Shredded Chicken Salad Recipe with Cucumber, Carrot, Daikon, Sesame and Chilli Oil

5 from 2 votes

Shredded Chicken Salad Recipe with Cucumber, Carrot, Daikon, Sesame and Chilli Oil

Our shredded chicken salad recipe with cucumber, carrot, daikon, and sesame chilli oil makes a deliciously light yet filling salad that’s perfect for a casual lunch or dinner. Created to use up the leftovers of a Southeast Asian slaw of carrot and daikon, we added shredded poached chicken, crunchy diced cucumbers, a dressing of sesame oil, soy sauce and chilli oil, and a sprinkle of sesame seeds and fresh coriander.

Prep Time15

Cook Time10

Course: Salad

Cuisine: Asian, Southeast Asian

Servings:

Calories: 806kcal

Author: Lara Dunston

Ingredients

150 g chicken breasts poached and shredded
1 knob ginger peeled and smashed with a pestle
2 lemongrass stalks peeled, chopped into thirds and pounded with a pestle
2 tbsp Chinese sesame paste
1 tsp salt
1 tsp caster sugar
2 tbsp light soy sauce
2 tbsp Chinkiang vinegar
2 tbsp sesame oil
½ tsp ground roasted Sichuan peppercorns
4 tbsp Sichuan chilli oil and 2 tbsp sediment from jar
2 tbsp Thai chilli oil
2 tbsp black and white sesame seeds
1 medium-sized daikon peeled and grated
1 medium-sized carrot peeled and grated
2 medium-sized cucumbers sliced into rounds then quarters
1 handful coriander sprigs

Metric - US Customary

Instructions

Poach the chicken breasts: place the chicken breasts in a pot large enough so they’re sitting on the bottom of the pot; pour in just enough water to cover the chicken pieces; add the knob of peeled, pounded ginger and lemongrass stalks; bring the water to a boil, then immediately reduce the heat to low, and simmer until when you poke a thermometer into the widest part of the breast the internal temperature reaches 74°C (165°F).
Remove and when the chicken breasts are cool enough to touch, shred the chicken pieces into chunky strips using two forks or your hands.
While the chicken is poaching, make the dressing: to a jar with lid, add the two tablespoons of Chinese sesame paste, a teaspoon each of salt and caster sugar, two tablespoons each of light soy sauce, Chinkiang vinegar and sesame oil, half a teaspoon of ground roasted Sichuan peppercorns (or chilli flakes if you can’t source them), four tablespoons of Sichuan chilli oil and two tablespoons of sediment from the jar. Stir vigorously until well combined.
In another small jar with lid, combine two tablespoons of the dressing you just made (refrigerate the rest in the jar) with two tablespoons of Thai chilli oil and one tablespoon of black and white sesame seeds, and stir vigorously until well combined.
To a large salad bowl or serving plate, add the shredded chicken, grated daikon and carrot, cucumber quarters, and half the dressing and combine well.
Just before serving, pour the remaining dressing over the salad, and sprinkle on the remaining sesame seeds and fresh coriander sprigs, and serve immediately.

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