Description
A fresh and satisfying Sesame Chicken & Cucumber Salad Bowl with tender shredded chicken, cool crunchy cucumbers, a nutty sesame garlic dressing, and a bright hint of lemon. Light, high in protein, and ready in about twenty minutes.
Ingredients
For the chicken
1/2 pound boneless skinless chicken breast
2 cups water
1 tablespoon apple cider vinegar or white vinegar
For the cucumber and dressing
2 Japanese cucumbers or 1/2 English cucumber sliced bite size
1 tablespoon sesame oil
1 clove garlic grated
1/2 teaspoon powdered chicken stock
1 tablespoon toasted sesame seeds
Salt to taste
Black pepper to taste
Lemon wedges for serving
Optional add ins
A few drops hot sauce such as Texas Pete Original Hot Sauce or Crystal Hot Sauce or Sriraja Panich Hot Sauce
1 teaspoon soy sauce mixed with a pinch of tamarind if you want a deeper savory note
Chopped roasted peanuts or cashews for crunch
Instructions
1. Bring the water and vinegar to a boil in a medium saucepan. Add the chicken breast and boil for five minutes.
2. Turn off the heat. Cover the pan and let the chicken rest in the hot water for ten minutes so it finishes gently and stays juicy.
3. Transfer the chicken to a plate. Let it cool to room temperature, then chill briefly until just cool to the touch for easier shredding.
4. In a small bowl combine the sesame oil, grated garlic, and powdered chicken stock. Stir until the powder dissolves and the dressing smells nutty and savory.
5. Shred the cooled chicken into thin strips using your fingers.
6. Add the sliced cucumbers to a large mixing bowl. Add the shredded chicken and the sesame garlic dressing. Sprinkle in the toasted sesame seeds.
7. Toss gently until the chicken and cucumbers are evenly coated. Season with salt and black pepper to taste. Add a squeeze of lemon for brightness.
8. Serve immediately with extra lemon wedges. Add a few drops of your preferred hot sauce if you like a mild kick.
Notes
Make ahead and storage
Refrigerate in an airtight container for up to three days. Do not freeze since cucumbers lose their crisp texture after thawing. Refresh leftovers with a few drops of sesame oil or lemon juice before serving.
Variations and serving ideas
Serve as is for a light bowl. Add steamed jasmine rice or brown rice for a heartier meal. For more color and crunch fold in shredded carrots or thin strips of red bell pepper. For extra protein add shelled edamame. For extra creaminess add a few avocado slices.
Ingredient tips
Toast sesame seeds in a dry pan over low heat for one to two minutes until golden and fragrant. Cooling the chicken before shredding helps it hold together and take on the dressing without getting mushy. Balance acidity with a tiny pinch of sugar or a drizzle of honey if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course
- Method: Boiled, Tossed
- Cuisine: Asian Inspired