1/1 Photo of Chinese Chicken Salad With Peanut-Sesame Dressing
1 hr 10 mins
Cold shredded chicken in a peanut-sesame dressing is a common component of the exquisitely arranged cold appetizer platters served at Chinese banquets. This salad is as popular among Westerners as it is with the Chinese, and many variations of it are offered in casual dining spots throughout the West. From Joyce Jue, "Far East Cafe: The Best of Casual Asian Cooking".
My Private Note
Units: US | Metric
- 2 large whole chicken breasts
- 2 teaspoons salt
- 1/2 lb fresh Chinese egg noodles
- 1 1/2 teaspoons peanut oil
- 3 tablespoons white sesame seeds or 3 tablespoons black sesame seeds
- 1/4 cup finely-julienned red bell pepper
- 1 cup finely-julienned peeled carrot
- 1/2 cup fresh cilantro leaves (fresh coriander)
- 1 small cucumber, cut into 2-inch julienne
- 2 teaspoons peanut butter
- 2 teaspoons asian sesame paste
- 2 tablespoons sugar
- 1/3 cup dark soy sauce
- 1/3 cup Chinese red vinegar or 1/3 cup balsamic vinegar
- 2 tablespoons peanut oil or 2 tablespoons corn oil
- 1 tablespoon sesame oil
- 1/2 teaspoon chili oil (to taste)
- 2 teaspoons minced garlic
- 1 teaspoon minced peeled fresh ginger
- 1/4 cup chopped green onion (spring)
- 1/4 cup chopped dry roasted peanuts
- 1Fill a large saucepan three-fourths full with water and bring to a boil.
- 2Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low.
- 3Simmer, uncovered, until tender, 20 to 25 minutes.
- 4Drain and let cool.
- 5Remove the skin from the chicken breasts, bone the breasts and hand shred the meat with the grain into strips about 1/2 inch thick and 2 inches long.
- 6Refill the large saucepan three-fourths full with water.
- 7Bring to a boil over high heat and add the salt.
- 8Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands.
- 9When the water comes to a second boil, boil for 1 minute longer.
- 10Pour the noodles into a colander and rinse thoroughly with cold running water.
- 11Drain thoroughly and transfer to a large bowl.
- 12Toss with the peanut oil to keep the noodles from sticking together.
- 13Set aside.
- 14If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes.
- 15If using black sesame seeds, leave them untoasted.
- 16In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or raw sesame seeds.
- 17Arrange the cooked noodles in a wide shallow bowl.
- 18Scatter the cucumber over the noodles and top with the chicken mixture.
- 19Cover and refrigerate until ready to serve.
- 20To make the dressing, in a small bowl, stir together the peanut butter, sesame paste, sugar, soy sauce and vinegar. In a small saucepan over medium heat, combine the peanut or corn oil, sesame oil and chili oil.
- 21When hot, add the garlic, ginger and green onion; saute gently until fragrant but not browned, about 15 seconds.
- 22Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute.
- 23Remove from the heat and let cool to lukewarm.
- 24Pour the warm dressing over the chicken salad and sprinkle with the peanuts.
- 25Serve immediately.
Browse Our Top Chicken Breast Recipes
You Might Also Like...View All Chicken Breast Recipes
Nutritional Facts for Chinese Chicken Salad With Peanut-Sesame Dressing
Serving Size: 1 (168 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 355.0
- Calories from Fat 158
- Total Fat 17.5 g
- Saturated Fat 2.9 g
- Cholesterol 31.9 mg
- Sodium 1797.1 mg
- Total Carbohydrate 40.6 g
- Dietary Fiber 3.9 g
- Sugars 7.9 g
- Protein 11.3 g
The following items or measurements are not included:
whole chicken breasts
Chinese red vinegar