Chicken and Cucumber Salad

Chicken and Cucumber Salad is one of my summer season go-to meals. It's fresh and flavorful, and can be made ahead of time. Sesame oil, soy sauce, chili oil...the good stuff! Leftovers are even tastier the next day. Also a great use for rotisserie chicken. This is a flexible recipe and I always eat it with rice ^_^

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Prep Time: 15

Servings: servings

Ingredients

1 shredded rotisserie chicken (Or can use poached chicken or any kind of plain cooked chicken that's shredded. Dark meat preferred. I often cook chicken drumsticks in the toaster oven and then shred that.)
1 pound cucumbers
1 bunch cilantro
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1-2 tablespoons chili oil
1 tablespoon sesame seeds

Instructions

First, make the sauce. In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, and chili oil. Set aside.
Cut the cucumber into 1-inch long pieces and then quarter them lengthwise.
Wash and dry the cilantro. Then finely chop and set aside.
In a large mixing bowl combine the shredded chicken, cucumbers and cilantro.
Pour all the sauce (prepared in Step 1) on top and mix, mix, mix.
Top with the sesame seeds. Then it's ready to eat!
I try to make this 30 minutes before dinner and put in the fridge so that it has time to chill and the sauce can soak in. But if you're in a rush, this dish still super good enjoyed right away at room temperature ^_^