Prepare the chicken: Slice the chicken breasts in half horizontally to create thinner cutlets. Season both sides with a pinch of salt. Heat a large frying pan over medium-high heat and add a drizzle of neutral oil. When the oil shimmers and slides easily across the pan, lay the chicken in a single layer. You should hear a satisfying sizzle as the chicken hits the hot surface. Cook for 4-5 minutes until the underside is golden brown and releases easily from the pan, then flip. The cooked side should look caramelised with deep golden patches. Continue cooking for another 4 minutes until the internal temperature reaches 74°C and the juices run clear.

Make the dressing: While the chicken rests, whisk together all the dressing ingredients in a small bowl. The mixture should look slightly emulsified, with the sesame oil creating tiny golden droplets suspended throughout the amber liquid. Taste and adjust the balance of sweet and tangy to your preference. Set aside.

Toast the seeds: Place the sesame seeds in a small dry pan over medium heat. Shake the pan gently every few seconds. After about 90 seconds, you'll notice the seeds beginning to pop and release a warm, nutty fragrance. The moment they turn a pale golden colour, tip them into a bowl to stop them from cooking further.

Assemble the vegetables: In a large mixing bowl, combine the chopped romaine, shredded red cabbage, julienned carrots, spring onions, and sugar snap peas. Toss gently with your hands so the colours intermingle — the vibrant green of the lettuce against the deep purple of the cabbage creates a beautiful contrast.

Slice the chicken: Once the chicken has rested for at least 5 minutes, slice it diagonally against the grain into thin strips. The interior should be white and juicy, and you'll see the fibres running perpendicular to your knife. Any juices on the board can be poured over the salad later.

Combine and serve: Add the sliced chicken to the vegetables, pour over the dressing, and toss everything together until evenly coated. The dressing should cling to every piece of chicken and every leaf of lettuce. Sprinkle the toasted sesame seeds and fresh coriander over the top. Serve immediately while the chicken is still warm, creating a lovely contrast with the cool, crisp vegetables.