Personal

Car Stuff

Extras

Shredded Chicken Breast and Noodle Salad

From: bonappetit.com
SERVES 4

18-ounce skinless, boneless chicken breast
Kosher salt
9 ounces udon noodles
3 tablespoons tahini
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1/4 teaspoon dried crushed red pepper, optional
2 carrots, peeled, very thinly sliced
1 cucumber, thinly sliced
2 scallions, thinly sliced, whites and greens separated
1/2 teaspoon toasted sesame seeds

Simmer the chicken breast in a medium pot of salted water until cooked through, 10–15 minutes. Transfer to a plate to cool. Shred into bite-sized pieces.

Meanwhile, cook udon noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse under cold water.

Whisk tahini, vinegar, soy sauce, crushed red pepper flakes, and 1/4 cup water in a large bowl until smooth; season with salt. Add carrots, cucumber, scallion whites, shredded chicken, and udon noodles and toss to coat. Garnish with scallion greens and sesame seeds.