Best Sesame Scallion Chicken Salad Recipes

SESAME-SCALLION CHICKEN SALAD

Steps:

• Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient-this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8-10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken sit until cool enough to handle, then shred meat into big pieces; set aside.
• Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes.
• Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to rinse and to encourage them to curl up. Shake off as much water as possible and place in a large bowl; set aside.
• Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
• Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, you can pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don't have a small enough whisk, work in with the pestle). Taste and season with salt.
• Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.

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.