Shred leftover rotisserie chicken into bite-sized pieces.
Slice the cucumbers and carrots into juliennes, and chop the green onions.
Season everything with sesame oil, white pepper, Golden Shallot Oil, and Four Season Scallion Sauce.
Sprinkle on the sesame seeds and mix everything together until well combined.
Serve as is or on top of rice or noodles.
