Sesame seeds baked in a dry pan until slightly amending color. Chicken breast cut 6-8 identical oblong pieces and rolled in roasted seeds. Other meat cut into small pieces. Cucumber and radishes cut into thin straws. Tomatoes cut into 2 halves. One part is cut into crescents same (amount must be equal to that of the chicken pieces), the second part is cut into cubes. Mix the vegetables and chopped chicken. Put in the middle of the plate. Watered with topping and sprinkle with the rest of the breading seeds. At the end rank consistently Crescent tomatoes and chicken sticks. Topping: Mix the vinegar, salt, pepper and broth from boiled chicken (stir well to dissolve the salt). The resulting liquid is poured in a thin stream into the oil, stirring constantly (can with a fork). With the finished sauce immediately pour the salad, otherwise quickly layered. * Instead radishes can use the leaves of lettuce and diced feta cheese (cheese). You can add finely chopped red pepper.