I can’t share this whole recipe with you. It’s not a secret. It’s just that I was in a mood when I started it, and ended up opening my cabinets and dumping everything into a bowl in instinctual proportion but without paying attention. So to repeat, you may need to release some creative tension into the salad dressing, abandoning any care for convention, and relish this spicy concoction. Somewhere in the line of: 2 minced shallots, 2 minced cloves of garlic, 3 tablespoons olive oil, 1 teaspoon lemon juice, 1 tablespoon toasted sesame oil, 1 teaspoon honey, 1 teaspoon cashew butter, crushed red pepper flakes, a little coconut milk, 1 teaspoon chipotle salsa, 2 teaspoons balsamic vinegar, 1 teaspoon whole grain English mustard, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and some pepper. Whisk. Taste. Wow.
Brush half on the chicken, which is already washed, dried, salted, peppered, and diced.
Wash a head of watercress (and remove woody ends); wash two scallions, remove dark green tips and chop; slice 1/2 small red onion thinly, and then wash a handful of mint leaves and rip ‘em apart. Assemble in a bowl and refrigerate.
Roll tofu in blond sesame seeds and sauteed it in olive oil on medium high (3 minutes per side); remove and drain.
Saute the chicken with some grated ginger on medium (3 minutes both sides). Set aside.
Toss half the remaining salad dressing with the watercress, then add the tofu and toss with remaining dressing. Plate and top the chicken. Eat with chopsticks. Smile. Live in yummy salad heaven while watching slugs mate on Planet Earth with David Attenborough. Ok, you can pick your own accompanying visuals.