Crunchy Chicken Salad
Salads
Chinese-ish salad with good flavors. Note: I made a dry rub for grilling: I ground a whole Anise seed pod using a mortar and pestle and I substituted oregano for the bay leaf but used the rest of the ingredients for the poached chicken. I substituted the chinese noodlles for crunchy onions. 2Tbs. of dressing, 1/2 cup chicken plus 1 1/2 cups of salad is about 300 calories. I suggest doubling the dressing as well.
Source: https://myfoodstory.com/chinese-chicken-salad-recipe/
Ingredients
- poached chicken - bayleaf1
- poached chicken - ginger1/2 inch
- poached chicken - star anise1-2
- poached chicken - peppercorns1/2 tsp
- poached chicken - coriander seeds1/2 tsp
- poached chicken - salt1 tsp
- chicken breasts2
- dressing - light soy sauce2T
- dressing - rice vinegar3T
- dressing - toasted sesame oil1T
- dressing - canola oil2T
- dressing - grated ginger1 tsp
- dressing - honey or agave syrup1T
- dressing - pepper1/2 tsp
- dressing - saltto taste
- salad - napa/chinese cabbage (finely shredded)3 cups
- salad - carrots (julienned)2 cups
- salad - cucumber (remove seeds and dice)1/2 cup
- salad - red cabbage (finely shredded)2 cups
- salad - celery (finely chopped)1/2 cup
- salad - spring onions (finely chopped)1/2 cup
- salad - crunchy fried noodles1-1&1/2 cups
Instructions
1. Add all the aromatics and chicken breasts to a pot of boiling water to poach the chicken. Once the water is simmering, turn off the flame and cover and let the chicken sit for 20-25 minutes till its cooked. Remove it from the poaching liquid and let it rest for 10 minutes before dicing or shredding it.
2. Whisk all the ingredients for the dressing in a bowl and set aside for 15 minutes. Whisk again, just before adding it to the salad.
3. In a large bowl, add all the veggies, chicken and the crunchy fried noodles. Pour the dressing and toss well. Serve immediately.