Korean salad with chicken breast sesame seeds, cucumbers

1. Boil the chicken fillet in slightly salted water, then let it cool and disassemble into fibers.
2. Cucumbers are washed, cut into strips.
3. In a separate container, prepare the dressing: combine soy sauce with olive oil, pour vinegar, add sugar, add finely chopped garlic, salt, pepper, mix. Wash the parsley and chop it as small as possible, put it in the dressing.
4. In a salad bowl, we combine chicken fibers with cucumbers, pour the dressing and send it to the refrigerator for 60 minutes.
5. Meanwhile, break an egg into a small container, add a pinch of salt and finely chopped parsley. Beat the mass with a whisk and pour it into a preheated frying pan, greased with olive oil. Bake a thin pancake on both sides (it will take about 2 minutes). When the pancake cools down, cut it into thin strips.
6. Pour sesame seeds into a small frying pan and fry without adding oil for about 1-2 minutes, stirring constantly.
7. Lettuce leaves are washed in advance, dried. Spread on flat plates on a sheet, on top of which we put the salad, decorating it with strips of egg pancake and sesame seeds.

Beauty! Bon appetit!