Introduction
You know those evenings when it’s too hot to cook but you still want something satisfying? That’s when I reach for this Chinese Chicken Breast Salad. It’s cool, crisp, and bursting with flavor, making it perfect for summer nights. Plus, with about 20 minutes of prep and a short cook, this dish feels fresh, healthy, and easy enough to whip up even when you’re tired.
Table of Contents
Ingredients
For the Chicken
- 3 large chicken breasts
- 4 cups water
- 1 tablespoon salt
- 3 slices ginger
- 2 scallions, cut into 2-inch pieces
For the Dressing
- 1 1/2 tablespoons sesame seeds
- 3 garlic cloves, minced
- 2 medium red finger hot peppers
- 2 tablespoons red chili flakes
- 3 tablespoons oil
- 1 tablespoon Chinkiang vinegar
- 3 tablespoons soy sauce
For the Salad
- 1 medium carrot, julienned
- 1/2 medium cucumber, julienned
- 1/3 cup cilantro
- 3 tablespoons toasted peanuts
Step-by-Step Instructions
Brining the Chicken
First, slice the chicken breasts lengthwise and crosswise for even brining. In a bowl, whisk together water and salt, then add the chicken. Let it sit for 30 minutes. This step keeps the chicken juicy and tender, so don’t skip it! After 30 minutes, drain the brine.
Poaching and Shredding the Chicken
Next, bring a pot of water to a boil, then reduce to the lowest heat. Add chicken, ginger, and scallions. Cover and poach for 15 minutes until the chicken reaches 165°F. Then transfer to a plate to cool before shredding into bite-sized pieces. Shredded chicken gives this salad a light texture that pairs beautifully with crunchy vegetables.
Making the Dressing
While the chicken cools, prepare the dressing. Combine sesame seeds, garlic, peppers, and chili flakes in a heatproof bowl. Heat the oil until smoking and carefully pour it over the mixture. The sizzle brings out a warm, nutty aroma that fills the kitchen. Stir in vinegar and soy sauce and mix well.
Assembling the Salad
In a large bowl, toss shredded chicken, carrot, cucumber, cilantro, peanuts, and the fragrant dressing together. Every bite will offer a mix of textures: tender chicken, crisp veggies, crunchy peanuts, and a bold, spicy dressing.
Tips for Best Chinese Chicken Breast Salad Results
- Slice chicken smaller to cut brining and cooking times.
- Brine for at least 30 minutes to lock in moisture.
- Poach gently to keep the chicken delicate.
- Always check for 165°F internal temp for food safety.
- Adjust chili flakes or omit them entirely if you want a milder salad.
- Use hot oil for the dressing for best aroma, but it’s optional.
More Such Recipes
If you love this salad, try my air fryer chicken breasts recipe for another easy weeknight option. Or check out easy oven baked chicken thighs for something heartier. Craving more crunch? My Korean cucumber salad recipe and fresh tomato cucumber mozzarella salad are wonderful companions.
Chinese Chicken Breast Salad Recipe Card
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Chinese Chicken Breast Salad (Quick & Flavorful Recipe)
- Total Time: 30 minutes
- Yield: 2 to 4 servings
Description
A fresh, healthy Chinese Chicken Breast Salad with tender poached chicken, crisp veggies, and a bold sesame chili dressing. Perfect for summer meals and easy weeknight dinners.
Ingredients
3 large chicken breasts
4 cups water
1 tablespoon salt
3 slices ginger
2 scallions (cut into 2-inch pieces)
1 1/2 tablespoons sesame seeds
3 cloves garlic (minced)
2 medium red finger hot peppers
2 tablespoons red chili flakes
3 tablespoons oil
1 tablespoon Chinkiang vinegar
3 tablespoons soy sauce
1 medium carrot (julienned)
1/2 medium cucumber (julienned)
1/3 cup cilantro
3 tablespoons toasted peanuts
Instructions
1. Slice chicken breasts lengthwise and crosswise; whisk water and salt, then brine chicken for 30 minutes and drain.
2. Boil water, reduce to lowest heat, add chicken, ginger, scallions; poach 15 minutes until 165°F (74°C); cool and shred chicken.
3. Combine sesame seeds, garlic, peppers, chili flakes in heatproof bowl; heat oil until smoking and pour over mixture; add vinegar and soy sauce; mix well.
4. In large bowl, toss shredded chicken, carrot, cucumber, cilantro, peanuts, and dressing until evenly coated.
Notes
Slice chicken smaller to reduce brining and cooking time.
30-minute brine ensures juicy, tender chicken.
Poach gently to maintain tender texture.
Ensure chicken reaches 165°F for food safety.
Adjust chili flakes or omit for a milder version.
Hot oil enhances aroma but is optional.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Chicken Recipes
- Method: Poaching
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
FAQ
Can I make this salad ahead of time?
Yes, you can prep it a few hours ahead. Keep the dressing separate until serving for the freshest texture.
How spicy is this dish and how can I adjust it?
It’s medium-spicy thanks to the chili flakes and hot oil. Reduce or omit chili flakes for a mild version.
What’s the best way to poach chicken breasts for tenderness?
Keep water at the lowest simmer and check internal temp. Aim for 165°F, then let it rest before shredding.
Conclusion
This Chinese Chicken Breast Salad brings crunch, heat, and a cool freshness that’s hard to beat. It’s easy, quick, and so satisfying. Give it a try, and don’t forget to share it with family or friends – it’s perfect for a light lunch or a simple dinner.
You can also find inspiration and share your own creations with us over on Pinterest or Facebook.