Cold Sesame Chicken Salad
Poached chicken breast is shredded and tossed with a rich, nutty sesame-peanut dressing, cucumber matchsticks, and scallions for a refreshing and satisfying salad.
Ingredients
- 1 lb boneless, skinless chicken breasts (poached or rotisserie), shredded
- 1/4 cup tahini (or smooth natural peanut butter)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 2 tsp chili oil (or chili crisp)
- 2 tsp granulated sugar
- 2 cloves garlic cloves, minced
- 2 tbsp warm water
- 1 English cucumber, julienned
- 4 scallions, thinly sliced
- 2 tsp toasted sesame seeds
Instructions
-
1
In a large bowl, whisk together 1/4 cup tahini (or smooth natural peanut butter), 2 tbsp soy sauce, 2 tbsp rice vinegar, 2 tsp toasted sesame oil, 2 tsp chili oil (or chili crisp), 2 tsp granulated sugar, and 2 cloves minced garlic cloves. Whisk in 2 tbsp warm water a little at a time until the dressing is smooth and pourable.
-
2
Add 1 lb shredded boneless, skinless chicken breasts (poached or rotisserie) and 1 julienned English cucumber to the bowl. Toss to coat everything evenly with the dressing.
-
3
Taste and adjust seasoning with additional soy sauce, vinegar, or chili oil as desired.
-
4
Transfer to a serving plate and top with 4 thinly sliced scallions and 2 tsp toasted sesame seeds. Serve cold or at room temperature.