approx. 2 medium large ripe tomatoes, rough chopped
1 small cucumber, halved lengthwise and thinly sliced
approx. 4 Tbs low sodium soy sauce
approx. 2 Tbs sesame oil
approx. 2-3 Tbs rice wine vinegar or white vinegar
pinch red pepper flakes to taste
approx. 1/2 cup chopped fresh cilantro
14-16 ounces boneless skinless chicken breast, cut into 1/2-inch strips
approx. 3 - 4 Tbs sesame seeds
2-3 tsp olive oil
2-3 tsp sesame oil
There are no exact amounts for something like this....just combine two parts rough chopped tomatoes to one part thinner sliced cucumber and dress it to taste with two parts soy sauce to one part each of sesame oil and rice wine vinegar...add a pinch of red pepper flakes if you like....and toss to coat.
Use a lower sodium soy sauce if you have it and, at this point, cut the boneless skinless chicken breasts crosswise into 1/2-inch thick strips and generously coat each side with sesame seeds.
Then add a little splash of olive oil and a little splash of sesame oil to a heavy bottomed nonstick pan on medium high heat and saute the chicken on both sides until it is cooked through.
Once the chicken is golden brown and cooked through, it's time to eat.
Assemble the salad before handling the raw chicken.