Description
A crispy Chinese chicken salad with poached chicken, crunchy vegetables, and a bright sesame-ginger dressing.
Ingredients
Scale
- 450 g (1 lb) boneless skinless chicken breasts or thighs
- 300 g (about 4 cups) Napa cabbage, thinly shredded
- 150 g (1½ cups) red cabbage, shredded
- 100 g (1 cup) carrots, julienned or coarsely grated
- 4 scallions, thinly sliced on bias
- 15 g (¼ cup) cilantro, chopped (optional)
- 75 g (¾ cup) sliced, toasted almonds
- 50–75 g (about 1–1½ cups) chow mein noodles or crispy wonton strips
- 1 tbsp (9 g) toasted sesame seeds
- 60 ml (4 tbsp) soy sauce or tamari (for gluten-free)
- 60 ml (4 tbsp) rice vinegar
- 60 ml (4 tbsp) neutral oil (canola or vegetable)
- 15 ml (1 tbsp) toasted sesame oil
- 30 g (2 tbsp) honey or granulated sugar
- 15 g (1 tbsp) finely grated fresh ginger
- 1 small garlic clove, minced
- 45 g (3 tbsp) mayonnaise (use vegan mayo for dairy-free)
- Salt and pepper, to taste
Instructions
- Poach the chicken: Place 450 g chicken in a saucepan and cover with 600 ml water or low-sodium broth. Add 1 bay leaf and 1 tsp salt. Bring to a simmer, reduce heat to low, and poach gently for 8–10 minutes until the chicken reaches 74°C (165°F) internally. Rest 5 minutes, then shred with two forks.
- Prepare the vegetables and herbs: While chicken cooks, shred Napa cabbage and red cabbage, and julienne carrots. Slice scallions and chop cilantro. Combine in a large bowl and toss lightly.
- Make the dressing: Whisk together soy sauce, rice vinegar, neutral oil, toasted sesame oil, honey, grated ginger, minced garlic, and mayonnaise until smooth. Adjust seasoning if necessary.
- Toast the nuts and seeds: In a small skillet over medium heat, toast sliced almonds for 2–3 minutes until fragrant and golden. Toast sesame seeds for 30-45 seconds. Remove from heat and cool.
- Toss everything together: Add shredded chicken to the bowl with vegetables. Pour dressing over salad and toss to coat evenly. Add toasted almonds, sesame seeds, and chow mein noodles, tossing gently. Serve immediately.
- Finish and garnish: Taste and adjust seasoning as needed. Garnish with extra cilantro and scallion.
Notes
Keep crunchy elements separate until serving to avoid sogginess. Store components separately for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Poaching
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 10g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg