From the Cook
From the Cook
From the Cook
From the Cook
1/5
Chinese Chicken Salad
Instructions
1
Place the chicken breast in a steamer pot over boiling water. Cook for 8 minutes or until cooked through. Cool and cut into chunks. You can also use leftover cooked chicken or rotisserie chicken and skip this step.
2
In a large bowl, combine the chicken, carrot, cabbage, bell pepper, cilantro and sesame seeds.
3
Place the remaining ingredients in the bowl of a food processor and pulse to combine.
4
Add the dressing to the salad and toss to combine.
My Calorie Intake
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Tips & Tricks (5)
- Poach Chicken Gently for Maximum Juiciness 🍗Poach chicken breasts in simmering water with ginger slices and soy sauce instead of pan-searing to ensure incredibly tender, juicy meat that won't dry out, then shred it for perfect texture integration with the salad.
- Balance Your Dressing Ratio 🥢Mix dressing components in a 2:1:1 ratio of almond butter to sesame oil to mayonnaise for the perfect creamy-nutty consistency that coats vegetables without becoming too heavy or greasy.
- Massage Napa Cabbage for Optimal Texture 💪Lightly massage the shredded napa cabbage with a pinch of salt 5 minutes before serving to slightly soften it while maintaining crunch, allowing it to better absorb the dressing's flavors.
- Toast Sesame Seeds for Deeper Flavor 🌰Lightly dry-toast sesame seeds in a skillet for 1-2 minutes before adding to the salad to unlock their nutty, complex flavors that elevate the entire dish from ordinary to exceptional.
- Assemble Just Before Serving 🎯Keep vegetables, chicken, and dressing separate until the last moment, then toss together immediately before plating to maintain crispness and prevent the salad from becoming soggy or wilted.
Recipe Facts
Diet at a Glance
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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