Not-Chinese Chicken Salad
This crunchy and light salad is addictive af.
Photo by Heami Lee
Prep: 15 minutes
Total: 40 minutes
2 medium boneless skinless chicken breasts (about 3/4 pound|350 grams)
kosher salt and freshly ground black pepper, to taste
1/4 head green cabbage, thinly sliced (about 1/2 pound|225 grams)
6 tablespoons rice wine vinegar
3 tablespoons sesame oil
1/2 cup|50 grams sliced almonds
3 small Persian cucumbers, halved lengthwise and thinly sliced
3/4 cup fresh cilantro, tender stems and leaves
1 tablespoon toasted black sesame seeds
1 tablespoon toasted white sesame seeds
3 scallions, thinly sliced
crispy noodles, to serve
1. Season the chicken with salt and place in a medium saucepan. Cover with water and season generously with kosher salt. Bring to a simmer and cook until the chicken is very tender, about 40 minutes. Drain, discarding the water, and place the chicken in a large bowl to cool. When the chicken is cool enough to handle, shred it (using either your fingers or 2 forks). Set the chicken aside.
2. Meanwhile, heat a small skillet over medium heat. Add the almonds and cook until lightly browned and toasted, about 5 minutes. Set aside to cool.
3. Whisk the vinegar and sesame oil in a large bowl. Season with salt and pepper, then add reserved shredded chicken, the toasted almonds, the cabbage, cucumbers, cilantro, sesame seeds, and scallions and toss to coat. Season with more salt and pepper, if necessary, and serve topped with the crispy noodles.