Smashed Cucumber & Green Bean Salad with Hot Honey-Lime Chicken by Tanerxaydin

Ingredients

• 2 chicken fillets
• 250g green beans
• 1 cucumber
• 2 limes
• 2 green onion
• 2 red chili peppers, finely sliced
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, grated
• 1 tbsp olive oil or neutral oil, for frying
• 1 tbsp sesame oil
• 1 tbsp peanut oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp dashi (optional)
• 2 tbsp black and white sesame seeds (for dressing and garnish)
• 1/2 tsp salt (plus a pinch for cucumber)
• 1/4 tsp black pepper

Instructions

1. Cut the cucumber into three large chunks. Lightly smash each piece with the flat side of a knife or a rolling pin, then quarter them. Place the smashed cucumber in a bowl with a pinch of salt and let it sit for 10–15 minutes to draw out excess water. Briefly rinse the cucumber and let it drain thoroughly in a sieve.
2. Trim the ends of the green beans. Blanch them in salted boiling water for 2–3 minutes until they are tender-crisp. Immediately rinse the blanched beans under cold water to stop the cooking process, then cut them into bite-sized pieces.
3. Finely slice the spring onions and red chili peppers. Set these aside for later use.
4. Season the chicken fillets generously with salt and pepper. Heat 1 tbsp of olive oil or neutral oil in a pan over medium heat. Sear the chicken for 5-7 minutes per side until it is golden brown and cooked through. Add the chopped chili and grated ginger to the pan during the last few minutes of cooking. In the final minute, reduce the heat to low and glaze the chicken with 1 tbsp of honey, 1 tbsp of dashi (if using), and a squeeze of lime juice. Let the glaze slightly thicken around the chicken, then remove from the pan and rest for a few minutes before slicing.
5. For the dressing, grate the garlic into a bowl. Add the juice of 1 lime, rice vinegar, sesame oil, peanut oil, 1 tbsp of sesame seeds, and soy sauce. Mix all ingredients well until combined.
6. In a large bowl, combine the drained smashed cucumber, blanched green beans, and sliced spring onions. Pour the prepared dressing over the vegetables and toss gently to ensure everything is evenly coated
7. Arrange the salad on serving plates. Top with the sliced honey-lime chicken and garnish with the remaining sliced spring onion and a generous sprinkle of black and white sesame seeds.