Name: Chinese Chicken Salad
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: Asian

From the Cook

1/5

Chinese Chicken Salad

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Instructions

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Instructions

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.

In a large bowl, combine the chicken, carrot, cabbage, bell pepper, cilantro and sesame seeds.

Place the remaining ingredients in the bowl of a food processor and pulse to combine.

Add the dressing to the salad and toss to combine.

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Tips & Tricks (5)

Poach Your Chicken for Silky Perfection 🍗
Poach chicken breasts in simmering water with ginger and soy sauce instead of pan-searing to keep the meat incredibly tender and infuse it with subtle Asian flavors that complement the dressing.
Make Your Dressing 24 Hours Ahead ⏰
Prepare the almond butter dressing a day before serving so the ginger and sesame oil flavors fully marry together, creating a more complex and cohesive taste.
Ice Bath and Chill Your Vegetables ❄️
After slicing your napa cabbage, carrots, and peppers, submerge them in ice water for 15 minutes to maximize crispness and ensure they stay crunchy even when dressed.
Toast Your Sesame Seeds Fresh 🎯
Lightly toast sesame seeds in a dry pan for 2-3 minutes just before serving to unlock their nutty aroma and intensify their flavor, rather than using pre-toasted seeds.
Dress Just Before Serving 🥗
Add the dressing to your salad only moments before eating to prevent the vegetables from becoming soggy and maintain the perfect contrast between creamy dressing and crispy components.