2 teaspoons chili oil (or regular toasted sesame oil)
1/4 cup grapeseed oil or other neutral oil
10 cherry tomatoes (halved)
1/2 English cucumber (julienned)
Fill 3/4 of a small pot with water and 1 tsp salt, and bring to a boil. Add chicken, cover and simmer for 7 minutes, or until chicken is cooked through. Drain and transfer each poached chicken breast onto a plate.
Put sesame seeds and grapeseed oil in a blender or grinder and pulse until you get a smooth paste.
Transfer mixture into a bowl and add soy sauce, honey, vinegar and hot sesame oil. Whisk until smooth. Set aside.
Slice each poached chicken breast crosswise into 1/2 inch thick pieces.
Divide cucumber and tomato pieces between two plates and top with poached chicken breast. Pour a little sesame sauce on top, season with salt and pepper and serve with extra sesame sauce on the side.