Ingredients
Equipment
Method
- In a large bowl, add the soy sauce, kewpie mayo, chili crunch, honey, a squeeze of lemon juice, and a drizzle of sesame oil directly into the bowl.
- Remove the seeds from your cucumbers and dice them along with the carrot. Slice the green onion.
- Add the shredded chicken, cucumber, carrot, and green onion to a large bowl.
- Toss everything together until well coated.
- Top with sesame seeds and serve immediately, or refrigerate until ready to eat.
Notes
- Remove the cucumber seeds. This is the step most people skip and then wonder why their salad is watery. Scoop them out with a spoon before dicing and your salad stays crisp.
- Don't skip the sesame oil. A small drizzle at the end adds a nutty depth that ties the whole dressing together.
- Rotisserie chicken is the move. Pull it apart into rough, uneven pieces rather than finely shredded so you get good texture in every bite.
- Taste your dressing before mixing. Everyone's chili crunch has a different heat level. Start with 1 tablespoon and add more if you want it spicier.
- Let it sit for 5 minutes after tossing. The chicken absorbs the dressing and every bite gets better.