Chicken Salad with Creamy Sesame Dressing
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Chicken Salad with Creamy Sesame Dressing Recipe
You can replace the steamed chicken with shredded supermarket rotisserie chicken breast as a short cut & time-saver.
- 1 boneless & skinless chicken breast
- 4 slices ginger
- 1 tbsp Japanese sake
- tiny pinch of salt
- 1 Japanese cucumber thinly shredded
- 8 cherry tomatoes halved
- 2 tbsp chopped spring onions
- 1 tbsp toasted sesame seeds
(A) Creamy Sesame Sauce
- 3 tbsp Japanese sesame sauce (goma dare ごまだれ)
- 1 tbsp low-sodium soy sauce
- 3/4 tbsp apple cider vinegar
- 2 tbsp chicken steaming liquid (or chicken stock)
- 2 tbsp sesame oil (or extra-virgin olive oil)
- Prepare chicken breast by making a few deep slits without cutting all the way through at the thicker parts of the chicken. This helps the chicken to cook evenly.
- Steam the chicken. Place the chicken breast on top of ginger slices on a steaming plate. Drizzle 1 tbsp sake and sprinkle salt over the chicken. Steam for about 8 mins.
- Shred the chicken when it is cooled. Run the steaming juices through a fine sieve and set aside.
- Prepare salad dressing by whisking (A) until smooth and well-combined. Set aside.
- Assemble the salad. In a large salad bowl, add shredded chicken, cucumber and cherry tomato. You can keep the salad, cling wrapped & chilled in the fridge, until ready to serve.
- To serve, drizzle the salad dressing over the salad. Toss to coat well. Garnish with spring onions & sesame seeds.
- The chicken steaming liquid is rich and delicious. Since only a few spoons are used for the salad sauce, the leftover liquid can be used for stir-fries or you can also drink it on its own.
- Instead of 1 big salad, you can also divide the salad and dressing into two serving bowls.