Sesame-Chicken Salad

From "Everyday Food"

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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  white 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

Directions

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.