Sweet and Sour Chicken Salad 

Total time: 25 minutes
    You can use bottled Sweet and Sour Sauce or my recipe - which makes just the right amount.  I usually use mushrooms raw in salads, but sometimes, as here, they are sautéed to absorb and blend the flavors.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 small red pepper
• 4oz (120gr) mushrooms
• 1 tbs fresh snipped chives    substitute 1 tsp dried
• 1 tbs toasted sesame seeds
• 3 tbs Teriyaki sauce
• 2 tsp walnut or sesame oil
• 1/4 cup sweet and sour sauce
• Lettuce, enough for 2 main course salads
• Sweet and Sour Sauce: 
• 1 tbs sugar
• 1 tbs cider vinegar
• 2 tbs soy sauce
• 1 tsp cornstarch (maizena)
• Vinaigrette:
• 1/4 cup sweet and sour sauce
• 1/2 tsp dry mustard
• 1/2 tsp garlic powder
• 1 tbs cider vinegar
• 3 tbs salad olive oil

 Instructions:

• Pour 2 tbs Teriyaki sauce over chicken and allow to marinated a few minutes.
• Clean and thickly slice mushrooms. 
• Clean and slice pepper into strips
• In nonstick skillet heat oil and 1 tbs Teriyaki sauce. 
• When hot add mushrooms, pepper and sauté briefly, about 4 minutes.  Remove and set aside.
• Cook chicken on barbecue grill over direct heat for 8 - 10 minutes per side.  When done remove and slice.  
• Or: cut into strips before marinating, toss with Teriyaki sauce and stir-fry in nonstick skillet in 1 tbs oil for 4 - 5 minutes.
• Sweet and Sour Sauce:
• In a small saucepan, heat sugar, vinegar, soy sauce and cornstarch to boiling, stirring with a whisk. 
• Cook until thick and clear, about 1 minute.  Allow to cool  
• Vinaigrette:
• Put all ingredients in a small bowl and whisk well to combine.
• To finish:
• Snip chives. 
• Prepare lettuce and put into a large salad bowl along with chives. 
• Toss with about half of the vinaigrette - it's quite thick so it takes a bit of tossing to distribute it well - be careful not to use too much to start. 
• When it is to your liking, add mushrooms, peppers and toss gently.  Arrange chicken on top.  Drizzle with a bit of vinaigrette, sprinkle with sesame seeds, and serve with remaining vinaigrette on the side. 

Note: Toast sesame seeds in a dry, nonstick skillet, over medium-high heat, 3 - 6 minutes. Start flipping them or shaking the skillet after 1 - 2 minutes and remove as soon as light brown.