• 16 Ratings

Sesame seeds have a delicious nutty flavor. For an even coating, press them into the chicken so they stick. The seeds can spoil quickly, so refrigerate any unused ones. Thinly sliced beef, turkey, or pork may be substituted for the chicken in this warm salad.


Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • In a small bowl, whisk together soy sauce, lime juice, sugar, ginger, and sesame oil until sugar dissolves. In a medium bowl, toss cucumbers with 3 tablespoons dressing.

  • Spread sesame seeds on a large plate. Dredge chicken in seeds, pressing lightly to adhere. Heat a large skillet over medium-high. Add 1 teaspoon olive oil and bok choy. Cook, turning occasionally, until bok choy is brown on all sides but still a little crunchy, about 8 minutes.

  • Transfer bok choy to a serving platter and reduce heat to medium. Add 1 teaspoon olive oil to skillet and cook chicken until sesame seeds are toasted and chicken is cooked through, 5 minutes, flipping halfway through. On a work surface, shred chicken. Add chicken, cucumbers, jalapenos, and cilantro to platter; top with remaining dressing and serve.


16 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0