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Crunchy Chinese Chicken Salad for a Refreshing Summer Bite

A vibrant Crunchy Chinese Chicken Salad that's meal prep-friendly, customizable, and full of refreshing flavors.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Poaching
  • 2 breasts Poached Chicken Can be substituted with poached paneer or tofu for vegetarian option.
  • 1 leaf Bayleaf Adds aromatic flavor during cooking.
  • 1 inch Ginger Fresh ginger, sliced.
  • 1 star Star Anise Offers a hint of sweetness and distinctive flavor.
  • 5 whole Peppercorns For seasoning.
  • 1 teaspoon Coriander Seeds Enhances the poaching liquid.
  • 1 teaspoon Salt Adjust to taste.
For the Dressing
  • 3 tablespoons Light Soy Sauce Substitute tamari for gluten-free option.
  • 2 tablespoons Rice Vinegar Adds acidity.
  • 1 tablespoon Toasted Sesame Oil Provides a rich, nutty flavor.
  • 2 tablespoons Canola Oil Can be replaced with olive oil.
  • 1 tablespoon Honey Sweeten, can swap with agave for vegan version.
For the Salad
  • 2 cups Crunchy Fried Noodles Essential for crunch.
  • 4 cups Chinese Cabbage Can substitute with napa cabbage.
  • 2 small Carrots Julienned.
  • 1 large Cucumber Sliced, seeds removed.
  • 2 cups Red Cabbage Shredded, can use green cabbage.
  • 1 cup Celery Diced.
  • 3 stalks Spring Onions Chopped.

Equipment

  • large pot
  • mixing bowl
  • knife
  • Cutting Board

Method
 

Steps
  1. In a large pot, bring water to a gentle boil, then add a bayleaf, ginger slices, star anise, peppercorns, coriander seeds, and a pinch of salt for flavor. Carefully lower the chicken breasts into the pot, turn off the heat, cover, and let them poach for 20-25 minutes. Once cooked, remove the chicken and let it rest for a few minutes before dicing or shredding it into bite-sized pieces.
  2. In a mixing bowl, whisk together light soy sauce, rice vinegar, toasted sesame oil, canola oil, and honey until well combined. Allow the mixture to sit for at least 15 minutes to let the flavors meld.
  3. In a large mixing bowl, toss together the Chinese cabbage, julienned carrots, sliced cucumber, shredded red cabbage, diced celery, and chopped spring onions. Once mixed, gently fold in the poached chicken, ensuring it’s evenly distributed.
  4. Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients. Let the salad rest for about 30 minutes at room temperature.
  5. Top the salad with crispy fried noodles just before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 720mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 3000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Make sure to use fresh vegetables to retain their crunch, and add the fried noodles right before serving for the best texture.

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