Cold Shredded Chicken Breast Salad
A light and refreshing cold dish made with tender poached chicken breast, shredded and tossed with a savory, tangy dressing. Healthy, high in protein, and perfect for warm days or as a simple side dish.
Ingredients
Main
- 2 chicken breasts (about 400 g)
Aromatics
- 3 slices ginger
- 2 scallions, cut into sections
Seasonings for boiling
- 1 tsp salt
- 1 tbsp Chinese cooking wine
Dressing
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp chili oil (adjust to taste)
- ½ tsp sugar
- ½ tsp chicken bouillon powder
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 cloves garlic, minced
Optional garnish
- Chopped scallions
- Fresh cilantro
- Cucumber strips or shredded carrot
Directions
Cook the chicken
- Place chicken breasts in a pot with ginger, scallion sections, salt, and cooking wine.
- Add water to cover. Bring to a boil, then reduce to a gentle simmer for 12–15 minutes until just cooked through.
- Turn off the heat, cover, and let the chicken rest in the hot broth for 5 minutes.
- Remove and let cool, or transfer to ice water for 3–5 minutes to firm up.
Shred the chicken
- Tear the cooled chicken into thin strips along the grain and place in a large bowl.
Make the dressing
- In a small bowl, combine light soy sauce, oyster sauce, black vinegar, chili oil, sugar, bouillon powder, sesame oil, and minced garlic. Stir until blended.
Assemble
- Pour the dressing over the shredded chicken. Toss gently to coat evenly.
- Sprinkle toasted sesame seeds, chopped scallions, and cilantro on top.
- Serve chilled or at room temperature with cucumber strips or shredded carrot.
Recipe Notes
Cook support
Do not overcook chicken breast — it dries out quickly. The resting step in hot broth helps keep the meat tender.
Sourcing
Use fresh, high-quality chicken breasts. Air-chilled or free-range chicken gives the best texture.
Substitutions
Replace chili oil with sesame oil for a non-spicy version. Swap black vinegar for rice vinegar if preferred.
Storage
Best served fresh. Leftovers can be refrigerated up to 1 day in an airtight container.
Serving ideas
Pair with cucumber strips for extra crunch or serve alongside cold noodles for a refreshing meal.
