Sesame-Spring onion Chicken Salad

Ingredients for Sesame-Spring onion Chicken Salad

• 2 skinless, boneless chicken breasts (1–675g total)

• 3 tablespoons kosher salt, plus more

• 3 spring onions, thinly sliced on a deep diagonal

• 3 Persian cucumbers

• 70g toasted sesame seeds, divided

• 2 cuillères à soupe de jus de citron vert frais

• 2 cuillères à soupe de tahini

• 1 cuillère à soupe de sauce soja

• 1 cuillère à café de miel

• 1/4 cuillère à café de flocons de piment rouge écrasés

• 1/4 head of cos or green or red leaf lettuce or 1 head of Little Gem lettuce

• Big handful of coriander leaves with tender stems

• 1/2 lime (for serving)

How to make Sesame-Spring onion Chicken Salad

Bring chicken, 3 tablespoons kosher salt, and 1200ml 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 spring onions in a small bowl and pour in very cold water to cover; let soak 10 minutes.

Drain spring onions 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 tablespoon 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 60ml 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 coriander to bowl with reserved spring onions. 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 tablespoon sesame seeds and squeeze juice from lime half over.

Avertissement

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