Sesame Ginger Chicken Salad

Ingredients

• 2 medium (about 12 oz) boneless skinless chicken breasts
• 1 medium English cucumber
• 1 cup shredded carrots
• 4 medium red radishes
• 2 cups green cabbage, thinly sliced
• ¼ cup fresh cilantro leaves
• 2 tablespoons sesame seeds
• 2 whole scallions
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, grated
• 1 clove garlic cloves, minced
• ½ tablespoon honey
• 1 tablespoon lime juice

Instructions

1. 1

   Fill a 3-quart saucepan with water and bring it to a rolling boil over high heat. Gently place the 2 medium chicken breasts into the water — they should be fully submerged. Once the water returns to a boil, reduce the heat to medium and poach uncovered for 12-15 minutes, until the internal temperature reaches 165°F when you insert an instant-read thermometer into the thickest part of the largest breast.

2. 2

   Using tongs, transfer the cooked chicken to a cutting board and let it rest for 3 minutes — this lets the juices redistribute so the meat stays moist. Once cool enough to handle, use two forks to shred the chicken into bite-sized pieces, or cut it into thin strips. Set aside.

3. 3

   While the chicken cooks, prepare the vegetables. Trim the ends off 1 medium English cucumber, then slice it lengthwise and use a spoon to scoop out the watery seed center — this prevents a soggy salad. Slice the cucumber halves on a diagonal into 1/4-inch half-moons and place in a large mixing bowl.

4. 4

   Add 1 cup of pre-shredded carrots to the bowl, then slice 4 medium red radishes paper-thin using a mandoline or the side of a box grater. Add the radishes to the bowl, along with the 2 cups of thinly sliced green cabbage. Toss gently to combine.

5. 5

   Make the dressing: In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of fresh grated ginger (use a microplane for fine texture), 1 minced garlic clove, 0.5 tablespoon of honey, and 1 tablespoon of lime juice. Taste and adjust the balance — if it's too salty, add more lime juice; if it's too tart, whisk in a touch more honey.

6. 6

   Add the shredded chicken and 0.25 cup of fresh cilantro leaves to the vegetable mixture. Pour the dressing over the salad and toss everything together gently but thoroughly, making sure every component is coated — this should take about 30 seconds of tossing.

7. 7

   Divide the salad between two bowls or plates. Thinly slice the 2 scallions on a diagonal and scatter them over the top along with 2 tablespoons of sesame seeds. Serve immediately, or cover and refrigerate for up to 2 hours — the salad actually tastes better if the flavors have time to meld, but the vegetables will soften slightly, so eat within a few hours of dressing.

Tools you’ll need

• 3-quart saucepan
• instant-read thermometer
• tongs
• cutting board
• mandoline or box grater
• microplane
• small mixing bowl
• large mixing bowl
• whisk

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