Shredded Asian Chicken Salad

When my daughter came home for her bday weekend, I had this salad  ready for her arrival with her cousin and roommate.  I knew it would be well received by her as she likes Chinese/Asian influenced foods and was perfect for me as I could make it ahead.  It’s an easy, portable salad great for picnicking as it contains no mayo (which also pleases those mayo haters, and you know who you are).

The chicken breasts were poached for this recipe.  I normally do not like to poach my chicken as I feel the flavor just simmers away, but leaving the chicken in the liquid to cool, it soaks in the flavor and stay so very moist.  A gentle shredding of the chicken, a quick chopping of veggies and simple whisked vinaigrette blends all the flavors together.

I overheard my daughter’s roommate commenting that Gina should make this and my daughter’s reply was that it’s about not having all the ingredients on hand.  So, my dear little Gina, see below, the ingredients are not all that uncommon to keep in your pantry and when I visit you next, I will, as always, fill your frig and pantry.

Shredded Asian Chicken Salad

For the salad:

4 boneless chicken breasts

Small cabbage, thinly shredded, about 2 cups

1 small red pepper, thinly sliced

2 carrots, peeled and cut into thin matchsticks

2 green onions, diagonally sliced, green tops included

2 tablespoons finely chopped fresh cilantro

1 tablespoon sesame seeds, toasted for garnish

For the vinaigrette:

2- 3 tablespoons soy sauce

¼ cup rice wine vinegar (unseasoned)

1 garlic clove, minced

1 tablespoon peanut butter or almond butter

Pinch of sugar

Pinch of Chinese hot mustard

2 tablespoons Sesame oil

¼ cup extra virgin olive oil, or slightly less

In a medium skillet, place in chicken breasts covering with water.  Bring to boil, reduce to simmer and gentle simmer until no longer pink, about 10-13 minutes.  Remove pan from heat and allow chicken to cool in its liquid.  Can be made ahead and refrigerated.

Drain the chicken and shred using two forks into thin strips.  In a large mixing bowl, combine the chicken and remaining salad ingredients.  Pour over vinaigrette and mix well.  Garnish with toasted sesame seeds.  Serve immediately or cover and refrigerate until serving time.

For the vinaigrette:  In a bowl, mix together all the ingredients up to the oils.  Slowly whisk in the oils until combined well.  Taste and adjust seasonings.

27 thoughts on “Shredded Asian Chicken Salad

  1. What a nice mom! I would be delighted to return home to such a wholesome and delicious meal. Poached chicken is amazingly flavourful, isn’t it? I love the idea of almond butter in the dressing!

  2. Mayo hater here, raising my hand frantically… 😉

    loved everything about this salad, I was expecting some yoghurt to replace the dreadful mayo, but I like even better with the almond butter and the soy vinaigrette. perfect Summer dish!

    you do have a lucky daughter!

    on a side note, I’ve poached chicken breasts in green tea the other day, turned out wonderful, I bet it would work well with this salad

  3. Awesome. I will be making this Sunday to havv for lunches during the week. I think my boy will love this too. I can’t wait to try. I love you and miss you!

  4. You are such a good mom. It’s funny, I used to wonder how my mom always had every possible ingredient in the house and cabinets. She always had the ingredients to make nearly anything and it just amazed me. It’s taken me 13 years of living out of her house to finally feel like my cabinets are nearing that stage. 🙂 Great salad Linda!

  5. Delicious – I should really eat more salads in the summer, especially when they look as good as this! I love the green tops of salad onions – can you believe there are people who throw them away thinking they’re not edible?! 😮

  6. I swear you and I have similar tastes in recipes. I have been cycling my fats for my figure competiton diet (not doing to well on!) Anyhow on my days that I can eat more healthy fats, I make a dressing similar to this for my chicken and steamed broccoli! I can’t wait to try it as a salad. yummy!

  7. You’re such a sweet mom, Linda! I’m sure your daughter loved this salad. I completely agree with what Kristy said above, about our moms having every ingredient known to man in the fridge/pantry. Honestly, I still don’t understand it. I’ll find a recipe with an ingredient I’m almost positive my mom won’t have, but low and behold, she pulls it out with a proud smile on her face. Someday I’ll get to that point!

  8. I love Pad Thai and this reminds me of it. All the wonderful flavor but much healthier without the noodles. Can’t wait to try this salad.

  9. Thank you for supplying my fridge with all these yummy ingredients, so now I can make this for Allison!!!! LOVE YOUUUU; SO PROUD OF YOU :}

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