Place 2 pieces of chicken breast in a pot and cover with water. Add 1 tsp salt, bring to a boil, then simmer for 15 minutes.

Julienne 2/3 cucumber and set aside.

Wash 3 mini paprikas, remove stems and seeds, then julienne them.

Cool the cooked chicken in cold water, then shred it along the grain.

Mix 3 tbsp sugar, 3 tbsp vinegar, 3 tbsp soy sauce, 1 tbsp minced garlic, 1 tbsp mustard, and 1 tbsp peanut butter in a small bowl.

Add 1 tbsp sesame seeds to the dressing and mix well.

Combine the julienned vegetables and shredded chicken in a large bowl.

Pour the dressing over the salad and mix until evenly coated.