Food Challenge Day 2 - Sesame Chicken Salad

Day two of the Everyday Food mag challenge brought us a delicious Asian flair with a simple sesame chicken salad. It should be noted that all of these recipes take 30 minutes or less to prepare and cook depending on how fast of a chopper you are, making them great for those weeknights when you don't want to wait for your dinner.

Sesame Chicken Salad

1/4 cup soy sauce

2 tbsp fresh lime juice

1 tbsp sugar

2 tsp grated fresh ginger

2 tbsp sesame oil (sesame oil RULES, by the way)

2 medium cucumbers, cut into 3/4" wedges

1/3 cup sesame seeds (I used a combo of white and black)

4-6 chicken cutlets

2 tbsp olive oil

1 lb bok choy, roughly chopped

1-2 jalepenos, finely chopped

1/4 cup cilantro leaves, chopped

In a bowl, whisk the soy sauce, lime juice, sugar, ginger, and sesame oil until sugar dissolves. Toss 3 tbsp of the dressing with the cucumbers in a large bowl.

Spread sesame seeds on a large plate. Dredge the chicken in the seeds, pressing to adhere.

Heat 1 tbsp oil in a large skillet over medium heat. Cook the bok choy and jalepenos until a little browned but still crunchy, about 5 minutes. Add to the cucumbers.

Add 1 tsp of olive oil to the skillet and cook the chicken, flipping halfway through (about 5-7 minutes, depending on how thin it is). Remove from the skillet and chop or shred. Combine the chicken, cucumbers, cilantro, bok choy, and jalepenos. Top with remaining dressing (as needed- I didn't need all of mine) and serve.