Sesame chicken salad

Delight in the savory crunch of sesame-coated chicken paired with crisp lettuce, fresh vegetables, and a delicious dressing in this Asian-inspired salad.

Ingredients:

• 4 cups (1 liter) water
• 4 slices of ginger, 1⁄4 in (6mm) thick

• 1 medium onion, sliced

• 3 boneless chicken breasts(1 lb/500g)
• 4-5 mini cucumbers or 1 English cucumber, unpeeled (or 1 Kirby cucumber, peeled and deseeded)
• 2 large tomatoes, cut into eighths
• 6 green onions (scallions), finely chopped
• 1/4 cup (65 ml) sesame oil

• Salt and fresh ground pepper, to taste
• 1/4 cup (65 ml) light soy sauce
• 1 tablespoon lemon juice

• 1 tablespoon rice vinegar
• 2 teaspoons sugar
• 1 teaspoon whole pepper-corns, lightly crushed

Instructions:

1. For the Vinaigrette preparation, combine soy sauce, lemon juice, vinegar, sugar, and peppercorns in a bowl that is safe for use in the microwave. Heat the mixture for one minute and then set it aside.

2. In a medium saucepan, bring water, ginger, and onion to a boil over medium heat. Reduce the heat to a simmer and add the chicken breasts. Allow the chicken to cook for 15 minutes.
3. Once you turn off the heat, let the chicken soak in the hot liquid for 10 minutes. Take out the chicken from the broth, shred it using your hands when it has cooled down, and return it to the bowl of broth. Keep the chicken refrigerated until you are prepared to use it.

4. Gently peel the skin of mini cucumbers or English cucumbers using a paring knife.
5 If you opt for mini cucumbers, cut them into chunks of around 11⁄2 inches (3.75 cm). In the case of an English or Kirby cucumber, slice it in half lengthwise and then into chunks of 11⁄2 inches (3.75 cm).

5. Position a cucumber chunk under the wider part of a kitchen knife. Using your fist, hit the top of the blade once to lightly crush the cucumber. Repeat this process with the remaining pieces.

6. Create a layer with the crushed cucumbers on a large serving platter. Take out the chilled chicken from the broth and place it along the center of the platter. Surround the chicken with the tomato wedges and sprinkle with green onions.

7. Heat sesame oil in a stainless steel ladle or small pot over low heat until bubbles start to form, which usually takes about a minute. Turn off the heat and drizzle the oil evenly over the green onions and chicken. Filter the Vinaigrette and pour it over the chicken and vegetables. Season with salt and pepper according to your taste.

Summary:

• Calories: 1360 kcal
• Fat: 74 g
• Protein: 117 g
• Carbs: 62 g
• Potassium: 3571 mg
• Magnesium: 312 mg