sesame-chicken salad... 15 minutes

the goods:

1/4 cup soy sauce

2 tablespoons fresh lime juice

1 tablespoon sugar

2 teaspoons grated peeled fresh ginger

2 tablespoons toasted sesame oil

1 English cucumber, cut into 3/4-inch wedges

1/3 cup white sesame seeds

3 to 4 chicken cutlets

2 teaspoons extra-virgin olive oil

1 pound baby bok choy, quartered lengthwise, or regular bok choy, roughly chopped

1 to 2 jalapenos (preferably red), thinly sliced

1/2 cup fresh cilantro leaves

In a small bowl, whisk together soy sauce, lime juice, sugar, ginger, and sesame oil until sugar dissolves. In a medium bowl, toss cucumber 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 to platter.

Top with cucumbers, jalapenos, and cilantro.

Drizzle with remaining dressing and serve.