Chicken & Salad
Prepare the chicken: Wash and pat dry chicken tenders. Dredge chicken in flour seasoned with salt and pepper, set aside. Add 2 tablespoons canola oil to a frying pan and heat on medium until oil starts to shimmer. Cook chicken tenders about 3 minutes on each side or until internal temperature reaches 165 degrees. Remove from heat, and place chicken in refrigerator to cool.
Make the dressing: In a medium jar, dissolve sugar and salt in white balsamic vinegar then add canola oil, lemon juice, sesame seed oil and black pepper. Shake well. Place in refrigerator to chill.
Prepare the salad: In a large bowl, combine butter lettuce & raddicchio salad mix, green onions, slivered almonds, cilantro and sesame sticks. Slice about 4 or 5 chicken tenders on the diagonal and add to the bowl. Add a few tablespoons of the chilled dressing to the salad just before serving and toss.