Sesame-scallion chicken salad

Delight in the harmonious flavors of sesame-infused chicken and fresh scallions in this vibrant and satisfying salad. Perfect for a light and savory meal.

Ingredients:

• 2 skinless, boneless chicken breasts (1–1½ lb. total)
• 3 Tbsp. kosher salt, plus more
• 3 scallions, thinly sliced on a deep diagonal
• 3 Persian cucumbers
• ½ cup toasted sesame seeds, divided
• 2 Tbsp. fresh lime juice
• 2 Tbsp. tahini
• 1 Tbsp. soy sauce
• 1 tsp. honey
• ¼ tsp. crushed red pepper flakes
• ¼ head of romaine or green or red leaf lettuce or 1 head of Little Gem lettuce
• Big handful of cilantro leaves with tender stems
• ½ lime (for serving)

Instructions:

1. Place chicken, 3 tablespoons of kosher salt, and 5 cups of water in a medium pot. Heat over medium heat until it reaches a bare simmer (make sure the chicken is fully submerged). This process may take some time. Once the liquid starts simmering, reduce the heat to low and continue cooking (the water should no longer be simmering) until the thickest part of the chicken shows clear juices, which will take about 8 to 10 minutes. Move the chicken to a medium bowl, discard the poaching liquid, and allow the chicken to cool before shredding it into large pieces. Set the shredded meat aside.
2. In a small bowl, place the scallions and cover them with very cold water. Let the scallions soak for 10 minutes.
3. After soaking, drain the scallions using a mesh sieve or colander. Rinse them under cold running water, swishing vigorously to encourage them to curl up. Remove excess water as much as possible and transfer the scallions to a large bowl. Set them aside.
4. Cut each cucumber in half crosswise and then each piece lengthwise. Place the quarters with the cut side down and halve them lengthwise again to make a total of 8 pieces per cucumber. Add the cut cucumbers to the bowl with the shredded chicken.
5. Save 1 tablespoon of sesame seeds in a small bowl for later use. Crush the remaining sesame seeds in a mortar and pestle until some turn into powder while keeping some seeds whole. Alternatively, pulse the seeds a few times in a food processor or spice mill. Then, transfer them to a medium bowl. Add lime juice, tahini, soy sauce, honey, and red pepper flakes. Mash the ingredients to form a paste. Incorporate ¼ cup of water and whisk until well combined. Taste the dressing and adjust the seasoning with salt if needed.
6. Add lettuce and cilantro to the bowl with the scallions. Pour half of the dressing over them, toss to coat, and arrange them on a platter. Pour the remaining dressing over the chicken and cucumbers, toss to coat, and place them on top of the greens. Sprinkle the reserved 1 tablespoon of sesame seeds on the salad and squeeze the juice from half a lime over it.

Summary:

• Calories: 1356 kcal
• Fat: 67 g
• Protein: 146 g
• Carbs: 51 g
• Potassium: 3092 mg
• Magnesium: 503 mg