Chicken Sesame Salad

How to prepare chicken sesame salad

1. Prepare the meat: Put a pot with plenty of water and salt and bring to a boil; cut the chicken breast in half (the two lobes, one for each serving); turn the heat to low and place the meat in the pot. Leave for half an hour, the meat will cook during this time. Remove the meat and let it cool.
2. Prepare the sauce: Toast the sesame seeds for about 1 minute on high heat, stirring constantly. Set aside 2 teaspoons (for decoration), and grind the rest in a coffee grinder. Mix the ground sesame with the soy sauce, sesame oil and lime juice. Add 2 tablespoons of the chicken cooking water to thin the sauce a bit.
3. Prepare the spicy cucumbers: Peel the cucumbers and then cut them into lengthwise strips (only until you reach the seeds!) using a vegetable peeler.
   Heat the oil in a pan, add the chili and sliced hot pepper. Stir quickly for a few seconds and add the cucumber strips. Sauté for about 3-4 minutes then sprinkle with a little salt and finely chopped parsley. Let cool.
5. Assemble the salad: Slice the chicken breast into thin lengthwise strips, using a sharp knife so the slices come out perfect. Arrange the slices like a fan on a plate. At the base of the "fan" place half of the spicy cucumbers, then drizzle everything with sesame sauce. Sprinkle a teaspoon of the toasted seeds (those set aside for decoration) and serve the salad warm. Serve the remaining sesame sauce in a bowl beside the salad, for those who want more.

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