For the chicken, rub each chicken breast with a little sesame oil and put on a rack that will fit inside a wok with a lid.
Cut out a small circle of aluminium foil about 20cm/8in in diameter.
Scrunch the sides inwards, until you have a rimmed container, about 12cm/5in in diameter.
Place the tea-smoking mixture ingredients in the container and place it in the bottom of the wok.
Place over a high heat and once the tea starts smoking, place the chicken on the rack on top.
Cover with a tight-fitting lid and leave the heat on for 12-15 minutes. NB Tea-smoking generates a lot of smoke. Be sure that you open the windows and get as much ventilation as you can.
Remove the wok from the heat but do not lift the lid. Allow the wok to cool and the smoke to slowly dissipate.
For the walnut oil dressing, place all the ingredients, except the sunflower oil and walnut oil, into a bowl and whisk to combine.
Gradually pour in the oils whisking constantly.
For the salad, sprinkle salt over the cucumber sticks and leave for 30 minutes. Drain and rinse the cucumber sticks to remove any excess salt and dry on kitchen towels.
Toss all the ingredients in most of the walnut oil dressing (retain a little for later) and season, to taste, with salt and freshly ground black pepper.
Finely shred the cooked smoked chicken.
Toss the lamb's lettuce with the saved dressing.
To serve, evenly distribute the dressed salad onto the centre of four plates. Share the chicken out amongst the salad piles. Slice the pears and arrange round the plate with the lamb's lettuce and diced tomato.
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