Sesame-chicken Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon granulated sugar
• 2 teaspoons grated peeled fresh ginger
• 2 tablespoons toasted sesame oil
• 2 medium english cucumbers, cut into 3/4 inch wedges (1 pound total)
• 1/3 cup sesame seeds
• 3/4 lb chicken cutlet (4-6 cutlets)
• 2 tablespoons extra virgin olive oil
• 1 lb baby bok choy, quartered lengthwise or 1 lb regular bok choy, coarsely chopped
• 1 -2 red jalapeno, thinly sliced
• 1/2 cup fresh cilantro leaves

Recipe

• 1 in a small bowl, whisk together soy sauce, lime juice, sugar, ginger, and sesame oil until sugar dissolves.
• 2 in a medium bowl, toss cucumbers with 3 tbsp dressing and set aside.
• 3 spread chicken pieces on a large plate.
• 4 dredge in sesame seeds, pressing lightly to adhere.
• 5 heat a large skillet over medium-high.
• 6 add 1 tsp olive oil and the bok choy.
• 7 cook, turning occasionally, until the bok choy is brown on all sides but still a little crunchy, about 8 minutes.
• 8 transfer the bok choy to a serving platter and reduce heat to medium.
• 9 add 1 tsp olive oil to skillet and cook chicken until sesame seeds are toasted and chicken is cooked through, about 5 minutes, flipping halfway through cooking time.
• 10 on a work surface, shred chicken.
• 11 add chicken, cucumbers, jalapenos, and cilantro to platter, top with remaining dressing and serve.