Yields 4 servings


  • 4 pieces of Chinese broccoli (gai lan), blanched and sliced
  • 3 cups baby lettuce
  • 5 oz Chinese long bean-blanched and sliced into 1” pieces
  • 1/2 red pepper, julienne
  • 1/2 yellow pepper, julienne
  • 1/2 cup raw carrot, julienne
  • 1/4 cup bean sprouts
  • 4 chicken breasts, boneless, skinless (5 oz pounded thin)
  • 1/2 cup toasted white sesame seeds
  • 1/2 cup toasted black sesame seeds
  • 1 ½ tbsp margarine


  • 4 tbsp silken tofu
  • 1/2 tbsp sesame oil
  • 1/2 tsp ginger root
  • 1 small thai red chili
  • 8 sprigs fresh mint
  • 1 tbsp rice wine vinegar
  • 4 sprigs fresh cilantro
  • 2 tbsp sunflower oil
  • Juice from 1 lime
  • Zest from 1 lime


  • Combine all ingredients for the dressing in a blender and pulse until smooth and creamy. Season to taste.
  • Combine both the white and black sesame seeds, and place in a shallow dish.
  • Dredge the raw chicken breasts in the sesame blend and coat evenly.
  • Sear the encrusted chicken in a preheated sauté pan with the margarine until crisp.
  • Place the chicken inside a preheated 350°F oven until cooked (approximately 8–10 minutes). Remove from heat and set aside.
  • Combine all salad ingredients and lightly coat with the tofu dressing. Slice the cooked chicken breast and place onto a large serving plate. Top the chicken with the tofu dressed salad and serve.

Corbin Tomaszeski is a Chef with a unique vision: to bring meaning back to the world of food. In every endeavor he has taken up, whether being executive Chef of key Toronto Hotel or through his popular Food Network shows Dinner Party Wars, Restaurant Makeover and Restaurant Takeover, Chef Corbin strives to keep the focus on food as a conveyance to shared joy, and away from fussy, rigorous rules.