Name: Crunchy Chinese Chicken Salad: A Refreshing Delight
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Chinese
Ingredients: 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.); 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.); 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.)

Description

A vibrant Crunchy Chinese Chicken Salad that’s meal prep-friendly, customizable, and full of refreshing flavors.

Ingredients

Scale

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.)
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.)
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.)

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Instructions

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.
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.
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.
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.
Top the salad with crispy fried noodles just before serving.

Notes

This salad can be made ahead of time.
Customize the vegetables based on your preference.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Salad
Method: Poaching and Tossing
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 10 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 75 mg