Chicken Salad with Creamy Sesame Dressing
Even though it has been raining daily, the days are getting hotter, so I have been making simple salads and cold dishes these days. This chicken salad with creamy sesame dressing is refreshing and just right as a light lunch to beat the heat.
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I used a boneless & skinless chicken breast. As it is uneven in thickness, I made deep slits on the thicker parts without cutting all the way through. Then I placed the chicken on a few slices of ginger, drizzle a spoon of sake and sprinkle some salt over the chicken.
As I love a light-weight creamy sauce, I am using Japanese sesame sauce (goma dare だれごま) as the base and not on its own. The goma sauce was combined with low-sodium soy sauce, apple cider vinegar, sesame oil and a few spoons of steamed chicken liquid.
This is my sesame salad dressing. It has a full-bodied taste but a less creamy texture than usual.
I shredded the chicken when it is cooled.
While the chicken was steaming, I sliced some Japanese cucumber and cut the cherry tomatoes.
Assemble the salad.
Pour the salad dressing and toss to coat evenly.
I ate this as a light lunch. It can also be served as an appetizer or side dish.