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5
from 1 vote
Chinese Chicken Salad
A healthy, flavorful, and super light salad with chicken breast.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Course:
Salad
Cuisine:
Chinese
Ingredients
3
Chicken Breast
boneless, skinless cut into bite-sized pieces
2
tsp
Soy Sauce
1/4
tsp
White Pepper
freshly ground
2
tbsp
Groundnut Oil
plus extra for deep frying
50
g
Thin Rice Noodles
1 head
Chinese Leaves
thinly sliced diagonally
3
Spring Onions
green parts included, sliced diagonally
40
g
Almonds with Skin
sliced lengthways
To Garnish
Sesame Seeds
optional
For the Dressing:
5
tbsp
Olive Oil – 5
3
tbsp
Rice Vinegar – 3 tblsp
3
tbsp
Soy Sauce – 3 tblsp
few drops
Sesame Oil
Salt
as required
Black Pepper Powder
Instructions
Sprinkle the chicken with the soy sauce and white pepper.
To make the dressing, whisk the ingredients together in a bowl until well blended.
Heat a wok over a high heat, then add the groundnut oil.
Stir-fry the chicken for 4-5 minutes until brown and crisp.
Drain on kitchen paper and allow to cool.
Wipe out the wok.
Pour enough groundnut oil for deep frying into the wok.
Heat to 180C/350F or until a cube of bread browns in 30 seconds, then fry a few noodles at a time until puffed up and crisp.
Drain.
Arrange the Chinese leaves in a shallow serving dish.
Place the noodles in a pile on top of the leaves on one side of the dish.
Arrange the chicken, spring onion and almonds in the remaining space.
Whisk the dressing again and pour over the salad.
Dress with the sesame seeds, if using.
Serve.