Okay ..Its Japanese, I learned it from Harume, my japanese flamenco dancing friend:
Cukes: Cut them in diagonal rounds and then in groups of 3/4 , like hickory sticks. Is this julienning? Salt em.
Chicken: Boil meat chunks in a little water and a dollop of sake for flavoring (approx 2/3 Tbs.) Once cooked and cooled, separate the strands of meat by hand.
Onions: Cut in rings and soak to remove hot.
Place on platter: bed of finely julienned cukes, meat and then onion rings.
Top with sliced up green onions.
Dressing is apporximately : rice vinegar, sesame oil, sesame seeds, sugar, salt, and soy sauce.
Best chilled on a hot day. Add the sauce at the last minute.