Japanese•healthy
Sesame Chicken and Cucumber Salad
Tender and moist shredded chicken tossed with crunchy cucumber, and dressed with a savory and nutty dressing.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 pound boneless, skinless chicken breast
- 2 tablespoons sake
- 2 cups water
- 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
- 1
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.
- 2
Take the chicken out of the water, lay it on a plate and refrigerate until it cools down to room temperature.
- 3
In a small bowl, mix the garlic, sesame oil and dashi. Set aside.
- 4
Take chicken out of the fridge and shred into thin strips using your fingers.
- 5
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.