Chinese Chicken Salad




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.


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.



Serve immediately