Recipe - Coriander Chili Dip

1 cup Coriander; chopped
3 Scallions (including tops)
minced
2 Chicken breasts, boneless
and skinless
3 tablespoon Butter or margarine
One fourth cup Sesame seeds; toasted
Garlic clove; minced
One half Head of iceberg lettuce;
shredded

SESAME DRESSING
1 tablespoon Dry mustard
1 tablespoon Water
One half cup Sesame oil
One half cup Salad oil
One fourth cup Soy sauce
3 teaspoon Sugar
1 tablespoon Lemon juice
One fourth teaspoon Chinese 5spice 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 wellblended mixture (but it tastes fine freshly made, too)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini