Sesame Chicken Salad with Ginger-Lime Dressing
At Jean Georges, his flagship restaurant in Manhattan, Jean-Georges Vongerichten prepares a version of this salad with raw bluefin tuna, drizzling it with a dressing brightened by ginger-lime syrup. Here he replaces the fish with chicken breasts crusted with sesame seeds, pan-roasting them until golden and juicy.
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