Chicken Breast or Tenderloin fillets are healthy and nutritious protein. I usually cook them in salted water with some slices of fresh Ginger OR quickly cook in the microwave. When I use them for salad, I always tear into strips instead of cutting or slicing them, but it’s up to you.


4 servings


1 Chicken Breast Fillet *OR 4 to 5 Tenderloin Fillets
A few slices Ginger
1 Cucumber *large continental cucumber
1/4 teaspoon Salt
1 small piece Ginger *sliced into fine strips OR grated
1 tablespoon Sugar
1 tablespoons Soy Sauce
1 tablespoon Rice Vinegar
Chilli *fresh or dry as required
1/2 tablespoon Sesame Oil
1 tablespoon Toasted Sesame Seeds

  1. Tear Chicken Breast Fillet into 2 to 3 pieces so that they will cook more quickly. Cook the Chicken pieces in boiling salted water with a few thin slices fresh Ginger. When cooked, allow to cool in the water.
  2. *Alternatively, you can quickly cook them in the microwave. Place Ginger slices and the torn Chicken pieces in a heat-proof bowl, sprinkle a pinch of Salt and 1-2 teaspoons Sake (Rice Wine) OR Water, cover the bowl with a small plate, and cook in the microwave at 50% power OR at 600W for 2 minutes, turn over and cook for 1 minutes. Allow it to cool before handling.
  3. Cut Cucumber in half lengthways and slice diagonally (OR cut it as you like). Sprinkle with 1/4 teaspoon Salt, add Ginger, and massage.
  4. When chicken pieces are cool enough to handle, take them out and tear into strips. Add to the Cucumber.
  5. Add all other ingredients and combine well.