1 Cook the wild rice according to the packet instructions, drain well and set aside.
2 Mix the vinegars, honey and lemon juice together, season with salt and pepper and stir into the red cabbage. Add the dates and cooked rice and set aside.
3 Heat 2 tbsp oil in a wide skillet and cook the chicken breasts gently for about 4 minutes each side or until cooked through. Remove and discard the skin, cut the meat into chunks and add to the cabbage mixture.
4 Heat the remaining oil in the skillet ad gently cook the zucchini until softened. Stir into the cabbage, check the seasoning and place in serving bowls.
5 Scatter over the sesame seeds and serve.