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.

See Also:

• Wafu Japanese Salad Dressing Recipe
• Rotisserie Chicken Salad Recipe

STEP-BY-STEP PHOTOS

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.

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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.

Check out the step-by-step photos on the previous page.

Serves: 4

Prep Time: 12 mins

Cook Time: 10 mins

Ingredients:

• 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)

Directions:

1. 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.
2. 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.
3. Shred the chicken when it is cooled. Run the steaming juices through a fine sieve and set aside.
4. Prepare salad dressing by whisking (A) until smooth and well-combined. Set aside.
5. 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.
6. To serve, drizzle the salad dressing over the salad. Toss to coat well. Garnish with spring onions & sesame seeds.

Cooking Note(s):

1. 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.
2. Instead of 1 big salad, you can also divide the salad and dressing into two serving bowls.

Ingredients Used: apple cider vinegar • cherry tomato • chicken • chicken stock • japanese cucumber • Japanese sesame sauce • sesame oil • sesame seed • soy sauce (low sodium) • spring onion