Chinese · Lunch
Shredded Chicken and Cucumber Salad (Low-Calorie)
Poached chicken breast is shredded and tossed with julienned cucumber in a light dressing of rice vinegar, soy sauce, sesame oil and chili flakes. Garlic and scallion sharpen the sauce. Served chilled as a crunchy, cooling salad with minimal added fat.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
253Calories
36.9gProtein
7.9gFat
9.8gCarbs
6.9gSugar
1.7gFiber
1029mgSodium
132mgChol
1.9gSat Fat
820mgPotassium
55mgCalcium
1.6mgIron
0.4mcgVitamin B12
9mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Julienne the cucumber into thin matchsticks, mince the garlic, thinly slice the scallion, and set aside separately.
2
Poach
Bring 1 cup water to a boil, add chicken breast, reduce to a gentle simmer, cover, and poach 10–12 minutes until it reaches 165°F.
3
Rest
Remove chicken to a plate and cool 10 minutes, then pull apart into thin shreds using two forks or fingers.
4
Toss
Whisk rice vinegar, sesame oil, soy sauce, sugar, chili flakes, and salt together. Combine shredded chicken, cucumber, garlic, and scallion in a bowl, pour dressing over, toss, chill 5 minutes, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 22 medium cucumber (about 200g)
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 3 tsp3 tsp soy sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp chili flakes
- 1/2 tsp1/2 tsp salt
- 2 cup480ml water
