Thursday, May 30, 2013

Chicken and Sesame Salad

(based on a recipe from

You can use either whole (or more likely split) chicken breasts with the skin and bones, or boneless skinless chicken breasts. Figure you'll need twice as much if you get it with the skin and bones, or half as much if you get it without. See my earlier post comparing the two. 

2 cucumbers
2 carrots
1/2 head lettuce, shredded
2 whole cooked chicken breasts* (about 2 pounds total)
2 T sugar
1/4 c soy sauce
2 T canola oil
2 T sesame oil
1/4 c white vinegar
1/4 c sesame seeds

Shred the cooked chicken breasts. You want it to end up in very thin shreds, almost like short strands of spaghetti. Peel and seed the cucumber and cut it into long, thin pieces. Peel the carrots and cut them the same way. Ideally, the chicken, cucumber, and carrots should all be about the same size. Put the cucumbers, carrots, lettuce and chicken in a large bowl. Combine the sugar, soy sauce, canola oil, sesame oil, vinegar and sesame seeds in a small jar with a tightly fitting lid. Shake well, then pour the dressing over the chicken and vegetables and toss well. 

*about 2 cups of cooked, shredded chicken

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