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Oriental Chicken Salad

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Submitted by lucyskeeper

Asian-style chicken salad with ginger-poached whole chicken, rice noodles, blanched celery and carrots, and a soy-lime dressing. Cold-platter main-course salad that makes the most of a tender poached bird.

YIELD

8 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

This is a full-meal salad that uses poached chicken as the anchor, not grilled or roasted. Simmering a whole bird with gingerroot tucked under the skin gives you double the reward: unbelievably tender meat AND a rich, aromatic broth that gets put to work blanching the vegetables.

Tucking sliced ginger into slits in the skin perfumes the chicken from the inside as it cooks. It’s a gentler flavor than tossing ginger in the water.

Blanching celery and carrots in the chicken broth (not plain water) picks up chicken-ginger flavor in every slice. Shock them in cold water immediately after or they’ll keep cooking and turn floppy.

Rice noodles need nothing more than a package-direction soak or brief boil, then a good drain. Overcooked rice noodles turn to paste.

The dressing is a simple soy-lime-garlic-oil combination that lets the chicken and vegetables stay front and center. It goes on just before serving so the noodles don’t absorb it all.

Kitchen Tips

  • Save the poaching broth. Strain and freeze for soup or cooking rice; it’s too good to pour down the drain.
  • Use tamari instead of soy sauce for a gluten-free version. The flavor is nearly identical but slightly richer.
  • Shred the chicken with two forks for a more rustic look, or dice it for cleaner spoonfuls.
  • Let the assembled salad chill 30 minutes before serving. Cold brings out the crunch and the lime.

Variations

  • Add toasted sesame oil (½ teaspoon) to the dressing for deeper nutty notes.
  • Toss in shredded Napa cabbage or bok choy for a fuller vegetable mix.
  • Top with chopped peanuts or fried shallots for texture and crunch.

Ingredients

4 ½ 2
POUNDS KG WHOLE CHICKEN
1 237
CUP ML GINGER ROOT
sliced
3 3
STALKS EACH CELERY
sliced
4 115.6
OUNCES ML/G RICE NOODLE
2 30
TABLESPOONS ML VEGETABLE OIL
1 ½ 23
1 15
TABLESPOON ML LIME JUICE
1 1
CLOVE CLOVE GARLIC
minced
½ 118
CUP ML RADISH
sliced
3 3
EACH CARROTS
sliced

Directions

Remove giblets and neck fromm chicken.

Rinse chicken; pat dry.

Make several slits in skin of the chicken and insert gingerroot slices.

Place chicken in a dutch oven and cover with water.

Bring to a boil, reduce heat and simmer 50 min. or until chicken is tender. Remove chicken from broth, Reserving broth; let chicken cool. Discard gingerroot slices. skin and Bone chicken and cut into ½ inch pieces. Set aside. bring reserved chicken broth to a boil; add celery and carrots and cook over high heat 45 seconds. Drain vegetables well and rinse immediately under cold water. Cook rice noodles according to package directions, drain well. Combine oil, soysauce, lime juice, and garlic. Add to reserved chicken, celery, carrots, green onions and radishes, tossing gently. Spoon rice noodles onto a serving platter. Arrange chicken mixture in center. Chill until ready to serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 689 50% from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 225mg 75%
Sodium 411mg 17%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 141g
Vitamin A 89% Vitamin C 9%
Calcium 6% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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