Craving something light yet satisfying? This Chinese Chicken Breast Salad blends tender poached chicken with crisp veggies and a bold, garlicky chili oil dressing. It’s quick to prepare, high in protein, and perfect for busy lunches or refreshing dinners. Each bite balances cool crunch with just the right touch of heat, making it a meal you’ll crave again and again. Plus, it stores beautifully for meal prep, so you can enjoy fresh flavor all week long.
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Chinese Chicken Breast Salad Recipe Overview
This Chinese Chicken Breast Salad delivers a vibrant mix of flavors and textures. Juicy shredded chicken pairs with crisp cucumber and carrot, while a nutty sesame chili dressing adds a deep, aromatic kick. The poached chicken stays moist thanks to gentle cooking, and the salad comes together in about 45 minutes including brining. It’s light but satisfying, with a balance of savory soy, tangy vinegar, and fragrant garlic. Whether you like a mild heat or a fiery edge, this dish adapts easily and makes a nourishing, high-protein meal that never feels heavy.
Why You’ll Love This Recipe
You’ll love how brining keeps the chicken juicy, while the sesame chili dressing brings bold umami flavor. The heat level is easy to adjust, and the entire recipe is straightforward for any skill level. It’s a great make-ahead option, stays fresh for days, and doesn’t require any special tools — just a pot and a mixing bowl. Each ingredient adds something unique, from crunch to aroma, creating a salad that feels both simple and restaurant-worthy.
Ingredients for Chinese Chicken Breast Salad
This salad shines because of its balanced mix of textures and flavors. Start with 3 large chicken breasts, brined in salted water for tenderness. The ginger slices and scallions infuse subtle warmth during poaching. For the dressing, sesame seeds, minced garlic, red finger hot peppers, and chili flakes combine beautifully once hot oil hits them, creating a toasty aroma. Add Chinkiang vinegar for tang and soy sauce for depth. Fresh carrot and cucumber bring crunch, while cilantro adds freshness. Finally, a handful of toasted peanuts finishes the dish with nutty richness. Each element has a purpose — the aromatics infuse fragrance, the vegetables provide crispness, and the sauce ties everything together with savory-sweet harmony.
How to Make Chinese Chicken Breast Salad
Prepare and Brine the Chicken
Slice the chicken breasts lengthwise, then crosswise into manageable pieces. Mix salt into water and soak the chicken for about 30 minutes. This simple brine helps the meat stay juicy and flavorful. Brining also shortens cooking time and prevents dryness, especially important for lean chicken breast. After brining, drain and pat dry. This step builds the foundation for a perfectly tender salad.
Poach the Chicken Gently
Bring water to a boil, then reduce heat to low. Add the chicken, ginger slices, and scallion pieces. Poach for about 15 minutes or until the chicken reaches 165°F. This low, steady heat keeps the texture delicate. Once cooked, let it cool slightly before shredding. Shredded chicken absorbs the dressing better than chunks, creating a cohesive, flavorful salad base.
Make the Chili Garlic Oil Dressing
In a heatproof bowl, combine sesame seeds, garlic, peppers, and chili flakes. Heat oil until it’s just smoking, then carefully pour it over the mixture. The sizzling sound means the flavors are blooming instantly. Add soy sauce and Chinkiang vinegar, then stir well. You can tone down the chili flakes if you prefer a milder flavor, but keeping some heat gives this dressing its character. The optional hot oil step intensifies aroma and adds that authentic Chinese-style depth.
Assemble the Salad
Place shredded chicken, julienned carrot, cucumber, cilantro, and peanuts in a large bowl. Pour the chili-garlic dressing over and toss until everything is evenly coated. Taste and adjust seasoning with extra soy sauce or vinegar if needed. The result is a bright, layered salad — spicy, savory, nutty, and refreshing all at once.
Pro Tips for the Best Chinese Chicken Salad
Cutting the chicken into smaller slices helps the brine penetrate faster and cook more evenly. Always keep the poaching water just below boiling to maintain tenderness. If you’re sensitive to heat, use fewer chili flakes or skip the fresh peppers. For extra crunch, chill the salad before serving or add crushed peanuts right before eating. You can also drizzle a bit more vinegar for brightness or toss in shredded cabbage for volume. These small tweaks make it easy to customize your Chinese Chicken Breast Salad exactly to your taste.
Variations and Substitutions
This salad is flexible. You can use chicken thighs instead of breasts for richer flavor. Swap peanuts for cashews or almonds for a different crunch. Add bell peppers, bean sprouts, or thinly sliced celery for variety. For a milder version, skip the chili flakes and use sesame oil for gentle warmth. If you’re meal prepping, keep the dressing separate until ready to serve. It’s also delicious served over chilled noodles or rice for a more filling meal.
Frequently Asked Questions
What goes in a Chinese Chicken Salad?
Typically, shredded chicken, crisp vegetables like carrots and cucumber, herbs, nuts, and a flavorful soy-based dressing.
What is another name for Chinese Chicken Salad?
It’s sometimes called “Sichuan Cold Chicken Salad” or “Bang Bang Chicken,” depending on the region and dressing style.
What are the 4 ingredients in chicken salad?
At its simplest, chicken salad includes chicken, dressing, a crunchy element, and herbs or veggies.
When was Chinese Chicken Salad popular?
It became popular in the U.S. during the 1980s as a light, Asian-inspired fusion dish often served in cafes and delis.
Other Recipes You May Enjoy
- Ginger Scallion Chicken Noodle Soup
- Chicken with Peaches 30-Minute Dinner Recipe
- Healthy Chicken Cauliflower Rice Casserole
- Chicken and Zucchini Skillet Recipe
- Chicken Bacon Ranch Quesadilla Best Meal
- Chicken Pozole Verde Recipe
Conclusion
This Chinese Chicken Breast Salad is the perfect mix of freshness, flavor, and simplicity. The juicy chicken, crisp veggies, and bold dressing create a balanced meal that works for lunch, dinner, or meal prep. It’s satisfying without being heavy and easy to adjust for any spice level. Once you try it, you’ll want to keep it in your regular rotation. For more bright meal ideas, visit my Pinterest for fresh inspiration and quick dinner favorites.
Chinese Chicken Breast Salad
Equipment
- Large pot For poaching the chicken
- Mixing bowl For combining salad ingredients
- Knife and cutting board For slicing vegetables and chicken
- Heatproof bowl For making the chili oil dressing
Ingredients
- 3 large chicken breasts
- 4 cups water
- 1 tablespoon salt
- 3 slices ginger
- 2 stalks scallions (cut into 2-inch pieces)
- 1 ½ tablespoons sesame seeds
- 3 cloves garlic, minced
- 2 medium red finger hot peppers, sliced
- 2 tablespoons red chili flakes
- 3 tablespoons oil (neutral or vegetable)
- 1 tablespoon Chinkiang vinegar
- 3 tablespoons soy sauce
- 1 medium carrot, julienned
- ½ medium cucumber, julienned
- ⅓ cup cilantro, chopped
- 3 tablespoons toasted peanuts
Instructions
- Slice chicken breasts lengthwise, then crosswise. Brine in salt water for 30 minutes, then drain and pat dry.
- Boil water, then lower heat. Add chicken, ginger, and scallions. Poach for 15 minutes or until the chicken reaches 165°F. Remove and cool before shredding.
- In a heatproof bowl, mix sesame seeds, garlic, peppers, and chili flakes. Heat oil until smoking, then pour over. Add vinegar and soy sauce, then stir well.
- In a large bowl, toss shredded chicken with carrot, cucumber, cilantro, and peanuts. Pour over the dressing and mix until evenly coated.
