Cucumber Chicken Salad
4 servings
60 minutes
The 'Cucumber Chicken' salad is a light and elegant dish of European cuisine that combines tender chicken fillet with the refreshing crunch of cucumbers. Its roots lie in the pursuit of simple yet sophisticated flavor combinations. The dressing made from soy sauce, vinegar, and garlic adds zest to the salad, while toasted sesame seeds contribute nutty notes. A special detail is the thinly sliced egg 'pancake' that complements the dish's texture. This salad is perfect as a standalone dish or as part of a light lunch. It is served chilled, making it especially refreshing on warm days. With its harmonious balance of flavors, it will pleasantly surprise guests and make an excellent addition to a festive table.
1
Boil chicken fillet in well-salted water with peppercorns and bay leaves until cooked. Remove the meat from the broth and let it cool.
- Chicken breast fillet: 200 g
- Salt: to taste
2
Prepare the dressing: in a small bowl add vegetable oil, vinegar, soy sauce, sugar, pepper, garlic (pressed or garlic powder) and mix well.
- Vegetable oil: 2 tablespoons
- Apple cider vinegar: 1 teaspoon
- Soy sauce: 2 tablespoons
- Sugar: 1 teaspoon
- Ground black pepper: to taste
- Garlic: 2 cloves
3
Shred the cooled chicken fillet into fibers.
- Chicken breast fillet: 200 g
4
Cut the cucumbers into strips. Add to the meat.
- Cucumbers: 2 pieces
5
Add dressing and mix the contents of the bowl well. Refrigerate for 30 minutes.
- Vegetable oil: 2 tablespoons
- Soy sauce: 2 tablespoons
- Apple cider vinegar: 1 teaspoon
- Sugar: 1 teaspoon
- Ground black pepper: to taste
- Garlic: 2 cloves
6
Whisk the egg with salt, add parsley, and mix again.
- Chicken egg: 1 piece
- Salt: to taste
- Dried herbs (mixed greens): 1 tablespoon
7
Cook a 'blin' on a hot skillet, cool it down, and cut it into thin noodles.
- Chicken egg: 1 piece
8
Roast the sesame until a pleasant golden color, then cool.
- Sesame seeds: 2 tablespoons
9
Place lettuce leaves on a plate, add the 'friendly' salad from the fridge, top with sliced pancake noodles, and sprinkle everything with sesame.
- Green salad leaves: 1 stem
10