Ludo a la Maison Season 11 EP7 Chinese Chicken Salad

Boil chicken breast in salted water for 10 to 15 minutes or in chicken stock for more flavor.

Prepare the Chinese vinaigrette by blending sesame paste, honey, rice vinegar, soy sauce, sesame oil, mustard powder, kosher salt, pine nuts, peanut oil, and black pepper until smooth.

Slice cabbage and carrots very finely for the salad.

Fry potato in peanut oil at 325°F until crispy, stirring to prevent sticking.

Drain the fried potato chips on paper towels and sprinkle with salt.

Slice the cooked chicken breast into half-inch thick pieces or shred it.

Add shredded chicken to the salad bowl.

Pour the vinaigrette over the salad slowly, mixing to ensure even coverage.

Add potato chips to the salad, breaking them slightly for texture.

Finish the salad with a squeeze of fresh lime juice and a sprinkle of black pepper.

Equipment Needed

Dietary

Allergens