Spicy Mayo Sesame Chicken Salad
This Spicy Mayo Sesame Chicken Salad is protein-packed and refreshing. It features lean shredded chicken and crisp cucumbers tossed in a savory, garlic-infused Kewpie dressing.
Equipment
- mixing bowl
- whisk or fork
- knife and cutting board
- measuring cups and spoons
Ingredients
- 500g chicken breast
- 2 large cucumbers sliced into rounds, then quartered into small triangles
- 1 small red onion diced
- 2 stalks green onions thinly sliced, optional
- 1 tsp chili flakes adjust to taste
Sesame Mayo Dressing
- 4 tbsp Kewpie mayonnaise
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1/2 tsp minced garlic or garlic powder
- salt and pepper to taste
Instructions
- Poach the chicken breast in a small pot of water. Bring it to a gentle simmer, then lower the heat and cover. Cook for 10 minutes. Let the chicken rest for 5 minutes, then use two forks to shred it into bite-sized pieces.
- Prepare the vegetables while the chicken cooks. Slice the cucumbers into rounds and then into triangles. Dice the red onion and thinly slice the green onions. If the red onion is too sharp, soak it in ice water for a few minutes first.
- Whisk the Kewpie mayo, sesame oil, oyster sauce, rice vinegar, chili flakes, salt, and pepper in a small bowl. Stir in the minced garlic or garlic powder until the dressing is smooth.
- Combine the shredded chicken, cucumbers, and onions in a large bowl. Pour the dressing over the top and toss until everything is evenly coated.
- Pop the bowl into the fridge for at least 30 minutes. Chilling the salad helps all the flavors soak in and makes the cucumbers extra crisp.
- Sprinkle with more chili flakes and green onions before serving.