Chinese Chicken Salad

Poaching results in tender, juicy chicken with no added fat for this colorful, Asian-inspired salad.

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Chinese Chicken Salad
Makes: 4 to 6  servings Prep 25 mins Start to Finish 25 mins


  • 1 1/4 pounds  chicken tenders
  • 1/2 cup  seasoned rice vinegar
  • 1/4 cup  peeled fresh ginger slices plus 1 tablespoon finely grated ginger
  • 2 tablespoons  plus 1 teaspoon soy sauce
  • 2 tablespoons  dark sesame oil
  • 2 tablespoons  vegetable oil
  • 1/3 cup  coarsely chopped scallion
  • 1 1 1/2pound  napa cabbage, trimmed, leaves separated and stacked, halved crosswise and cut lengthwise into thin slices
  • 1 yellow bell pepper, stemmed, seeded, and cut into thin strips
  • 1 large carrot, cut into thin matchsticks
  • 2 tablespoons  toasted sesame seeds


1. Rinse and pat chicken dry.

2. Bring 4 cups water, 1/4 cup vinegar, the ginger slices, and 2 tablespoons soy sauce to boil in a large saucepan. Add chicken and simmer 1 minute. Remove pan from heat and let stand, covered, until chicken is cooked through, about 5 minutes. Drain chicken and discard ginger slices. Transfer chicken to a cutting board and cut diagonally crosswise into thin slices.

3. Whisk remaining 1/4 cup vinegar, 1 tablespoon grated ginger, 1 teaspoon soy sauce, the sesame oil, vegetable oil, 2 tablespoons water, and the scallion together in a large bowl; salt and pepper to taste. Stir in cabbage, bell pepper, carrot, three-quarters of the chicken slices, and 1 tablespoon sesame seeds until well combined. Mound salad on serving plates, top with remaining chicken slices and sprinkle with remaining sesame seeds. Makes 4 to 6 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)295,
  • Fat, total(g)15,
  • chol.(mg)66,
  • sat. fat(g)2,
  • carb.(g)13,
  • fiber(g)3,
  • pro.(g)30,
  • sodium(mg)622,
  • Percent Daily Values are based on a 2,000 calorie diet
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