Secrets to Juicy Chinese Chicken Breast Salad

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic index sweetener.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based option, while canned chicken is often less expensive.

Slice each chicken breast in half lengthwise, then slice them in half crosswise to reduce brining and cooking time.

In a mixing bowl, add water and salt, whisk together, and place the chicken inside to brine for 30 minutes.

Remove the chicken breasts and drain.

In a pot of water over high heat, bring it to a boil, then turn to the lowest heat and add the chicken breast, ginger, and scallion to poach for about 15 minutes.

Remove the chicken breast when the internal temperature reaches at least 165° F (74° C) and let it cool down before shredding into small pieces.

In a bowl, add sesame seeds, garlic, red finger hot peppers, and red chili flakes.

In a small pan over high heat, add oil and heat until smoking hot, then pour the hot oil into the bowl to add aroma.

Add Jin Jang vinegar and soy sauce to the bowl, whisk together.

Toss in the shredded chicken breast, carrot, cucumber, cilantro, and toasted nuts, and mix together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens