Refreshing Asian Chicken Salad with Peanut-Sesame Drizzle
Experience the vibrant flavors of Asia with this Refreshing Asian Chicken Salad. Tender, cold shredded chicken is combined with a colorful array of fresh vegetables, all tossed in a luscious peanut-sesame dressing that perfectly balances sweet, savory, and tangy notes. This dish is reminiscent of elaborate banquet platters found in traditional Chinese feasts, yet it has been embraced by Western palates for its deliciousness and versatility. Serve it as a light lunch, a festive side dish, or a delightful appetizer; this salad is sure to impress your guests and satisfy your cravings!
6
Servings
350
Calories
21
Ingredients
Ingredients
Chicken Breasts
2 large (Cooked, skinned, boned, and hand shredded.)
Salt
2 teaspoons (To be added to boiling water.)
Fresh Chinese Egg Noodles
1/2 lb (Cooked according to package instructions.)
Peanut Oil
1 1/2 teaspoons (To coat the noodles.)
White or Black Sesame Seeds
3 tablespoons (Toasted if using white seeds.)
Red Bell Pepper
1/4 cup (Finely julienned.)
Carrot
1 cup (Finely julienned and peeled.)
Fresh Cilantro Leaves
1/2 cup (Fresh.)
Cucumber
1 small (Cut into 2-inch julienne.)
Peanut Butter
2 teaspoons (For the dressing.)
Asian Sesame Paste
2 teaspoons (For the dressing.)
Sugar
2 tablespoons (For the dressing.)
Dark Soy Sauce
1/3 cup (For the dressing.)
Chinese Red Vinegar or Balsamic Vinegar
1/3 cup (For the dressing.)
Peanut or Corn Oil
2 tablespoons (For sautéing.)
Sesame Oil
1 tablespoon (For sautéing.)
Chili Oil
1/2 teaspoon (To taste.)
Minced Garlic
2 teaspoons (For sautéing.)
Minced Fresh Ginger
1 teaspoon (For sautéing.)
Chopped Green Onion
1/4 cup (For sautéing.)
Chopped Dry Roasted Peanuts
1/4 cup (For garnish.)
Instructions
1
Fill a large saucepan three-fourths full with water and bring it to a boil.
2
Add the chicken breasts to the boiling water. Skim off any foam that forms on the surface and immediately reduce the heat to low.
3
Simmer the chicken uncovered for 20 to 25 minutes, or until it is tender and fully cooked.
4
Drain the chicken and let it cool before removing the skin and bones. Hand-shred the chicken into strips about 1/2 inch thick and 2 inches long.
5
In the same large saucepan, refill with water, bring to a boil again, and add salt.
6
Gently pull the fresh Chinese egg noodles apart and drop them into the boiling water, stirring occasionally.
7
After the water returns to a boil, cook the noodles for an additional minute. Drain in a colander and rinse thoroughly under cold running water to stop the cooking process.
8
Ensure the noodles are well-drained, then transfer them to a large bowl and toss with peanut oil to prevent sticking. Set aside.
9
If using white sesame seeds, toast them in a dry frying pan over medium heat until golden and fragrant, about 3 minutes. If using black sesame seeds, leave them untoasted.
10
In a large mixing bowl, combine the shredded chicken, red bell pepper, carrot, cilantro, and toasted or raw sesame seeds, tossing them together until evenly mixed.
11
In a wide shallow serving bowl, arrange the cooked noodles and scatter the cucumber over the top. Spoon the chicken mixture on top of the noodles.
12
Cover the salad and refrigerate until you're ready to serve.
13
For the dressing, in a small bowl, whisk together the peanut butter, sesame paste, sugar, dark soy sauce, and vinegar until smooth.
14
In a small saucepan, heat peanut or corn oil, sesame oil, and chili oil over medium heat.
15
When hot, add minced garlic, ginger, and chopped green onion; sauté gently until fragrant but not browned, about 15 seconds.
16
Pour in the peanut butter-sesame mixture and stir, cooking until it becomes a light syrup, about 1 minute. Remove from heat and allow to cool slightly.
17
Before serving, pour the warm dressing over the chicken salad and finish by sprinkling with chopped dry roasted peanuts. Serve immediately.
Nutrition Information
20g
Fat
40g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Refreshing Asian Chicken Salad?
The main protein is two large chicken breasts that are boiled, skinned, boned, and hand-shredded.
What type of noodles are recommended for this recipe?
The recipe calls for 1/2 lb of fresh Chinese egg noodles.
How many servings does this chicken salad recipe yield?
This recipe makes 6 servings.
What are the nutritional facts for one serving?
Each serving contains 350 calories, 15g of protein, 40g of carbohydrates, and 20g of fat.
How do you prevent the noodles from sticking together?
After draining and rinsing the noodles in cold water, you should toss them with 1 1/2 teaspoons of peanut oil.
How long should the chicken breasts be simmered?
The chicken should be simmered uncovered for 20 to 25 minutes or until tender.
What vegetables are included in the salad?
The salad includes finely julienned red bell pepper, julienned carrots, and julienned cucumber.
Can I use black sesame seeds instead of white?
Yes, you can use either white or black sesame seeds. White seeds should be toasted, while black seeds can be left untoasted.
What is the base of the salad dressing?
The dressing base consists of peanut butter, Asian sesame paste, sugar, dark soy sauce, and Chinese red vinegar.
What can be used as a substitute for Chinese red vinegar?
Balsamic vinegar can be used as a substitute for Chinese red vinegar.
How are the aromatics prepared for the dressing?
Minced garlic, minced fresh ginger, and chopped green onions are gently sautéed in oil for about 15 seconds.
What kind of oil is used for the chili component?
The recipe uses 1/2 teaspoon of chili oil, which can be adjusted to taste.
Should the dressing be served hot or cold?
The dressing is cooked into a light syrup and poured warm over the chilled chicken salad just before serving.
What is the final garnish for the dish?
The dish is finished with a sprinkle of 1/4 cup of chopped dry roasted peanuts.
How should the chicken be shredded?
The chicken should be hand-shredded into strips about 1/2 inch thick and 2 inches long.
What is the purpose of rinsing the noodles in cold water?
Rinsing the noodles under cold running water stops the cooking process.
How should the cucumber be prepared?
One small cucumber should be cut into 2-inch julienne strips.
How do you toast the sesame seeds?
Toast them in a dry frying pan over medium heat for about 3 minutes until golden and fragrant.
What herbs are used in the salad mixture?
The recipe includes 1/2 cup of fresh cilantro leaves.
How many ingredients are in this recipe in total?
There are 21 total ingredients listed for this salad and dressing.
Is the chicken cooked with any seasoning?
The instructions mention simmering the chicken in water, though salt is specifically added to the water when boiling the noodles.
Can this salad be prepared in advance?
Yes, the salad components can be arranged in a bowl and refrigerated until you are ready to serve.
What are the primary flavors of this dish?
The dish balances sweet, savory, and tangy notes with a luscious peanut-sesame profile.
What type of soy sauce is used?
The recipe specifically calls for 1/3 cup of dark soy sauce.
What is the cultural inspiration for this salad?
It is reminiscent of elaborate banquet platters found in traditional Chinese feasts.
How much sugar is in the dressing?
The dressing contains 2 tablespoons of sugar.
What oils are used to sauté the aromatics?
A combination of peanut or corn oil, sesame oil, and chili oil is heated to sauté the garlic, ginger, and onions.
How long do you cook the noodles once the water returns to a boil?
The noodles should be cooked for an additional minute after the water returns to a boil.
Does the recipe include any salt?
Yes, 2 teaspoons of salt are added to the water used for boiling the noodles.
What is the recommended serving style?
It can be served as a light lunch, a festive side dish, or a delightful appetizer.