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RECIPE
17 INGREDIENTS10 STEPS35MIN

Sesame Chicken & Cucumber Salad

4.5
2 Ratings
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Totole
The world's largest supplier of a new style of compound flavorings, foremost among which is its chicken bouillon.
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A delicious, low-carb salad with smashed cucumbers and shredded chicken. If we're being honest though, the real star of the show is the simple, refreshing sesame dressing that ties the whole recipe together!

35MIN

Total Time
Totole
The world's largest supplier of a new style of compound flavorings, foremost among which is its chicken bouillon.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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Cucumber Salad
1 Tbsp
1 bunch
Scallions
Cucumber Dressing
4 cloves
2 Tbsp
2 Tbsp
Rice Vinegar
1 Tbsp
Chili Oil
or to taste for more or less spice)
1 Tbsp
Sesame Oil
Poached Chicken
8 1/3 cups
Water , boiled
3
Large  Scallions
2 Tbsp
Shaoxing Cooking Wine
2 Tbsp
Sesame Oil
2 Tbsp
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Nutrition Per Serving
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CALORIES
256
FAT
17.3 g
PROTEIN
12.6 g
CARBS
13.3 g

Directions

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Step 1
Start to prepare your poaching liquid by smashing the Fresh Ginger (1) and Scallion (3) with your palm against the side of a chef’s knife.
Step 2
Add these aromatics along with Shaoxing Cooking Wine (2 tablespoon) and Salt (1 tablespoon) to a large pot of boiling Water (2 liter). Let it infuse for 5 minutes before turning to low.
Step 3
Smash the English Cucumber (2) against the side of a chef’s knife with your palm and cut into chunky pieces. Season with Salt (1 tablespoon) and set aside.
Step 4
Add the Boneless, Skinless Chicken Breast (2) to the poaching liquid and cook on low for 10 minutes, checking and flipping at 5 minutes.
Step 5
Once the Chicken Breast is done cooking, remove from the poaching liquid and set aside to cool. Shred with a fork.
Step 6
To start the salad dressing, mince Garlic (4 clove) and tear the Fresh Cilantro (1 bunch). Thinly chop a bunch of Scallion (1 bunch) and set aside.
Step 7
Mix together Soy Sauce (2 tablespoon), Rice Vinegar (2 tablespoon), Chili Oil (1 tablespoon) and Sesame Oil (1 tablespoon) along with Garlic and Cilantro.
Step 8
Drain off the liquid from the prepared Cucumbers, pour the dressing over them and toss together. Chill in the fridge until serving time.
Step 9
Toss the shredded chicken together with Sesame Oil (2 tablespoon) and the rest of the Salt (1 tablespoon).
Step 10
To assemble, scoop the cucumber salad onto a plate or into a bowl and top it with the marinated chicken. Sprinkle chopped scallion and Sesame Seeds (2 tablespoon) over the top.

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Nutrition Per Serving
Calories
256
% Daily Value*
Fat
17.3 g
22%
Saturated Fat
2.6 g
13%
Trans Fat
0.0 g
--
Cholesterol
24.9 mg
8%
Carbohydrates
13.3 g
5%
Fiber
2.6 g
9%
Sugars
3.6 g
--
Protein
12.6 g
25%
Sodium
5977.7 mg
260%
Vitamin D
--
--
Calcium
167.3 mg
13%
Iron
3.6 mg
20%
Potassium
439.9 mg
9%
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