Poached Chicken & Cucumber Salad

Ingredients

• 1.5 lbs chicken breast
• 4 cups water or broth (for poaching)
• 1 cucumber, thinly sliced and salted
• 1/2 tsp salt (for cucumber)
• 3 tbsp rice vinegar
• 1 tbsp tamari
• 1 tsp sesame oil
• 1 tbsp allulose
• sesame seeds for garnish

Method

1. 1

   Toss cucumber slices with salt, let sit in a colander 10 minutes to draw out excess water, then pat dry.

2. 2

   Bring water or broth to a bare, gentle simmer — small bubbles just breaking the surface, never a rolling boil. Add chicken and poach 15-18 minutes until cooked through; a hard boil toughens the exterior before the inside is done, while a gentle simmer keeps it silky and moist all the way through.

3. 3

   Let chicken cool slightly, then shred or slice.

4. 4

   Whisk rice vinegar, tamari, sesame oil, and allulose for the dressing.

5. 5

   Toss cucumber and chicken with the dressing, garnish with sesame seeds.