In my final tribute to Project Runway, I’m featuring Jillian Lewis. On the show, Jillian created beautiful, complex pieces that took her too much time. So I’ve developed a recipe just for her: Asian Chicken Salad. It has complex flavors but is really quick and easy to prepare. Plus, I think it reflects her personality–delicate yet strong, stylish yet substantial, classic but innovative. And I think she’d even like it.

Photo by Aaron Keeny

Recipe: Asian Chicken Salad
Serves one

1 boneless, skinless chicken breast
1 Tbsp toasted sesame oil
1 Tbsp rice wine vinegar
2 tsp low sodium soy sauce
1 Tbsp honey
1/4 tsp seasoned salt
1/2 tsp ground mustard
2 tsp toasted sesame seeds
1 carrot, peeled and grated
1 Tbsp slivered almonds
2 leaves Romaine lettuce

Fill a large saucepan halfway with water and bring to a boil. Carefully place chicken breast in boiling water and set timer for 14 minutes. Meanwhile, mix sesame oil through sesame seeds in a small bowl with a whisk. Reserve 1 Tbsp of the dressing.

Once chicken is done, remove it to a cutting board. Check doneness in thickest part of breast by cutting to the center with a knife. If juice runs, clear, allow chicken to cool in the refrigerator. If it runs pink, place chicken back into boiling water for another minute or two till done.

Cut chilled chicken into 1/2-inch cubes and fold into dressing along with carrots and slivered almonds. Tear lettuce leaves into bite-sized pieces, place in a serving bowl, and coat with remaining dressing. Top with chicken mixture, and garnish with a sprinkle of toasted sesame seeds and a few almonds. Enjoy!