Cucumber Chicken Salad

May 2, 2011

As spring turns to summer, we start looking for more cool, refreshing recipes. And I don’t think anything can be more refreshing than crisp cucumbers. My mom taught me this recipe, and it’s easy to make, and my summer favorite.

2 Chicken Breasts
2-4 Cucumbers
1 cup Sake (Rice Wine)
4 tbsp Soy Sauce
2 tbsp Rice Vinegar

1. Slice cucumbers using a cooking mandolin.
2. Soak the cucumbers with salt for 5-10 minutes.
3. Rinse the salt off, and dry the cucumber by wringing it in a paper towel.
4. Poach the chicken breast in 1 cup water and 1 cup sake. Do not throw the liquid away!
5. Wait and let the chicken breast cool.
6. Shred the chicken.
7. Make the dressing with the soy sauce, rice vinegar, and 2 tbsp of the cooking broth.
8. Serve the chicken on a bed of sliced cucumber, and pour the dressing over it.

Now Listening To: Kick Drum Heart- The Avett Brothers


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