Instructions: Toss all ingredients together in a large bowl; coat salad lightly with dressing.

Makes 2 servings.

SESAME CHICKEN BREAST: In small bowl, combine 1 cup toasted sesame seeds, 1 cup bread crumbs, 1 tablespoon fresh chopped parsley, 1 teaspoon black pepper, 1 teaspoon salt. In separate small bowl, combine 2 eggs and 1/4 cup water. Place about 1/4 cup flour in another bowl.

Cut the breast (both halves) into 2-inch-long strips. Dredge in flour and shake off excess. Dredge strips in egg wash, then in sesame mixture.

Heat 1/4 inch of canola oil in skillet over medium heat. Drop chicken in with care; turn when first side is golden, about 2 minutes. Chicken is done when springy to the touch or shows no trace of pink when cut.

THAI PEANUT DRESSING: With a hand blender or food processor, puree 2 tablespoons soy sauce, 1 teaspoon sambal chile sauce (available at Asian groceries and some upscale supermarkets), 1 tablespoon honey, 1 teaspoon garlic, 1 teaspoon ginger, 2 tablespoons rice vinegar, 2 tablespoons peanut butter, and 1 tablespoon dry mustard. With machine running, slowly add in 2 tablespoons sesame oil and 2 tablespoons olive oil to form an emulsion.

Hand-whisk in 1 tablespoon choppe cilantro.

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