Chinese-Style Chicken Salad with Vinegar Dressing
Chilled chicken salad combining shredded poached chicken with crisp vegetables, bean sprouts, and cabbage. Tossed in a tangy vinegar and soy sauce dressing with mustard powder. Garnished with fresh herbs and tomato roses for an authentic Chinese preparation.
Ingredients
- 1 lb chicken with bonesturkey1:1poultryFull guide →
- 2 tomatoes
- 1 cup bean sprouts
- 1 cup cabbage, finely shredded
- 3 tablespoon vinegar
- 2 tablespoon soy sauce
- 1 teaspoon salt
- ½ teaspoon mustard powder, optional
- ½ cup capsicum, thinly slicedcucumber1:1vegetable
adds crunch
- parsley or coriander leaves, garnishscallions1:1herbFull guide →
Instructions
- 1
Boil or steam chicken until cooked through, then remove bones and shred into small pieces.
- 2
Cut tomatoes into thin strips after removing the pulp.
- 3
Combine chicken, tomato strips, bean sprouts, shredded cabbage, sliced capsicums, and vinegar, soy sauce, salt, and mustard powder.
- 4
Mix well and chill.
- 5
Serve decorated with parsley or coriander leaves and a tomato rose.
Tips
Remove tomato pulp to prevent the salad from becoming watery.
Chill thoroughly before serving for best flavor.
Good to Know
Refrigerate in airtight container for up to 3 days.
Prepare ingredients separately; assemble and chill up to 4 hours before serving.
Chilled. Garnish with fresh herbs and tomato rose at service.
Common Mistakes
Do not skip removing tomato pulp to avoid excess moisture and soggy salad.
Do not skip chilling to avoid serving at room temperature.