Chinese · salad

Chinese Chicken Salad With Sesame Peanut Vinaigrette

Name: Chinese Chicken Salad With Sesame Peanut Vinaigrette
Prep time: 33 min
Total time: 53 min
Cuisine: Chinese
Ingredients: Sesame Peanut Vinaigrette; 1 tablespoon peanut butter; 1/4 cup soy sauce; 2 tablespoons brown sugar; 2 tablespoons lemon juice; 2 tablespoons rice wine vinegar; 1 tablespoon minced ginger; 2 garlic cloves, minced; 1 tablespoon minced shallot; 1 teaspoon sambal chili paste; 1/8 cup sesame oil; 1/4 cup peanut oil; salt & fresh ground pepper; Salad Ingredients; 2 bone in chicken breasts; 1/2 cup sesame seeds, lightly toasted; 1/2 cup toasted peanuts, roughly chopped; 1 head napa cabbage, sliced thinly; 1 bunch fresh cilantro, washed and roughly chopped (optional); 3 scallions, sliced thinly on a bias; bean thread noodles, fried in; peanut oil, and drained on paper towels; salt and pepper

Chinese Chicken Salad With Sesame Peanut Vinaigrette reads nutty 5.4, umami 4.6 and sourness 4.6 on Palate's 0–10 flavor X-ray — a Chinese salad, about 53 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.3 / 10
Sweet & Fruity — 3.6 / 10
Sour & Bright — 5.9 / 10
Bitter & Earthy — 1.6 / 10
Rich & Fat — 6.6 / 10
Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Nutty 5.4 · Umami 4.6 · Sourness 4.6 · Citrus 4.5 · Salinity 4.1 · Richness 4.0 · Allium 3.6 · Herbaceous 3.3 · Sweetness 3.3 · Funk & Ferment 2.4 · Heat 2.3 · Warm Spice 1.8 · Earthy 1.5 · Floral 1.2 · Fruity 1.0 · Bitterness 0.9

What's in it (23)

Sesame Peanut Vinaigrette
1 tablespoon peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
1 tablespoon minced ginger
2 garlic cloves, minced
1 tablespoon minced shallot
1 teaspoon sambal chili paste
1/8 cup sesame oil
1/4 cup peanut oil
salt & fresh ground pepper
Salad Ingredients
2 bone in chicken breasts
1/2 cup sesame seeds, lightly toasted
1/2 cup toasted peanuts, roughly chopped
1 head napa cabbage, sliced thinly
1 bunch fresh cilantro, washed and roughly chopped (optional)
3 scallions, sliced thinly on a bias
bean thread noodles, fried in
peanut oil, and drained on paper towels
salt and pepper

Time & effort: about 53 min (33 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 149.3 kcal, 8.2 g protein, 8.1 g fat, 12 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Bring a large pot of water to a boil. Season water with salt, bring to a simmer.
Simmer chicken breasts for 10 minutes, then turn off stove top and let set for 5 minutes.
Remove chicken and allow to cool.
When it is cooled off, shred chicken and discard bones and skin.
For dressing, combine all ingredients with a whisk until smooth.
In a large bowl, combine all the salad ingredients and dress with just enough vinaigrette to lightly coat.
Do not over overdress.
Season with salt and pepper as needed.
Enjoy!

Dishes with a similar flavor shape

Thai Peanut Chicken Noodles — Thai
Spicy Thai Peanut Noodles with Tofu — Thai
Crispy Falafel-Spiced Chicken Tenders — Middle Eastern
Sweet Potato and Peanut Stew — West African
Brown Butter Sage Pasta with Roasted Butternut Squash — Italian

Keep reading: what nutty, umami, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.