Healthy Chinese chicken salad recipe is a refreshing crowd-pleasing dish. Tossed in tangy soy ginger dressing and packed with fresh vegetables in each bite.
ingredient
- 1 pound boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 2 slices ginger, fresh
- 1 clove garlic, thinly sliced
- 3 tablespoons soy sauce, low sodium
- 3 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 1 ½ teaspoons ginger, fresh, very finely chopped
- 1 cloves garlic, minced
- ½ teaspoon black pepper
- 1 tablespoon sesame oil
- 2 tablespoons grapeseed oil, canola or any other neutral flavored oil
- 1 cup red cabbage, finely shredded
- 2 cups napa cabbage, finely shredded
- 2 cups romaine lettuce, finely shredded
- 1 cup carrots, finely shredded
- 1 cup cucumbers, thinly sliced, matchstick-cut
- 3 cups poached chicken, shredded (you can substitute roasted chicken)
- ½ cup cilantro
- 1 cup crunchy noodles
- 1 teaspoon sesame seeds
Directions
- Place chicken in a large pot and add enough water to cover by 1-inch. Add salt, ginger slices and garlic.
- Bring just to a simmer over medium-high heat when bubbles start forming around the edge of the pot.
- Reduce to medium-low to keep the temperature constant, about 170 to 180°F.
- Cook chicken until the center of the meat reaches 165°F on an instant-read thermometer, 20 to 23 minutes.
- Transfer to a plate, and let the chicken breasts cool in the refrigerator. Once cool, shred and reserve.
- In a medium-sized bowl combine soy sauce, vinegar, sugar, ginger, garlic, and pepper.
- Slowly whisk in sesame and grapeseed oil. If you have a blender, you can combine all vinaigrette ingredients together for a few seconds until mixed well. Set aside for 10 minutes or so for the flavors to meld.
- Place the salad ingredients together in a large bowl, except crunchy noodles and sesame seeds.
- Whisk dressing if layers have separated. Drizzle over dressing then toss.
- Top with noodles and sesame seeds. Serve immediately.
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