Chinese Chicken Salad Recipe

Name: Chinese Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup rice vinegar; 1 teaspoon sesame oil; 1 tablespoon soy sauce; 1/4 cup fresh lime juice; 2 tablespoons fresh basil chopped; 2 chicken breasts bone-in, skin-on, about 5 oz. each; 1/2 inch fresh ginger piece, peeled; 1 teaspoon salt; 1/2 teaspoon black peppercorns; 2 baby cucumbers; 4 radishes cleaned; 3 small carrots peeled; 1/2 head nappa cabbage about 3 cups processed; 1/2 cup dry roasted peanuts chopped

Servings: persons

1/2 cup rice vinegar
1 teaspoon sesame oil
1 tablespoon soy sauce
1/4 cup fresh lime juice
2 tablespoons fresh basil chopped
2 chicken breasts bone-in, skin-on, about 5 oz. each
1/2 inch fresh ginger piece, peeled
1 teaspoon salt
1/2 teaspoon black peppercorns
2 baby cucumbers
4 radishes cleaned
3 small carrots peeled
1/2 head nappa cabbage about 3 cups processed
1/2 cup dry roasted peanuts chopped

1
In jar with tight fitting lid, combine rice vinegar, sesame oil, soy sauce and lime juice. Shake to combine. Add basil just before serving.
2
In medium saucepan, place chicken, ginger, salt and peppercorns. Add enough cold water to cover chicken. Bring to simmer over medium-high heat, cover and reduce to low heat until internal temperature of chicken reaches 165 degrees, about 20 minutes. Take the pan off heat and let stand 10 minutes. Remove chicken from poaching liquid, discard skin and bones. Cut chicken into slices. Set aside until ready to use.
3
Attach Fresh Prep Slicer/Shredder Attachment to KitchenAid(R) Stand Mixer, and attach the slicing blade. Position large bowl under attachment to catch sliced ingredients. Put cucumbers, 1 at a time into feed tube. Turn stand mixer to speed 3 and process until cucumbers are sliced.
4
Repeat with radishes. Remove slicing blade and attach coarse shredding blade. Fill feed tube with carrots and turn stand mixer to speed 3 until carrots are shredded. Coarsely chop Nappa cabbage and toss with sliced and shredded vegetables. Drizzle with desired amount of dressing.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup rice vinegar, 1 teaspoon sesame oil, 1 tablespoon soy sauce, 1/4 cup fresh lime juice, and more.

Yes, Chinese Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chinese Chicken Salad

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