Shredded Chicken Salad with Cucumber and Carrot (Easy Asian-Inspired Cold Chicken Dish)

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  COOK TIME

  Prep 15m • Cook 10m

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1. boneless, skinless chicken breast

   6 oz (170 g), about 1 medium breast

2. cucumber

   1 small, peeled and julienned (about 1 cup)

3. carrot

   ½ medium, peeled and julienned (about ½ cup)

4. garlic

   2 cloves, finely minced

5. green onions

   2, thinly sliced (white and green parts)

6. granulated sugar

   1 tsp

   Can’t find it? Try this one.

7. chili crisp (like Lao Gan Ma brand)

   1 tbsp

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8. chili garlic sauce (like Huy Fong)

   1 tsp

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9. low-sodium soy sauce

   1 tbsp

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10. rice vinegar

    1 tbsp

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11. roasted unsalted peanuts

    2 tbsp

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12. dry white wine or rice cooking wine

    1 tsp

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13. kosher salt

    ¼ tsp

14. toasted white sesame seeds

    1 tsp

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1. Step 1: Step 1

   Place chicken breast in a small saucepan. Add enough cold water to cover by 1 inch, plus a little green onion and ginger (optional), wine, and ⅛ tsp salt. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook 6 minutes. Turn off heat, keep covered, and let sit 5 minutes. Remove chicken, rinse under cool water, then pat dry.

   

2. Step 2: Step 2

   Using two forks or your fingers, pull the cooled chicken into thin, even shreds. You’ll get about 1¼ cups. Set aside.

   

3. Step 3: Step 3

   While the chicken cools, julienne the cucumber and carrot into matchstick‑size pieces, mince the garlic, and finely chop the green onions. No need to salt or drain — they’ll stay crisp.

   

4. Step 4: Step 4

   In a medium bowl, whisk together soy sauce, rice vinegar, sugar, chili crisp, chili garlic sauce, and remaining ⅛ tsp salt until sugar dissolves.

   

5. Step 5: Step 5

   Combine shredded chicken, cucumber, carrot, garlic, and green onions in a bowl. Add the dressing and gently toss with tongs or clean hands until evenly coated.

   

6. Step 6: Step 6

   Transfer to plates or bowls. Top with roasted peanuts and toasted sesame seeds. Serve right away, or chill up to 2 hours before serving.

   

1. For tender, juicy chicken.Do not boil vigorously. The key is to simmer gently, then let rest covered—this keeps the chicken from drying out.

2. Keep veggies crisp. Do not salt or drain the cucumber and carrot. Cut them right before mixing for the best crunch.

3. Make the dressing more flavorful. Whisk until the sugar is completely dissolved. For extra aroma, add a few drops of sesame oil.

4. Best texture and presentation. Sprinkle roasted peanuts and sesame seeds on top right before serving. This keeps them crunchy.

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