Chinese · Lunch
Cold Chicken Salad with Peanut Sauce
Poached chicken breast, hand-shredded and tossed with cucumber, carrot and scallion in a peanut-sesame dressing sharpened with rice vinegar, soy sauce and chili oil. Served cold over lettuce, finished with crushed peanuts—a Sichuan-style cold appetizer built on contrasting textures and nutty, savory-tangy flavour.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
448Calories
45.2gProtein
22.1gFat
18.9gCarbs
9.8gSugar
4.1gFiber
1156mgSodium
137mgChol
4.3gSat Fat
980mgPotassium
68mgCalcium
2.6mgIron
0.4mcgVitamin B12
10.5mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
Instructions
1
Prep
Trim chicken breast, pat dry. Julienne cucumber and carrot, thinly slice scallion and garlic, grate ginger, and set vegetables aside.
2
Poach
Lower chicken into simmering salted water over medium heat and cook 10–12 minutes until 165°F throughout, then rest 10 minutes until cool enough to shred by hand.
3
Whisk
Combine peanut butter, soy sauce, rice vinegar, sesame oil, chili oil, sugar, garlic, ginger and salt in a bowl until smooth and glossy.
4
Plate
Mound lettuce on a plate, add dressed chicken and vegetables on top, scatter crushed peanuts over surface, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast, boneless and skinless
- 11 cucumber
- 11 carrot
- 22 scallion
- 4 tbsp4 tbsp peanut butter
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp chili oil
- 2 tsp2 tsp sugar-white
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 5 oz140g lettuce
- 2 tbsp2 tbsp peanut
- 1/4 tsp1/4 tsp salt
