Chinese · Lunch
Shredded Chicken and Cucumber Salad (High-Protein)
Poached chicken breast shredded over crisp smashed cucumber, tossed with a garlic-sesame-vinegar dressing and edamame for extra protein and fibre. Finished with scallion, chili oil and toasted sesame seeds, this cold Sichuan-style salad balances savoury, tangy and mildly spicy notes in one bowl.
$5
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
382Calories
54.2gProtein
12.1gFat
13.8gCarbs
6.1gSugar
5.3gFiber
1180mgSodium
146mgChol
2.3gSat Fat
950mgPotassium
85mgCalcium
3.1mgIron
0.4mcgVitamin B12
10.2mgVitamin C
high-fiber
protein-rich
low-carb
low-calorie
gluten-free-adaptable
high-protein
Instructions
1
Prep
Smash the cucumber with the flat side of a knife on a cutting board, tear into bite-sized chunks. Trim and mince the garlic; slice the scallion thinly.
2
Poach
Lower the chicken breast into simmering water over medium heat. Simmer 12 minutes until the thickest part reaches 165F (74C) with no pink when cut.
3
Rest
Remove chicken from the poaching liquid and rest 10 minutes, then shred with two forks into strands.
4
Whisk
In a small bowl, whisk the soy sauce, rice vinegar, sesame oil, chili oil, sugar, salt and minced garlic until the sugar dissolves.
5
Toss
Combine the shredded chicken, cucumber, edamame and dressing in a bowl and toss to coat evenly.
6
Plate
Pile the salad onto a plate, scatter the scallion and toasted sesame seeds over the top and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast
- 22 medium cucumber
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp chili oil
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp sesame seeds
- 2/3 cup100g shelled edamame, cooked
