Chinese-Style Chilled Chicken Salad recipe - ingredients, nutrition and when to eat it
This Chinese-style cold salad combines poached chicken and cucumber in a chilled dressing.
This Chinese-style cold salad combines poached chicken and cucumber in a chilled dressing. The gentle heat of chili oil and bright tang of vinegar make it ideal for dinner on a hot day or a light lunch.
Chinese · 25 minutes to cook
Nutrition (per 809g serving): 270.5 kcal · protein 32.3g · carbohydrate 10.6g · fat 11.7g · sodium 923mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Chicken breast can become dry if overcooked, so remove it from the pot as soon as it is cooked through and let it cool.
Tips: Drain the bean sprouts and cucumber well so they don’t water down the dressing.
Tips: Once assembled, refrigerate for about 10 minutes to let the flavors soak in evenly.
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Ingredients (1 serving)
- Chicken breast — 120 g
- Cucumber — 0.5 pc
- Mung bean sprouts — 40 g
- Green onion — 10 g
- Garlic — 1 pc
- Ginger — 3 g
- Chili oil — 1 Tbsp
- Vinegar — 2 tsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Sesame oil — 0.5 tsp
- Whole sesame seeds — 1 tsp
- Water — 500 ml