Refreshing, crisp, and full of bold yet balanced flavor—this shredded chicken salad is a light dish that’s perfect for warm days or as a simple, nourishing meal any time of year. With tender strips of chicken tossed with crunchy matchstick vegetables and coated in a savory sesame-soy dressing, it’s the kind of salad that’s as satisfying as it is quick to prepare.
Ingredients Breakdown
Chicken breast serves as the main source of protein here—lean, easy to shred, and a perfect base for soaking up the flavorful dressing. If you prefer darker meat, chicken thigh can be used for a slightly richer taste and softer texture.
Cucumber and carrot bring more than just crunch—they add a refreshing coolness and natural sweetness. Julienned into thin matchsticks, they not only enhance the texture but also provide a beautiful, colorful presentation.
The dressing is a harmony of pantry staples. Soy sauce lays the umami-rich foundation, sesame oil brings a toasty depth, and rice vinegar cuts through with brightness. When combined, these three ingredients form a balanced trio that coats every bite with savory tang.
A spoonful of sugar balances the acidity and enhances the natural sweetness of the vegetables. Toasted sesame seeds finish it off with a nutty crunch that lingers on the palate.
Step-by-Step Preparation Guide
Start by boiling the chicken breast until fully cooked through. Once it’s done, transfer it immediately to a bowl of cold water. This not only stops the cooking process but also helps the meat retain its moisture. After cooling, shred the chicken by hand or with forks into thin, bite-sized strips.
Julienning the carrot and cucumber into uniform matchstick-sized pieces ensures that every forkful offers a consistent crunch. This method also allows the vegetables to mix more thoroughly with the chicken and absorb the dressing.
In a separate bowl, mix together the soy sauce, sesame oil, rice vinegar, and sugar. Stir until the sugar fully dissolves into the dressing and the mixture turns glossy and smooth.
Combine the shredded chicken, cucumber, and carrot in a large bowl. Pour the dressing over the top and sprinkle with toasted sesame seeds. Toss everything together gently but thoroughly, ensuring the chicken and vegetables are evenly coated and the flavors are well distributed.
Chill the salad briefly before serving, or enjoy it at room temperature. A short rest allows the ingredients to marinate in the dressing, bringing out deeper flavor.
Recipe Tips & Frequently Asked Questions
Use chicken thigh for a richer flavor if preferred
Thigh meat adds more tenderness and depth if you want something more robust.
Make ahead: shred the chicken and chop veggies in advance for quick assembly
Prep everything a day ahead and mix just before serving for optimal texture.
Add dressing just before serving to keep the salad crisp
Prevent the vegetables from becoming soggy by tossing right before you eat.
Lightly salt cucumbers before mixing for extra texture and reduced moisture
Salting helps draw out excess water and keeps the salad from becoming watery.
Toast sesame seeds in a dry pan for 1–2 minutes for extra nuttiness
A simple step that boosts their flavor and makes the topping pop.
Can I use rotisserie or leftover chicken instead of boiling fresh?
Absolutely—just shred and go. It’s a great time-saving option.
How long can the salad be stored in the refrigerator?
Store in an airtight container for up to 2 days. Stir before serving again.
Can I add other vegetables like bell pepper or radish?
Yes, thin slices of bell pepper, daikon, or even snap peas work beautifully.
What can I substitute for rice vinegar if I don’t have any?
Apple cider vinegar or white wine vinegar are good alternatives with similar acidity.
What to Serve With This Recipe
Pair this salad with cold soba noodles or a bowl of steamed jasmine rice for a more filling main course. The neutral grains soak up the extra dressing beautifully.
For a more composed meal, serve it alongside a cup of miso soup or a clear chicken broth. The warmth of the soup complements the cool, crisp salad for a well-rounded lunch.
It also makes a great topping for lettuce wraps or can be rolled up in rice paper sheets for a light, handheld appetizer.
When entertaining, serve it as part of an Asian-inspired salad spread with dipping sauces like ponzu, chili garlic sauce, or yuzu dressing on the side.
Creative Variations
Add cooked thin rice noodles or chilled soba to turn it into a refreshing noodle salad. Toss with extra dressing for a full one-bowl meal.
Mix in chili oil or thinly sliced red chili for a spicy kick that balances well with the vinegar and sugar.
Swap the sesame oil with citrus juice like yuzu or lime to brighten the flavor and give it a tangy twist.
Top with crushed peanuts or cashews for extra crunch and a more layered texture—perfect if you’re looking to bulk up the salad slightly.
This shredded chicken salad with carrot and cucumber is a light, flavorful option that’s as versatile as it is easy to make. With minimal ingredients and maximum flavor, it’s ideal for lunchboxes, summer meals, or healthy sides that don’t compromise on taste. Crisp, balanced, and satisfying—it’s a refreshing change from the ordinary.
Ingredients
1 half Chicken breast
1 Carrot
1 Cucumber
2 tablespoons Soy sauce
2 tablespoons Sesame oil
2 tablespoons Rice vinegar
1 tablespoon Sugar
1 tablespoon Toasted sesame seeds
Instructions
Begin by placing the chicken breast in a pot of boiling water. Cook thoroughly until the meat is fully done. Once cooked, transfer the chicken to a bowl of cold water to cool it down quickly and lock in moisture. After cooling, shred the chicken into thin, bite-sized strands using your hands or forks.
Next, prepare the vegetables. Julienne the cucumber and carrot into long, slender matchstick pieces for a crisp texture and a vibrant presentation.
In a large mixing bowl, combine the shredded chicken with the cucumber and carrot. Drizzle over the soy sauce, sesame oil, and rice vinegar. Sprinkle in the sugar and toasted sesame seeds. Toss everything together until well coated and evenly mixed.
Serve chilled or at room temperature, garnished with extra sesame seeds if desired. This refreshing salad is best enjoyed fresh.
Shredded Chicken Salad Recipe
Ingredients
- 1 half Chicken breast
- 1 Carrot
- 1 Cucumber
- 2 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 tablespoon Toasted sesame seeds
Instructions
- Begin by placing the chicken breast in a pot of boiling water. Cook thoroughly until the meat is fully done. Once cooked, transfer the chicken to a bowl of cold water to cool it down quickly and lock in moisture. After cooling, shred the chicken into thin, bite-sized strands using your hands or forks.
- Next, prepare the vegetables. Julienne the cucumber and carrot into long, slender matchstick pieces for a crisp texture and a vibrant presentation.
- In a large mixing bowl, combine the shredded chicken with the cucumber and carrot. Drizzle over the soy sauce, sesame oil, and rice vinegar. Sprinkle in the sugar and toasted sesame seeds. Toss everything together until well coated and evenly mixed.
- Serve chilled or at room temperature, garnished with extra sesame seeds if desired. This refreshing salad is best enjoyed fresh.
