Sesame-Chicken Salad

• 14 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)
• 13 cup white sesame seeds
• 34 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
• 12 cup fresh cilantro leaves

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.

soy sauce, lime juice, sugar, fresh ginger, sesame oil, cucumbers, white sesame seeds, chicken, extra virgin olive oil, baby bok choy, red, cilantro

Taken from www.food.com/recipe/sesame-chicken-salad-435802 (may not work)