Chinese Chicken Salad Recipe

One of the more popular salad genres is the so-called "Chinese" chicken salad. No doubt some ingenious American cook came up with adding Chinese ingredients to shredded chicken, and ever since then chefs have never looked back.

I think it would be pretty hard to find any of these versions in China, but that hardly matters.

You can find just about any variation on this modern salad.

It can come with bean sprouts, Chinese soft noodles, crispy won ton strips and even hoisin sauce. The first recipe I ever tried was heavy on preserved red ginger.

My Chinese chicken salad recipe differs from other Asian-style chicken salads in that it gets its crunchy texture from cucumbers, carrots and toasted sesame seeds instead of the typical deep-fried noodles.

The dressing for this Chinese Chicken Salad recipe is layered with sweet peanut, hot mustard, tangy vinegar and spicy pepper oil flavors that brighten up the simple poached chicken breasts. The trick to keep the chicken moist is to let it cool in the cooking liquid.

Serve this Chinese Chicken Salad recipe on a mound of shredded lettuce for a great main course. If you want to serve wine along with Diane's Chinese Chicken Salad, try a California Sauvignon Blanc, an Argentine Torrontes or dry Gewurztraminer. For dessert, serve fortune cookies along with a bowl of fresh strawberries.

Remember that you can make this Chinese Chicken Salad up at least 4 hours ahead and keep refrigerated. This amount will serve 6 but I always hope there is enough leftover for lunch the next day.

Recipe Tips:

    - To julienne the carrots and cucumbers, cut into thin strips, about 1/8-inch thick by 4-inches, preferable the same length as the shredded chicken

    - Watch the sesame seeds carefully, as they can burn quickly

    - If you like preserved red ginger add a tablespoon of it finely chopped to the dressing

    - Use shredded Asian cabbage instead of lettuce to line the serving plates

Diane's Chinese Chicken Salad Recipe

    Prep Time: 20 minutes

    Cook time: 20 minutes

    Yield: Serves 4 to 6

Diane's Chinese Chicken Salad Recipe Ingredients

    1 clove garlic, minced

    1 tablespoon peanut butter

    Pinch sugar

    Pinch Chinese hot mustard

    1/4 cup soy sauce

    1/4 cup unseasoned rice wine vinegar

    1 tablespoon hot chili oil

    1 tablespoon vegetable oil

    1/4 cup dark sesame oil

    2 pounds chicken breasts, boned

    1 tablespoon sesame seeds

    1 medium European cucumber, julienned

    2 carrots, peeled and julienned

    2 green onions, thinly sliced on diagonal

    2 tablespoons finely chopped cilantro

    2 cups shredded iceberg lettuce or cabbage

Diane's Chinese Chicken Salad Recipe Directions

    1. For dressing:

    - Combine all ingredients except the oils, and mix well using a whisk.

    - Slowly whisk oils into dressing until combined. Taste for seasoning.

    2. In a medium skillet with high sides or a large saucepan, bring enough water to cover the chicken to a simmer.

    - Add chicken breasts and simmer for 10 to 12 minutes, depending on their size, or until just tender. Remove from the heat.

    3. Cool the chicken in the liquid.

    - Drain the chicken and remove the skin.

    - Shred the chicken by tearing the meat into long, thin pieces or cut it with a knife.

    - Reserve in medium serving bowl.

    4. To toast sesame seeds, place in a medium skillet over medium-high heat.

    - Shake until seeds turn light brown, about 2 minutes.

    - Remove immediately from skillet.

    5. Combine the chicken, cucumber, carrots, green onions, and 1 tablespoon cilantro.

    - Add the dressing and mix well.

    - Taste for seasoning.

    - Place the lettuce or cabbage on a platter and transfer the chicken salad on Garnish with sesame seeds and the remaining cilantro.

    Use tongs to serve.

 

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Diane's Chinese Chicken Salad Recipe

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