SESAME-SCALLION CHICKEN SALAD
Steps:
- Bring chicken, 3 tbsp salt and 5 cups water to bare simmer in medium pot. Chicken should be submerged. Takes a while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering anymore. Juices should run clear when thickets part of chicken is pierced -- around 8-10 minutes. Transfer chicken to medium bowl, discard poaching liquid. Let chicken cook and then shred.
- Meanwhile, place scallions in small bowl and pour very cold water to cover. Let soak 10 min.
- Drain scallions in meshed sieve or colandar, rinse under cold running water, swishing vigorously to rinse and encourage to curl up. Shake off water and place in large bowl.
- Slice cucumbers in half crosswise, then each piece in half lengthwise. Place quarters cut-side down and slice in half lengthwise again to create 8 pieces total/cucumber. Add to bowl with chicken.
- Set 1 tbsp sesame seeds in a small bowl for serving. Crush remaining seeds in mortar until some of seeds have turned into powder, but lots of whole seeds left. Add lime juice, tahini, soy sauce, honey and red pepper flakes and mash to create a paste. Add 1/4 cup water and whisk to combine. Taste and season with salt.
- Add lettuce and cilantro to bowl with scallions. Pour 1/2 of dressing over and toss to coat. Arrange on platter. Pour remaining dressing over chicken and cucumbers. Toss to coat and arrange over salad. Top with reserved 1 tbsp sesame seeds and squeeze juice from lime half over.
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