Put chicken in boiling water, reduce to a simmer, cover and cook over
medium heat for 15 minutes. Take out, let cool and shred (or tear by
hand).
Peel and seed the cucumbers. Cut lengthwise into strips and put the
strips in a large bowl.
Add chicken shreds to cucumbers. Mix the soy sauce, vinegar, sugar,
sesame oil, and garlic to make the sauce, and pour on top of chicken
mixture. Sprinkle scallions and carrots on top and serve.
Per serving: 212 cal, 12 g protein, 7 g carbs, 15 g fat,
2 g saturated fat, 23 mg cholesterol, 1403 mg sodium
(860 mg sodium if you substitute low-sodium soy sauce)
