Chinese Chicken Salad

Updated: Oct 22


Chinese chicken salad is a generic term that covers a wide range of chicken salads with different ingredients but all have a distinctly Asian-flavored dressing. I first began making a version of this salad back in 1981 trying to replicate a dish that I had enjoyed in a Chinese restaurant in London. Over the years I have varied the ingredients but kept the dressing more or less the same, this is one dish I never get tired of.


Making Chicken Salad at Home is Easy

My original method for making this salad was to steam the chicken with aromatics in a saucepan. Of course, once I had a Steam oven I ditched that method and began steaming it in the Steam oven instead. Both methods yield incredibly tender, juicy chicken and at least 2 cups of chicken stock.

Sometimes I freeze the stock in small portions to have on hand to add to my cooking or I freeze it in larger containers to add to soup. Cooking the chicken is easy, and the stock is definitely a bonus. Best of all you can flavor the stock to suit the dish you are preparing.


The only real work involved once the chicken has cooled is to discard the skin and bones and shred the meat.


Can I Steam Boneless Skinless Chicken?


Steaming boneless skinless chicken is poaching chicken. You should still add a little water and some aromatics to the pan, but the stock will not be as flavorful or plentiful as when you steam bone-in chicken. Boneless skinless poached chicken breasts are perfect to serve for an elegant cold salad with a fresh herb dressing.


Can I Roast the Chicken?

Roast chicken added to a salad is of course delicious if that is what you have on hand. Steaming the chicken is just a great method that I encourage you to try not only for the great chicken but also for the bonus stock.


How Can I Steam the Chicken if I Don’t Have a Steam Oven?


Easy, place the aromatics in the saucepan, place a steamer basket or insert in the saucepan, and cover with 3 cups of water. Place the chicken pieces on the steamer insert, cover the pan and bring the liquid to a boil, reduce to a gentle simmer and cook for 45 - 55 minutes until the chicken is very tender.


While the chicken is steaming you can prepare the other salad ingredients and dressing and because this recipe makes a good amount of salad you can enjoy it for several delicious meals.


Stay tuned for my next Blog Post for more inspiration for cooking great meals with your Convection and Steam ovens.


Larissa, Your Convection Enthusiast



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