2 chicken breast fillets
200g mixed lettuce (iceberg, romaine, arugula)
1 red bell bell pepper
1 carrot
1 spring onion
3 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon lime juice
salt and pepper
2 tbsp. sesame seeds

Cook the chicken breasts in lightly salted water until cooked through (about 20 minutes), then let cool.

Wash the lettuce thoroughly and drain.

Cut the bell bell pepper and carrot into thin strips.

Cut the spring onion into thin rings.

Cut the cooked chicken into thin strips.

Mix the lettuce, vegetables and chicken in a large bowl.

Add the sesame oil, soy sauce and lime juice and mix well.

Season the salad with salt and pepper.

Toast the sesame seeds in a pan without oil until golden brown, then sprinkle them over the salad and serve fresh.

_{Hint: For an extra kick of flavor, try the salad with a little freshly chopped cilantro and a pinch of chili flakes.}

‍