Chinese Chicken Breast Salad Recipe

 

Chinese Chicken Breast Salad is a refreshing and flavorful dish that’s perfect for warmer days or a light yet satisfying meal. The key to this salad lies in a few simple but essential cooking tricks—brining and low-heat poaching—that keep the chicken incredibly tender and juicy. Topped with a fragrant, spicy garlic-chili dressing and crunchy veggies, it’s a must-try recipe for any home cook looking to impress.

Recipe

Serves: 2 to 4
Prep time: 20 minutes
Rest time: 30 minutes
Cook time: 10 minutes

For the chicken breasts:
3 large chicken breasts
4 cups water
1 tablespoon salt
3 slices ginger
2 stalks scallions, cut into 2-inch pieces

For the dressing:
1 1/2 tablespoons sesame seeds
3 cloves garlic, minced
2 medium red finger hot peppers
2 tablespoons red chili flakes
3 tablespoons oil
1 tablespoon Chinkiang vinegar
3 tablespoons soy sauce

For the salad:
1 medium carrot, julienned
1/2 medium cucumber, julienned
1/3 cup cilantro
3 tablespoons toasted peanuts

Instructions

1. Prepare the chicken breasts:

• Slice each chicken breast in half lengthwise, then slice crosswise into halves again.
• In a bowl, whisk together the water and salt. Add the chicken and brine for 30 minutes.
• Drain the chicken and set aside.

2. Cook the chicken:

• In a pot, bring water to a boil over high heat.
• Reduce to the lowest heat. Add the chicken, ginger, and scallions. Poach gently for about 15 minutes.
• Check that the internal temperature reaches 165°F (74°C). Remove and let cool.
• Shred the chicken into bite-sized pieces.

3. Make the sauce:

• In a heatproof bowl, combine sesame seeds, garlic, hot peppers, and red chili flakes.
• Heat oil until smoking, then carefully pour over the mixture to release the aroma.
• Add Chinkiang vinegar and soy sauce. Mix well.

4. Assemble the salad:

• In a large bowl, combine shredded chicken, carrot, cucumber, cilantro, peanuts, and the dressing. Toss until well mixed.

Tips & notes

• Brining tip: Slicing the chicken smaller shortens the brining and cooking time.
• Moisture boost: A 30-minute saltwater brine helps chicken breasts retain moisture and breaks down proteins, making them juicy and tender.
• Poaching technique: Low heat poaching ensures the chicken remains delicate and tender.
• Safety check: Make sure the internal temperature of the chicken reaches at least 165°F (74°C).
• Spice control: Adjust chili flakes to your preference—or skip them entirely for a milder version.
• Optional aromatic boost: Pouring hot oil over the dressing ingredients enhances aroma but is optional.