Equipment
Ingredients
Poached Chicken
- 600 g boneless skinless chicken breasts, whole
- 10 g ginger, sliced
- scallion scraps
Miso-Sesame Dressing
- 45 g white miso paste
- 45 ml rice vinegar
- 30 ml toasted sesame oil
- 15 ml soy sauce
- 10 g honey
- 5 g fresh ginger, finely grated
- 15 ml lime juice
Salad Base
- 300 g napa cabbage, thinly shredded
- 200 g romaine lettuce, chopped
- 150 g cucumber, sliced into half-moons
- 3 scallions, thinly sliced
- 15 g fresh cilantro, rough chopped leaves and tender stems
- 10 g fresh mint, leaves picked and torn
- 10 g toasted sesame seeds, garnish
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 411 kcal
- Protein
- 35 g
- Carbohydrates
- 17 g
- Fat
- 23 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 1170 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 96 mg
- Potassium
- 875 mg
- Calcium
- 131 mg
- Iron
- 3.2 mg
- Magnesium
- 88 mg
- Phosphorus
- 364 mg
- Zinc
- 2.3 mg
- Vitamin A
- 492 mcg
- Vitamin C
- 29 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 109 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.21 mg
- Niacin
- 15.3 mg
- Folate
- 96 mcg
- Water
- 290 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place chicken breasts in a saucepan with ginger slices, scallion scraps, and a pinch of salt. Cover with cold water by 2cm. Bring to a boil over medium-high heat, then immediately reduce to the lowest simmer, cover, and cook for 10-12 minutes until internal temperature reaches 74°C/165°F.
Remove chicken from the water and let rest on a cutting board until cool enough to handle. Using two forks or your hands, shred into bite-sized pieces.
In a small bowl or jar, combine miso paste, rice vinegar, sesame oil, soy sauce, honey, grated ginger, and lime juice. Whisk vigorously until the miso is fully dissolved and the dressing is emulsified.
In a large mixing bowl, combine the shredded cabbage, Romaine, cucumber, scallions, cilantro, mint, and shredded chicken. Drizzle half the dressing over the mixture.
Toss well to coat every leaf. Taste and add more dressing if desired. Transfer to serving bowls and garnish with toasted sesame seeds.
Chef's Notes
- For the crispest salad, soak the shredded cabbage and scallions in ice water for 10 minutes, then spin thoroughly dry before assembling.
- White miso (Shiro) is best for this recipe due to its mild, sweet flavor. Red miso (Aka) will be much stronger and saltier—use half the amount if substituting.
- This salad is an excellent vessel for leftovers; it works beautifully with rotisserie chicken, leftover turkey, or even firm tofu for a vegetarian option.
Storage
Refrigerator: 3 days — Store dressing and salad separately to prevent wilting. Chicken keeps for 3 days.
Troubleshooting
Dressing tastes too salty
Cause: The miso paste or soy sauce used was high-sodium
Fix: Dilute with a teaspoon of water or add a splash more lime juice and honey to balance
Prevention: Taste miso before mixing; start with less soy sauce
Chicken is dry or rubbery
Cause: Boiled too vigorously or overcooked
Fix: Toss chicken in a little dressing separately 10 minutes before assembling to rehydrate
Prevention: Maintain a very gentle simmer (barely bubbling) and remove as soon as temp is reached
Cultural Context
While 'Chinese Chicken Salad' became a staple of American fusion cuisine in the mid-20th century (often attributed to Wolfgang Puck in the 80s), this iteration leans into Japanese pantry staples like miso and rice vinegar. It reflects the modern Californian approach to salads: nutrient-dense, texture-heavy, and driven by global umami flavors rather than heavy mayonnaise-based dressings.
