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.2 tablespoons soy sauce, 1 tablespoon kewpie mayo, 1 tablespoon chili crunch, 1 tablespoon rice vinegar, 1 teaspoon honey, Juice of half a lemon, Drizzle of sesame oil
- Remove the seeds from your cucumbers and dice them. Shred or dice the carrot. Slice the green onion.2 cucumbers, 1 green onion, 1 carrot
- Add the shredded chicken, cucumber, carrot, and green onion to a large bowl.2 cups shredded chicken
- Toss everything together until well coated.
- Top with sesame seeds and serve immediately, or refrigerate until ready to eat.Sesame seeds
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.