Chicken and Cucumbers Salad in Vietnamese Recipe

Ingredients: 400–500g chicken breast (boiled), 6–8 fresh cucumbers, 1/2 chili pepper (without seeds and partitions). To prepare dressing: 2 tablespoons sugar sand, 3 tablespoons lemon juice, 1 tablespoon soy sauce, 3 garlic cloves, grinded or finely chopped, 1 teaspoon finely grated ginger, 1 tablespoon soybean oil, sesame oil (1/2 tablespoon — for dressing, 1 tablespoon — for serving), spices (salt, black pepper, cracked), 1 tablespoon roasted sesame.

Directions: Cut the boiled meat into stripes and put on the plate. Halve the cucumbers, take out the core with a teaspoon, and then cut them into pieces diagonally. Finely chop the savory pepper. Add pieces of cucumbers and pepper into the plate with meat. Add chili pepper. Then add soy sauce and fresh grated ginger (or dry ginger powder). Put all dressing ingredients into a jar tightly closed with a lid and shake thoroughly to make a homogeneous mixture. Season with spices to taste, if necessary. Pour the dressing into the plate with chicken, mix and let it stand for 20–30 minutes. Fry sesame seeds without oil. Drizzle the salad with 1 tablespoon of sesame oil before serving and sprinkle it with roasted seeds.