Chinese Chicken Salad With Peanut-Sesame Dressing

Recipe by lazyme
READY IN: 1hr 10mins


  • 2
    large whole chicken breasts
  • 2
    teaspoons salt
  • 12
    lb fresh Chinese egg noodles
  • 1 12
    teaspoons peanut oil
  • 3
    tablespoons white sesame seeds or 3 tablespoons black sesame seeds
  • 14
    cup finely-julienned red bell pepper
  • 1
    cup finely-julienned peeled carrot
  • 12
    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
  • 13
  • 13
    cup Chinese red vinegar or 1/3 cup balsamic vinegar
  • 2
    tablespoons peanut oil or 2 tablespoons corn oil
  • 1
    tablespoon sesame oil
  • 12
    teaspoon chili oil (to taste)
  • 2
    teaspoons minced garlic
  • 1
    teaspoon minced peeled fresh ginger
  • 14
    cup chopped green onion (spring)
  • 14
    cup chopped dry roasted peanuts


  • Fill a large saucepan three-fourths full with water and bring to a boil.
  • Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low.
  • Simmer, uncovered, until tender, 20 to 25 minutes.
  • Drain and let cool.
  • Remove 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.
  • Refill the large saucepan three-fourths full with water.
  • Bring to a boil over high heat and add the salt.
  • Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands.
  • When the water comes to a second boil, boil for 1 minute longer.
  • Pour the noodles into a colander and rinse thoroughly with cold running water.
  • Drain thoroughly and transfer to a large bowl.
  • Toss with the peanut oil to keep the noodles from sticking together.
  • Set aside.
  • If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes.
  • If using black sesame seeds, leave them untoasted.
  • In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or raw sesame seeds.
  • Arrange the cooked noodles in a wide shallow bowl.
  • Scatter the cucumber over the noodles and top with the chicken mixture.
  • Cover and refrigerate until ready to serve.
  • To 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.
  • When hot, add the garlic, ginger and green onion; saute gently until fragrant but not browned, about 15 seconds.
  • Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute.
  • Remove from the heat and let cool to lukewarm.
  • Pour the warm dressing over the chicken salad and sprinkle with the peanuts.
  • Serve immediately.