Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) boneless, skinless chicken breasts
- 1 tsp kosher salt (for poaching water) + 1/2 tsp kosher salt (for cucumbers)
- 1/2 tsp black pepper
- 2 medium English cucumbers (about 1 lb / 450 g), thinly sliced
- 1 cup (110 g) shredded carrots
- 4 scallions, thinly sliced
- 1/2 cup (15 g) chopped cilantro
- 3 tbsp unseasoned rice vinegar
- 2 tbsp toasted sesame oil
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp honey
- 1 tbsp fresh lime juice
- 1 clove garlic, finely grated
- 1 tsp freshly grated ginger
- 1/2 tsp crushed red pepper flakes (optional)
- 1/3 cup (50 g) roasted salted peanuts, crushed
Do This
- 1. Poach chicken at a gentle simmer until 165°F (74°C), then cool and shred.
- 2. Salt cucumbers for 10 minutes; drain and pat dry.
- 3. Whisk dressing: rice vinegar, sesame oil, soy sauce, honey, lime, garlic, ginger, pepper flakes.
- 4. Toss shredded chicken with cucumbers, carrots, scallions, and cilantro.
- 5. Pour dressing over and toss thoroughly.
- 6. Chill 30 minutes for best flavor.
- 7. Top with crushed peanuts right before serving.
Why You’ll Love This Recipe
- Bright, crunchy, and refreshing, with a savory-sweet sesame dressing.
- Great make-ahead lunch: it tastes even better after chilling.
- Uses simple grocery-store ingredients but feels special and restaurant-y.
- Flexible: easy to swap in rotisserie chicken or add extra veggies.
Grocery List
- Produce: English cucumbers, carrots, scallions, cilantro, lime, garlic, fresh ginger
- Dairy: None
- Pantry: Unseasoned rice vinegar, toasted sesame oil, soy sauce, honey, kosher salt, black pepper, crushed red pepper flakes (optional), roasted salted peanuts
Full Ingredients
Chicken
- 1 lb (454 g) boneless, skinless chicken breasts (about 2 medium)
- 4 cups (946 ml) water
- 1 tsp kosher salt (for poaching water)
- 1/2 tsp black pepper
Vegetables & Herbs
- 2 medium English cucumbers (about 1 lb / 450 g), thinly sliced into half-moons
- 1/2 tsp kosher salt (for salting cucumbers)
- 1 cup (110 g) shredded carrots
- 4 scallions, thinly sliced (white and green parts)
- 1/2 cup (15 g) chopped cilantro (tender stems are fine)
Sesame-Rice-Vinegar Dressing
- 3 tbsp (45 ml) unseasoned rice vinegar
- 2 tbsp (30 ml) toasted sesame oil
- 1 1/2 tbsp (22 ml) soy sauce
- 1 1/2 tbsp (32 g) honey
- 1 tbsp (15 ml) fresh lime juice
- 1 clove garlic, finely grated (about 1 tsp)
- 1 tsp freshly grated ginger
- 1/2 tsp crushed red pepper flakes (optional)
To Finish
- 1/3 cup (50 g) roasted salted peanuts, lightly crushed
Step-by-Step Instructions
Step 1: Poach the chicken gently
In a medium saucepan, combine 4 cups (946 ml) water, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the 1 lb (454 g) chicken breasts.
Set the pan over medium heat and bring it to a gentle simmer (look for small bubbles around the edges, not a rolling boil). Once simmering, reduce heat to low, cover, and cook for 14–18 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
Transfer chicken to a plate to cool for 10–15 minutes. (Cooling slightly makes it easier to shred and keeps the salad from getting watery.)
Step 2: Salt the cucumbers for extra crunch
Place the sliced cucumbers in a colander set over a bowl or in the sink. Sprinkle with 1/2 tsp kosher salt and toss well.
Let sit for 10 minutes to draw off excess moisture. Then gently squeeze or press the cucumbers to release more liquid, and pat them dry with paper towels. This step helps the salad stay crisp and prevents the dressing from getting diluted.
Step 3: Mix the sesame-rice-vinegar dressing
In a small bowl or measuring cup, whisk together:
3 tbsp rice vinegar, 2 tbsp toasted sesame oil, 1 1/2 tbsp soy sauce, 1 1/2 tbsp honey, 1 tbsp lime juice, grated garlic, grated ginger, and 1/2 tsp red pepper flakes (if using).
Whisk until the honey is fully dissolved and the dressing looks glossy and slightly thickened.
Step 4: Shred the chicken
Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks, or pull it apart with clean hands. Aim for thin shreds so the dressing coats everything evenly.
Step 5: Toss the salad
In a large mixing bowl, combine the shredded chicken, salted and dried cucumbers, shredded carrots, sliced scallions, and chopped cilantro.
Pour the dressing over the top and toss thoroughly for 30–45 seconds, scraping the bottom of the bowl so the dressing is evenly distributed.
Step 6: Chill for the best flavor
Cover and refrigerate the salad for 30 minutes. Chilling helps the chicken absorb the dressing and lets the garlic-ginger-sesame flavors mellow and blend.
Step 7: Finish with peanuts and serve
Right before serving, sprinkle with 1/3 cup (50 g) crushed roasted salted peanuts for crunch.
Serve chilled as-is, or pile it into bowls and enjoy alongside steamed rice, tucked into lettuce cups, or with extra cucumbers on the side.
Pro Tips
- Don’t boil the chicken. A gentle simmer keeps it tender. A hard boil can make it dry and stringy.
- Salt-and-drain the cucumbers. It’s a small step that makes a big difference in crunch and prevents a watery salad.
- Shred while slightly warm. The chicken pulls apart more easily and absorbs dressing better as it cools.
- Add peanuts at the end. They stay crisp and don’t soften in the fridge.
- Taste after chilling. Cold foods can mute flavors; add a tiny pinch of salt or a squeeze of lime if it needs a boost.
Variations
- Rotisserie chicken shortcut: Replace poached chicken with 3 cups (about 12 oz / 340 g) shredded rotisserie chicken. Skip Step 1 and go straight to the cucumbers and dressing.
- Make it heartier: Add 2 cups (140 g) shredded Napa cabbage or 1 red bell pepper (thinly sliced) for extra crunch and color.
- Different crunch: Swap peanuts for 1/3 cup (40 g) toasted sliced almonds or 2 tbsp toasted sesame seeds.
Storage & Make-Ahead
Store the salad in an airtight container in the refrigerator for up to 3 days. For the best texture, store the crushed peanuts separately and sprinkle them on just before serving.
Make-ahead tip: You can poach and shred the chicken up to 2 days in advance and mix the dressing up to 5 days in advance. Assemble the salad the day you plan to serve it (or at least add the cucumbers closer to serving time for maximum crunch).
Nutrition (per serving)
Approximate, per 1/4 recipe: 340 calories, 31 g protein, 18 g fat, 16 g carbohydrates, 3 g fiber, 11 g sugar, 820 mg sodium.
