Shredded Chicken and Sesame Salad

Shredded Chicken and Sesame Salad

This lettuce-free salad is full of flavor and nutrients. Food blogger Marc Matsumoto tells you why he's not a fan of lettuce in a full post on the Fresh Tastes blog.

Yield: 2 servings

Course: ,
Occasion: ,
Theme:

Ingredients

  • 1 tablespoon shaoxing wine (optional)
  • ½ teaspoon salt
  • 1 large chicken breast (360 grams / 12.7 ounces)
  • 2 Japanese or Lebanese cucumbers (200 grams / 7 ounces)
  • ½ teaspoon salt
  • 2 small tomatoes (200 grams / 7 ounces), cut into 8 wedges
  • 2 scallions, finely chopped
  • small handful of cilantro, leaves plucked from stems
  • 3 tablespoons toasted sesame seeds
  • 2 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoon raw sugar
  • 2 teaspoons sesame oil
  • ¼ teaspoon salt

Directions

  1. Add 1” of water in the bottom of a steamer along with the shaoxing wine, insert the steamer rack, cover and bring up the water up to a boil.
  2. Take the chicken out of the refrigerator and rub it with ½ teaspoon of salt. Let this sit at room temperature for 15 minutes.
  3. Place the chicken breast on your steamer rack, cover and turn down the heat so there’s still steam escaping from under the lid, but it’s not at a full boil. Steam until the chicken registers 160 degrees F on an instant read thermometer at its thickest part (about 12-17 minutes). Remove the chicken from the steamer and wrap it in foil, allowing it to cool completely.
  4. Cut the ends off the cucumber, quarter and cut into 2-inch long sticks. Place them in a bowl and rub them with ½ teaspoon of salt. Let them sit while the chicken cooks and cools.
  5. To make the dressing, grind the sesame seeds with a mortar and pestle or in a clean spice grinder. Add the ground sesame seeds to a bowl with the rice vinegar, soy sauce, sesame oil, sugar and salt.
  6. When the chicken is cool, shred it into a bowl.
  7. Squeeze the cucumber to get rid of the extra liquid and then add them to the bowl with the chicken along with the tomatoes, scallions, and cilantro.
  8. Cover with the dressing and toss gently to coat evenly. Serve at room temperature or chilled.
Presented by: