Poached Chicken:
- 1 Bayleaf
- 1/2 inch 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 Ginger grated
- 1 tablespoon Honey
- 1/2 teaspoon Pepper
- 1 Pinch Salt
Salad Ingredients
- 3 cups Chinese Cabbage finely shredded
- 2 cups Carrots finely julienned
- 1/2 cup Cucumber remove the seeds and diced
- 2 cups Red Cabbage finely shredded
- 1/2 cup Celery finely chopped
- 1/2 cup Spring Onions finely chopped
- 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
Calories: 706kcal | Carbohydrates: 77g | Protein: 38g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 3117mg | Potassium: 1129mg | Fiber: 6g | Sugar: 11g | Vitamin A: 11798IU | Vitamin C: 39mg | Calcium: 130mg | Iron: 6mg