Chinese Shredded Chicken Salad

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READY IN: 1hr 12mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken in a sauté pan and add water to cover.
  • Place over med-high heat and bring to a simmer.
  • Decrease heat to low and simmer, uncovered, until chicken is no longer pink in the center when cut into with a knife, 10-12 minutes.
  • Remove from heat and set aside to cool in the liquid.
  • In a bowl, combine the soy sauce, vinegar, garlic, peanut butter, sugar, and mustard.
  • Whisk to mix well.
  • Slowly whisk in the oils until incorporated.
  • Taste and adjust seasonings.
  • Place the sesame seeds in a frying pan over high heat; toast, shaking the pan, until light brown, about 2 minutes.
  • Immediately remove the pan.
  • Drain the chicken; shred by tearing the meat into long, thin pieces.
  • In a transportable bowl, combine the chicken, cucumber, carrots, green onions, and 1 T of the cilantro.
  • Pour over the dressing and mix well.
  • Taste and adjust the seasonings.
  • Garnish with the sesame seeds and the remaining 1 T cilantro.
  • Cover and keep chilled until ready to serve.
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