Chinese Chicken Breast Salad Recipe
Chinese Chicken Breast Salad is a refreshing dish with tender poached chicken, crisp vegetables, crunchy peanuts, and a fragrant garlic-chili dressing.
Ingredients
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
- 1½ tablespoons sesame seeds
- 3 cloves garlic, minced
- 2 medium hot peppers, sliced
- 2 tablespoons red chili flakes
- 3 tablespoons cooking oil
- 1 tablespoon Chinkiang vinegar
- 3 tablespoons soy sauce
For the salad
- 1 medium carrot, julienned
- ½ medium cucumber, julienned
- ⅓ cup cilantro
- 3 tablespoons toasted peanuts
Instructions
- To brine the chicken, slice each chicken breast in half lengthwise, then cut crosswise into halves again, then in a bowl, mix the water and salt until dissolved and add the chicken and brine for 30 minutes, then drain well.
- To poach the chicken, in a pot over high heat, bring water to a boil, then reduce to the lowest heat and add the chicken, ginger, and scallions and gently poach for about 15 minutes until the chicken reaches 165°F (74°C), then let cool and shred.
- To make the dressing, in a heatproof bowl, combine the sesame seeds, garlic, hot peppers, and chili flakes, then heat the cooking oil until smoking and carefully pour over the aromatics, then add the Chinkiang vinegar and soy sauce and mix well.
- To assemble the salad, in a large bowl, combine the chicken, carrot, cucumber, cilantro, peanuts, and dressing and toss until evenly coated.
Video
Notes
Brine first: This helps the chicken stay juicy and flavorful.
Poach gently: Low heat keeps the chicken tender instead of dry.
Pour hot oil carefully: The hot oil releases the aroma from the garlic, sesame seeds, and chili.
Toss before serving: This keeps the vegetables crisp and fresh.
Adjust spice level: Use more or less chili depending on your preference.
Protein swap: You can use chicken thighs for a richer flavor.