Chilled Chicken Cucumber Bowl

Tender shredded poached chicken served over crisp ribbons of cucumber and scallions with a light sesame-rice vinegar dressing.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: East Asian
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Calorie
• Low-Carb
• Low-Sodium
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sugar

Tags

• healthy
• fresh
• savory
• quick
• tangy

Ingredients

• 1 pound chicken breast (boneless, skinless)
• 2 English cucumbers (thinly sliced into ribbons)
• 3 green onions (thinly sliced)
• 2 tablespoon rice vinegar (unseasoned)
• 1 tablespoon toasted sesame oil
• 1 tablespoon gluten-free low-sodium tamari
• 0.25 teaspoon fine salt
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Place the chicken breast in a medium pot and cover with cold water by 1 inch. Bring to a gentle simmer over medium heat and cook for 12 to 14 minutes until an instant-read thermometer registers 165 degrees F in the thickest part.
2. Transfer the chicken to a plate to cool slightly for 5 minutes, then shred into bite-sized strips using two forks.
3. In a small bowl, whisk together the rice vinegar, toasted sesame oil, gluten-free low-sodium tamari, and fine salt until emulsified.
4. In a large mixing bowl, combine the cucumber ribbons, green onions, and shredded chicken. Drizzle the dressing over the top and toss gently to coat.
5. Divide the chilled salad into 4 equal bowls and garnish each with the fresh cilantro if desired.

Notes

Keeps exceptionally well in airtight glass containers in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 210
• Protein: 28 g
• Carbohydrates: 5 g
• Fat: 7.5 g
• Fiber: 1.5 g
• Sodium: 260 mg
• Saturated Fat: 1.2 g
• Sugar: 2.5 g
• Cholesterol: 65 mg