- Level: Intermediate
- Total: 50 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
2 (6-ounce) chicken breast halves without skin, grilled and shredded
4 cucumbers, peeled, seeded, and sliced
2 tablespoons chopped pickled ginger
1 red bell pepper, seeded and sliced
1 scallion, sliced
2 tablespoons chopped fresh cilantro leaves
1 pinch chili flakes
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon whole sesame seeds
1/2 teaspoon black sesame seeds
1/2 teaspoon chili oil, optional
1 head green leaf lettuce, washed and torn
1 head romaine lettuce, washed and chopped
Directions
- Shred the chicken and set aside. Toss the next 11 ingredients together in a bowl. Set aside to marinate for 20 minutes. Add the shredded chicken and toss together.
- Spin-dry the lettuces together and places equal portions in the center of chilled salad plates. Place 1/4 of the marinating cucumber mixture on top of each salad. Spoon the remaining vinaigrette equally over each salad.
