Chicken with Cucumbers

This is a fantastic summer dish that is a snap to put together if you have cooked chicken on hand: roasted, rotisserie, poached, braised, grilled, smoked – they’re all good for this. You can also simmer some chicken especially for it. Whatever piece or cooking method you use, I recommend you start with pastured chicken that has been sustainably raised – the freshness and flavor are astounding, and you may never buy another grocery store chicken in your life. For pastured chicken near you, check out Local Harvest.

ingredients:

  • cooked chicken – about 8 oz, any parts you prefer, cut into 1/2″ strips or pulled off the bone into large shreds
  • 3 Persian or Japanese cucumbers (1 English/seedless or 2 plain old cucumbers)
  • 1/2 tsp salt

dressing:

  • 3 T chicken broth (if you use canned/boxed, low sodium, lowfat is best, since it will be used cold or at room temperature)
  • 1-2 cloves garlic, minced
  • 2 T light soy sauce
  • 1/2 T sugar (brown or raw cane is best)
  • 1 T rice wine vinegar
  • 1 tsp sesame oil

method:

  1. Wash the cucumbers and peel if you prefer.
  2. Using the flat side of the knife blade, gently smack the cucumbers on the cutting board until they crack, then cut into 2″ sections. Toss with salt and let them drain over a bowl for 10 m.
  3. While the cucumbers drain, combine the dressing ingredients.
  4. Arrange cucumbers on serving plate, arrange chicken on top, and drizzle with the dressing.

do ahead:

This makes a great picnic dish: salt and drain the cucumbers, then chill separately from the prepared chicken. Combine the dressing ingredients up to 1 day in advance and chill. Arrange and dress at the picnic place just before serving.

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