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.
- 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
- 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.
- Take the chicken out of the refrigerator and rub it with ½ teaspoon of salt. Let this sit at room temperature for 15 minutes.
- 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.
- 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.
- 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.
- When the chicken is cool, shred it into a bowl.
- 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.
- Cover with the dressing and toss gently to coat evenly. Serve at room temperature or chilled.