Watch the recipe video above. If you are looking for a vibrant, refreshing salad that’s extra crunchy – this chinese chicken salad ticks all the boxes. It’s packed with veggies and poached chicken and the asian ginger dressing combined with crunchy fried noodles makes it extra special! You’ll be making this on repeat.
- 1 Bayleaf
- 1/2 inch piece Ginger
- 1–2 Star Anise
- 1/2 teaspoon Peppercorns
- 1/2 teaspoon Coriander Seeds
- 1 teaspoon Salt
- 2 Chicken Breasts
Asian Ginger Salad Dressing:
- 2 tablespoons Light Soy Sauce
- 3 tablespoons Rice Vinegar
- 1 tablespoon Toasted Sesame Oil
- 2 tablespoons Canola Oil
- 1 teaspoon grated Ginger
- 1 tablespoon Honey
- 1/2 teaspoon Pepper
- Pinch of Salt
- 3 cups finely shredded Chinese Cabbage
- 2 cups finely julienned Carrots
- 1/2 cup diced Cucumber (remove the seeds)
- 2 cups finely shredded Red Cabbage
- 1/2 cup finely chopped Celery
- 1/2 cup finely chopped Spring Onions
- 1 to 1 1/2 cups Crunchy Fried Noodles
- Add all the aromatics and chicken breasts to a pot of boiling water to poach the chicken. Once the water is simmering, turn off the flame and cover and let the chicken sit for 20-25 minutes till its cooked. Remove it from the poaching liquid and let it rest for 10 minutes before dicing or shredding it.
- Whisk all the ingredients for the dressing in a bowl and set aside for 15 minutes. Whisk again, just before adding it to the salad.
- In a large bowl, add all the veggies, chicken and the crunchy fried noodles. Pour the dressing and toss well. Serve immediately.
- Poached Chicken: Chicken poached by this method is tender and juicy. But you can skip this step and use pre-cooked shredded chicken
- Asian Salad Dressing: The dressing can be made in advance and stored in the fridge in an airtight container for up to a week
- Make Ahead: I actually enjoy tossing this salad with the dressing and letting it sit in the fridge for half an hour if I have the time. But if you choose to do that, add the fried noodles just before serving or they’ll get soggy