Poached Chicken Breast Cucumber Salad

20260515, #BreakfastDiary 1721, 19°C/sunny About 430kcal, Poached Chicken Breast Cucumber Salad with peanut butter dressing.

100g chicken breast, 1 chwicheong cucumber, 1t sesame seeds, (dressing) 2T peanut butter, 1T soy sauce, 2t xylose, 1/2T lemon juice, 1T sesame oil, 3T water

1. Cook by poaching to bring out a moist chicken breast texture different from sous vide. Pour 500ml water into a pot, add 1/4t salt, and bring to a boil, then turn off the heat, add the chicken breast, take it out after 20 minutes, and let it rest for 5 minutes. It's moist. Shred thinly along the grain. 2. Julienne the cucumber thinly. 3. Arrange the cucumber on a plate, top with the chicken breast from step 1, the dressing (2T peanut butter, 1T soy sauce, 2t xylose, 1/2T lemon juice, 1T sesame oil, 3T water), and sesame seeds.

Inspired by @_s_oda