---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Coriander Chicken Salad
  Categories: Salads, Poultry, Chinese, Chicken
       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
 
 ----------------------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)
  
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