Ingredients for Chinese Chicken Salad With Peanut Sesame Dressing
- 2 boneless, skinless chicken breasts
- 1 tsp salt
- 8 oz Chinese egg noodles
- 2 tbsp peanut oil
- 1 tbsp white sesame seeds
- 1 red bell pepper
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro leaves
- 1/2 cup sliced cucumber
- 1/4 cup peanut butter
- 2 tbsp sesame paste
- 2 tbsp sugar
- 2 tbsp dark soy sauce
- 2 tbsp Chinese red vinegar
- 1 tsp sesame oil
- 1/2 tsp chili oil
- 2 cloves minced garlic
- 1 tsp minced fresh ginger
- 1 green onion
- 1/4 cup chopped dry roasted peanuts (optional)
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How to Make Chinese Chicken Salad With Peanut Sesame Dressing
- Bring 6 cups of water to a boil in a large saucepan. Add 2 boneless, skinless chicken breasts. Once boiling, reduce heat to low, simmer uncovered for 20-25 minutes, or until cooked through.
- Remove chicken from water and let cool completely. Once cool, remove skin and shred chicken into 1/2-inch thick, 2-inch long strips.
- While chicken cools, bring 6 cups of water to a boil in a large saucepan. Add 1 tsp salt.
- Add 8 oz dried noodles (your choice), gently separating strands. Boil for 1 minute after water returns to a boil.
- Drain noodles in a colander and rinse with cold water until cool. Toss with 1 tbsp peanut oil to prevent sticking.
- If using white sesame seeds (1 tbsp), toast in a dry pan over medium heat for 3 minutes, until fragrant. Black sesame seeds (1 tbsp) may be used raw.
- In a large bowl, combine shredded chicken, 1 red bell pepper (thinly sliced), 1/2 cup shredded carrots, 1/4 cup chopped cilantro, and toasted/raw sesame seeds.
- Arrange cooked noodles in a wide, shallow bowl. Top with sliced cucumber (1/2 cup, thinly sliced) and the chicken mixture.
- Refrigerate until ready to serve.
- **Make the Dressing:** In a small bowl, whisk together 1/4 cup peanut butter, 2 tbsp sesame paste, 2 tbsp sugar, 2 tbsp soy sauce, and 2 tbsp rice vinegar.
- In a small saucepan, heat 1 tbsp peanut oil, 1 tsp sesame oil, and 1/2 tsp chili oil over medium heat.
- Add 2 cloves minced garlic, 1 tsp minced ginger, and 1 green onion (finely chopped). Sauté for 15 seconds, until fragrant.
- Stir in the peanut butter mixture. Cook for 1 minute, until slightly thickened. Remove from heat and let cool slightly.
- Pour dressing over the chilled chicken salad, sprinkle with 1/4 cup chopped peanuts (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
31g
Fat
14g
Carbs
13g
