Today's recipe is for sesame seed-crusted lean chicken strips, served over an Asian-style tomato and cucumber salad.
1 large cucumber
2 boneless, skinless chicken breasts
low-sodium soy sauce
rice wine vinegar
fresh chopped cilantro
red pepper flakes (optional)
Assemble the salad before handling the raw chicken.
For some Asian flair, the salad is dressed with low-sodium soy sauce, sesame oil, rice wine vinegar and some fresh chopped cilantro.
There are no exact amounts for a recipe like this, but use about two parts rough chopped tomatoes to one part thinly sliced cucumber.
Dress the salad to taste with two parts soy sauce to one part each of sesame oil and rice wine vinegar. Add a pinch of optional red pepper flakes, and toss to coat.
Use regular white wine vinegar, if rice wine vinegar isn't available.
Once the salad is made, cut the boneless skinless chicken breasts crosswise into 1/2-inch think strips, and generously coat each side with sesame seeds.
Next, add a splash of olive oil and a splash of sesame oil to a heavy bottomed nonstick pan on medium high heat.
Saute the chicken on both sides, until it is cooked through.
Once the chicken is cooked to liking, the meal is ready to serve.
Divide the chicken over the top of the salad and finish the dish with a generous sprinkling of chopped fresh cilantro.