Go Back
Print Recipe
5 from 1 vote

Poached Sesame Chicken Salad

Prep Time18 minutes
Cook Time12 minutes
Total Time30 minutes
Course: light dinner, lunch, Salad
Cuisine: Asian, asian fusion
Keyword: boneless chicken breast, carrots, cashews, cilantro, cucumbers, fresh ginger, garlic, gluten free, gluten free soy sauce, honey, red cabbage, red onion, rice vinegar, romaine hearts, scallions, sesame seeds, tahini
Servings: 2 people
Author: GFchow @ gfchow.com

Ingredients

Poached Chicken

  • 2–3 chicken breasts, shredded
  • 3 thick slices 1/4” fresh ginger, peeled or unpeeled
  • 2 scallions, tops trimmed and then cut into thirds, keeping the roots intact
  • 2 teaspoons kosher salt, or two big pinches

Sesame Dressing

  • 3 tablespoons tahini I use Soom brand
  • 3 tablespoons gluten free soy sauce I use San-J
  • 2 tablespoons rice vinegar
  • 1 tablespoons honey
  • 1 clove garlic, minced or pressed
  • 1 teaspoon fresh ginger, minced or 1 cube frozen Trader Joe’s ginger

Salad

  • 1 Persian cucumber top and bottom trimmed, halved vertically, seeds removed with a spoon, julienned lengthwise (cut into short, thin strips)
  • 2 cups red cabbage, approximately 1/4 of a medium-sized cabbage, julienned
  • 2 cups romaine lettuce or napa cabbage, julienned
  • 1 small carrot, julienned or shaved with a peeler
  • 1/4 cup red onion (white onion can also be used) sliced thin, optional
  • 2 tablespoons cilantro, rough chopped, basil and/or mint or a combo of all of them can be ussed
  • 1/3 cup cashews, toasted and rough chopped (almonds, hazelnuts, peanuts and/or macadamia nuts would be good alternatives)
  • 2 teaspoons sesame seeds white or black, toasted, as garnish
  • chili crunch oil optional, see NOTES section below

Instructions

Poaching the Chicken

  • Bring a larage pot of water to a boil (enough to cover the chicken) with scallions, ginger, and salt. Add the chicken breasts and reduce heat to a simmer for 10–12 mins (smaller breasts cook closer to 10 mins and larger breasts for 12 mins). Transfer chicken immediately to an ice bath (a bowl of cold water with ice) to stop the chicken from cooking more. After 10 minutes, remove the chicken from the ice bath and pat dry. Then using your hands, shred the chicken and place into a bowl or on a. plate. Set aside.

Making the Dressing

  • While chicken is simmering make the dressing. Mix together 3 tablespoons tahini, 3 tablespoons gluten free soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, minced clove of garlic, and 1 teaspoon of ginger in a medium sized bowl. Combine with a whisk until smooth. Taste and adjust seasoning as desired.

Salad Assembly

  • In a large bowl combine the salad ingredients... cucumber, red cabbage, romaine lettuce, carrot, red onion, and cilantro. Next, mix in chicken. Once combined, transfer the chicken salad to a serving platter or bowl and top with dressing, cashews,
and sesame seeds.

Notes

I always like a bit of spice. If you’re like me, drizzle some chili crunch oil on top of your salad.
Mandarin oranges or fresh orange sections would also be delicious.
Short on time, buy a bag or two of shredded mixed-color cabbage.