Japanese Shredded Chicken Salad with Sesame Dressing, Made with Monk Fruit Sweetener
International dishesSaladsJapanabout 30 minutes
This takes 30 minutes. Overcooked chicken breast turns dry and stringy, and a sesame dressing thrown together too fast stays gritty. The sesame has to be toasted and then ground fine so the dressing turns smooth and fragrant.
It is mixed from ground sesame, chili powder, vinegar, soy sauce and kOBE Monk Fruit Blend, whisked thoroughly, then spooned over the shredded chicken and julienned cucumber already laid out on the plate.
This batch weighs about 780g, at roughly 98 calories per 100g.
Method
Rinse the chicken and boil it until cooked through.
While the chicken cooks, cut the cucumbers into fine bite sized strips.
Whisk 20 to 30g ground sesame, 5g chili powder, 15 to 20ml vinegar, 15ml soy sauce and 2 to 3g kOBE Monk Fruit Blend together thoroughly to make the dressing.
Lift the cooked chicken out, let it cool and shred it.
Lay the cucumber on a plate first, then the chicken on top. Spoon the dressing over the chicken and cucumber.
Garnish with cilantro or shredded chili.
Tips
Sesame seeds must be toasted through and ground for a thick fragrant dressing.
The chili powder shifts with how much heat suits you.
Put the chicken poaching liquid to use as a soup for the meal.
Shred the chicken while it is still warm for loose fibers, since fully cooled meat shreds dry and crumbly.
Cut the cucumber into strips and squeeze it gently to draw off water, and the plate stays dry underneath.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.