Instructions: Cook green beans in boiling salted water until just tender, 2 to 5 minutes.

Drain. Rinse with cool water and set aside.

Season chicken breasts with salt and pepper. Drizzle with 1 tablespoon vegetable oil and turn to coat evenly. Heat large nonstick skillet over medium-high heat. Place chicken in skillet and cook, turning once or twice, until cooked through, about 5 minutes. Drizzle chicken with soy sauce and turn to coat. Cook 1 minute longer. Add sesame oil and sesame seeds and cook, turning to coat, about 1 minute. Remove chicken to another dish. Remove skillet from heat.

Add 2 tablespoons vegetable oil, rice vinegar, lime juice and garlic to skillet and stir to blend. Taste and if dressing is too sharp, stir in additional 1 tablespoon oil.

In large bowl, combine lettuce, green beans, apricots, green onions and chopped cilantro. Pour dressing over top and toss to combine. Divide among 4 dinner plates. Cut chicken into thin crosswise pieces and place on top. Garnish with cilantro leaves.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.