Prep 15 mins
Cook 10 mins
I found this from the net. I haven't tried this recipe yet. This is more like an appetizer.
- 2 chicken breasts
- 2 cucumbers
- 6 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 teaspoon sugar
- 2 tablespoons sesame oil
- 2 teaspoons of minced garlic
- 2 scallions, chopped
- Cook chicken in boiling water, cook over medium heat for 15 minutes.
- Take out, let cool, and shred (or tear by hand).
- Peel cucumbers into strips, skin and all, and put the strips in a large bowl.
- Put chicken shreds on cucumber, mix the sauce and pour on top.
- Sprinkle scallions on top of salad.
Great salad. I loved the asian flavors of the chicken in the sauce against the cool cucumber ribbons. I used boneless, skinless chicken thighs in place of breasts, just because I prefer them better. I garnished with some sesame seeds in addition to the green onions. Makes for a nice light lunch. I may add some ginger next time, but it is good just the way it is. Thanx!
Been cooking a variation of this for many years - variation is no scallions. Also rather than placing the chicken on top of the cucumber the cucumber slices should be overlapped around the outer edge of the plate with the chicken in the middle. The dressing will gravitate to the edges. We use it as a main course especially when trying to eat less fattening food. In fact after the excesses of Christmas we'll have it for lunch tomorrow. Thanks for the reminder.