Ginger Chicken Salad Recipe

Poach the chicken

Place the chicken breasts in a medium saucepan and add the broth or water so the breasts are mostly covered (about 3 cups). Add the sliced fresh ginger, 1 tsp kosher salt and 1/4 tsp black pepper. Bring to a gentle simmer over medium heat, then reduce heat so the liquid stays at a low simmer (not a rolling boil). Cover and simmer for 12–15 minutes, or until the internal temperature reaches 75°C (165°F) and the chicken is cooked through.

Remove the pan from heat, keep the chicken in the liquid for 3 minutes, then transfer to a cutting board. Let rest for 5 minutes to retain juices, then use two forks to shred the chicken into bite-sized pieces. Set shredded chicken aside in a bowl to cool slightly (it will absorb dressing better warm but not hot). Reserve 1/4 cup of the poaching liquid for thinning the dressing if needed.

Make the dressing

In a medium bowl, combine the grated fresh ginger, minced garlic, soy sauce, rice vinegar, lime juice, honey, neutral oil, and sesame oil. Whisk vigorously until the honey is fully incorporated. Add red chili flakes and taste. If the dressing is too sharp, whisk in up to 1–2 tbs of the reserved poaching liquid to mellow and thin it to a pourable consistency. Adjust salt to taste (start with a small pinch and increase if needed).

If you prefer a smoother, emulsified dressing, transfer the ingredients to a jar and shake vigorously, or pulse 3–4 times in a blender or immersion blender until slightly emulsified.

Toast the peanuts and sesame

Heat a small dry skillet over medium heat. Add the chopped raw peanuts and toast, stirring frequently, until they are fragrant and lightly browned, about 2–4 minutes. Transfer peanuts to a plate. In the same skillet add the sesame seeds and toast for 30–60 seconds until fragrant. Watch closely to prevent burning.

Prepare vegetables

While the chicken cools, place the shredded napa cabbage (or mixed greens), julienned carrot, sliced cucumber, and sliced green onions in a large mixing bowl. Add the chopped cilantro.

Combine salad with chicken and dressing

Add the shredded warm (or room-temperature) chicken to the bowl with vegetables. Pour 3/4 of the ginger dressing over the salad and chicken. Toss thoroughly to combine so the dressing evenly coats the ingredients. Taste and add more dressing if desired.

Season with black pepper to taste. Sprinkle the toasted peanuts and toasted sesame seeds over the top. Reserve a small amount of peanuts and cilantro for garnish if serving family-style.

Serve immediately for best texture. Leftovers can be refrigerated up to 2 days; keep dressing separate and toss just before serving to avoid sogginess.