Description
Tender and moist shredded chicken tossed with crunchy cucumber, and dressed with a savory and nutty dressing.
Ingredients
Units
Scale
For the chicken:
- 1/2 pound boneless, skinless chicken breast
- 2 tablespoons sake
- 2 cups water
For the cucumber:
- 2 Japanese cucumber or 1/2 English cucumber (sliced bite size)
- 1 tablespoon sesame oil
- 1 clove garlic, grated
- 1/2 teaspoon dashi powder or powdered chicken stock
- 1 tablespoon sesame seeds
- salt and pepper, to taste
- Lemon wedges (optional)
Instructions
- Bring water and sake to a boil. Add the chicken breast and boil for 5 minutes. Turn the heat off, cover and let stand for 10 minutes.
- Take the chicken out of the water, lay it on a plate and refrigerate until it cools down to room temperature.
- In a small bowl, mix the garlic, sesame oil and dashi. Set aside.
- Take chicken out of the fridge and shred into thin strips using your fingers.
- In a large bowl add the cucumber, chicken, sesame seeds and garlic sesame mix. Stir well and season with salt and pepper. Serve with lemon wedges.
Notes
This chicken cucumber salad will keep in a storage container, refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 252
- Sugar: 1g
- Sodium: 64mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 4.2g
- Fiber: 0.8g
- Protein: 26.8mg
- Cholesterol: 82.8mg
