Chinese Chicken Salad with Soy Ginger Dressing
Poached chicken breast served over mixed greens with red and napa cabbage, cucumber, and carrot, dressed with a soy-ginger vinaigrette made from soy sauce, rice vinegar, sesame oil, and fresh ginger. Crispy noodles and sesame seeds add texture to this light, balanced salad.
Ingredients
- 1 pound boneless skinless chicken breast
- 1 teaspoon kosher salt
- 1 fresh ginger, whole
- 1 clove garlic
- 3 tablespoon low-sodium soy sauce
- 3 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 ½ teaspoon fresh ginger, minced
- ½ teaspoon ground black pepper
- 1 tablespoon sesame oil
- 2 tablespoon grapeseed oil
- 1 cup red cabbage, chopped
- 2 cup napa cabbage, choppedgreen cabbage1:1vegetable
less tender, slightly earthier
- 2 cup romaine lettuce, chopped
- 1 cup carrot, chopped
- 1 cup cucumber, chopped
- ½ cup fresh cilantro
- 1 cup crispy chow mein noodles
- 1 teaspoon sesame seeds
Instructions
- 1
Place chicken breast in a pot with enough water to cover by 1 inch. Add salt, fresh ginger, and garlic.
- 2
Bring to a simmer over medium-high heat when bubbles form around the pot edge.
- 3
Reduce heat to medium-low and maintain temperature around 170-180 degrees F.
- 4
Cook chicken until the center reaches 165 degrees F, 20 to 23 minutes.
- 5
Transfer chicken to a plate and cool in the refrigerator. Once cool, shred and reserve.
- 6
In a medium bowl, combine soy sauce, rice vinegar, sugar, minced ginger, minced garlic, and black pepper.
- 7
Slowly whisk in sesame oil and grapeseed oil, or blend all vinaigrette ingredients for a few seconds. Set aside 10 minutes to allow flavors to meld.
- 8
Combine red cabbage, napa cabbage, romaine lettuce, carrot, cucumber, shredded chicken, and cilantro in a large bowl.
- 9
Whisk dressing if separated. Drizzle over greens and toss.
- 10
Top with noodles and sesame seeds. Serve immediately.
Tips
Keep poaching water at a gentle simmer to avoid tough, stringy chicken.
Shredding chicken while still warm makes it easier to separate.
Letting dressing sit before serving allows flavors to fully develop.
Good to Know
Shredded chicken and dressing keep separately in airtight containers for up to 3 days. Assemble salad just before serving to prevent sogginess.
Poach and shred chicken up to 1 day ahead. Make dressing up to 2 days ahead. Prep vegetables and store in separate containers overnight.
Serve immediately after tossing with dressing and topping with noodles and sesame seeds to maintain crispness.
Common Mistakes
Poach at a rolling boil to avoid overcooked, stringy chicken; keep heat at medium-low for gentle, even cooking.
Do not dress the greens more than a few minutes before serving to avoid wilting.
Substitutions
Gluten-Free Swaps
General Alternatives
less tender, slightly earthier