Shoko's Sesame Chicken Salad
Easy · 15 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 4 c water
- 4 slices ginger, 1/4" thick
- 1 medium onion, sliced
- 3 boneless chicken breasts
- 4 to 5 mini cucumbers or 1 English cucumber, unpeeled
- 2 large tomatoes, cut into eighths
- 6 green onions, finely chopped
- Salt and pepper to taste
- 1/4 c light soy sauce
- 1 Tbsp lemon juice
- 1 Tbsp rice vinegar
- 2 tsp sugar
- 1 tsp whole peppercorns, lightly crushed
Instructions
- To make vinaigrette, mix ingredients in microwave safe bowl. Heat for one minute and set aside.
- Bring water, ginger and onion to boil in medium saucepan over medium heat. Lower heat to simmer and add chicken breasts. Cook for 15 minutes.
- Turn off heat and let chicken set in hot liquid for 10 minutes. Remove chicken from stock and when cooled enough, shred with hands. Place back in stock and refrigerate.
- Lightly scrape the skin of the mini or English cucumber with paring knife. Cut into 1 1/2" slices.
- Crush slices with broad part of knife.
- Arrange cucumbers, chicken and tomatoes on platter. Top with green onions.
- Heat sesame oil over low heat approximately one minute. Turn off heat and pour over platter.
- Strain vinaigrette and drizzle over chicken and veggies.
- Salt and pepper to taste.
Tags: pepperplate-import