Cold Cucumber Sesame Chicken Salad

cucumber sesame chicken salad



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)
  • soy sauce
  • lemon juice


  1. Bring water and sake to a boil. Add chicken breast and boil for 5 minutes. Turn the heat off, cover and let stand for 10 minutes.
  2. Take chicken out, rest on a plate and refrigerate until it cools down to room temperature.
  3. In a small bowl, mix garlic, sesame oil and dashi.
  4. Take chicken out of the fridge and shred into thin strips using your fingers.
  5. In a large bowl add cucumber, chicken, sesame seeds and garlic sesame mix. Stir well and season with salt and pepper.
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