Chicken-cucumber salad with sesame-soy dressing Jones

Makes 4 servings

This crisp and refreshing salad can be prepared quickly -- and in advance, if you wish. Accompanied by fruit muffins and iced tea, here's an irresistible choice for serving on a summer night.



Dash of salt

16 ounces boneless, skinless chicken breast halves

1 large cucumber, cut into ½-inch cubes

1 cup coarsely shredded carrots

2 green onions, chopped


Sesame-Soy Dressing


¼ cup low-sodium soy sauce

2 tablespoons dark (Asian) sesame oil

2 tablespoons white rice vinegar

4 cloves garlic, minced

1 teaspoon sugar


To complete the recipe


4 large leaves leaf lettuce

Toasted sesame seeds for garnish


Pour water into a medium sauté pan, to a level about 1 ½ inches deep (when it is added, the chicken should be covered by ½ inch water). Stir in a dash of salt. Bring the water to a boil over high heat. Add the chicken; reduce the heat to medium. Cover and cook for 8 to 10 minutes, or until the chicken is just cooked through.

With a slotted spoon, remove the chicken from the skillet. Cut it into 2-inch squares and place on a plate to cool. (Discard the poaching liquid.)

Meanwhile, in a medium bowl, toss together the cucumber, carrots, and green onions.

Whisk together the dressing ingredients in a small bowl, making certain the sugar is dissolved.

Add the dressing to the cucumber-carrot mixture and toss lightly. Add the chicken; toss again.

To assemble the servings, arrange a bed of greens on each of 4 salad plates, top with the chicken salad, and garnish.

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