Chinese Chicken Salad
Fresh, crunchy Chinese Chicken Salad is full of vibrant flavors and colors. It’s an easy, satisfying side dish or a meal by itself.
2 boneless, skinless chicken breasts
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon white pepperg
1 cucumber, thinly sliced
1/3 cup grated carrots
1 green onion, green parts thinly sliced. White part cut into 1 inch stalk.
1 inch ginger, sliced.
FOR THE SESAME VINAIGRETTE
1/4 cup plus 2 tablespoons rice wine vinegar
1 clove garlic, pressed
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 teaspoon soy sauce
Step 1: Arrange the chicken in a single layer on the bottom of the saucepan or pot large enough for them to sit mostly in a single layer. Pour in enough cool water to cover the chicken by an inch or so. Add sliced ginger and the white part of the green onion. Bring to a boil over medium-high heat. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. Begin checking the chicken after 8 minutes: it is done when opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165°F. Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness of the meat and whether it is has a bone. Set chicken on a plate and let it cool.
Step 2: In the mean time, make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside. Slice cucumber and carrot.
Step 3: Shred the chicken. To assemble the salad, place shredded chicken on a large plate. Top with cucumber and carrot. Pour sesame vinaigrette on top of the salad and gently toss to combine. Then add diced green parts of the green onion.