended mixture (but it tastes
  fine freshly made, too)