Chinese Chicken Salad (with the best dressing)

This Chinese chicken salad combines crunchy vegetables, tender ginger-poached chicken, and an out-of-this-world homemade dressing. Each bite is packed with texture and flavor, enhanced by the sweet-and-spicy peanuts and a garnish of crunchy chow mein noodles.

Makes

Prep

20 mins

Cook

35 mins

Ingredients

1 ½ to 3 pounds boneless, skinless chicken breast
4 cups (945 ml) chicken broth
2 cups (475 ml) water
1 inch piece fresh ginger, cut into 6 rounds and lightly smashed
3 green onions, roughly chopped
2 garlic cloves, smashed
1 tablespoon soy sauce
1 teaspoon fine sea salt
1 teaspoon black pepper
⅓ cup (80 ml) rice wine vinegar
2 tablespoons soy sauce
1 ½ tablespoons honey
1 teaspoon Dijon mustard
2 tablespoons ginger, finely grated
1 small garlic clove, finely grated
½ cup (120 ml) avocado oil
1 cup (140 g) peanuts
1 tablespoon chili crisp
2 teaspoons honey
4 cups Napa cabbage (about ½ medium head)
4 cups red cabbage (about ½ medium head)
3 green onions, thinly sliced
½ cup fresh cilantro, chopped
1 cup grated or julienned carrots (2 medium)
Chow mein noodles to garnish

Steps

1In a large pot, combine broth, water, ginger, green onions, garlic, soy sauce, salt, and pepper over medium-high heat. Bring to a simmer.
2Add chicken breasts and bring back to a gentle simmer. Reduce heat to low and cook until the chicken reaches 155°F, about 13 to 15 minutes. Let the chicken rest in the hot liquid for 10 minutes until it reaches 165°F. Remove chicken from the liquid and allow to cool.
3Whisk together vinegar, soy sauce, honey, mustard, ginger, and garlic. Slowly pour in oil while whisking to emulsify the dressing.
4Toss peanuts with chili crisp and honey until evenly coated.
5In a large bowl, combine Napa cabbage, red cabbage, carrots, green onion, and cilantro. Pour in three-quarters of the dressing and toss to coat. Let sit for 5 to 10 minutes.
6Slice the poached chicken and toss with the remaining dressing.
7Arrange dressed salad on plates, top with chicken slices, scatter peanuts, and finish with chow mein noodles.

Notes from the cook

Store leftovers separately to maintain freshness. Poached chicken can be stored in an airtight container in the fridge for up to 4 days. The dressing, spicy peanuts, and chopped veggies can be prepped a day early.