2 cups shredded leftover grilled chicken or rotisserie chicken
2 small cucumbers or 2/3 of an English (seedless) cucumber, cut into wedge-shaped chunks
1/2 tsp Asian sesame oil
2 scallions, sliced on the diagonal (optional), for garnish
1/2 tsp black sesame seeds, for garnish
For the sesame ginger dressing:
4 Tbsp toasted white sesame seeds
1 Tbsp sugar
1-1/2 Tbsp rice vinegar
2 Tbsp reduced-sodium soy sauce
1 tsp peeled, grated fresh ginger
1 tsp light miso
Shred the chicken and add it to a large mixing bowl along with the cucumber chunks.
Use a mortar and pestle to grind the sesame seeds into a coarse paste. Add the sugar, rice vinegar, soy sauce, ginger and miso, and continue to grind into a smooth paste. Add a drop of water if you'd like a thinner dressing.
Drizzle the chicken and cucumber with the sesame oil and miso dressing. Arrange in a serving bowl, and garnish with chopped scallions and black sesame seeds.