Gwyneth’s Chinese chicken salad

Prep 20 min
Total 1 hour
Makes 2 Servings



4 pieces
fresh ginger, coin-sized
garlic cloves, crushed
green onions, 2 crushed and 4 cut into matchsticks
small star anise
1 tsp
4 cups
skinless, bone-in chicken breasts
romaine heart, finely shredded
2 heads
endive, finely shredded
snow peas, cut into matchsticks
3 tbsp
coarsely chopped cilantro
1/4 tsp
minced red chili, optional
1/8 tsp
toasted black sesame seeds


  • Combine ginger with garlic, 2 crushed green onions, star anise and five-spice powder with water in a large pot. Bring to a boil, then reduce heat to medium-low. Simmer for 5 min. Set a steamer above the mixture and steam the chicken breasts for 45 min. Set the chicken aside until its cool enough to handle, then shred the meat with your fingers, discarding bones.
  • Combine chicken with remaining 4 sliced green onions, romaine, endive, snow peas, carrot, cilantro, chili and sesame seeds in a large bowl. Toss with as much Chinese Chicken Salad Dressing as you like.

Try this crunchy, refreshing salad. Packed with protein and Asian flavours, it’s as tasty as it is pretty. Serve with Chinese chicken salad dressing.


Calories 222, Protein 38 g, Carbohydrates 10 g, Fat 3 g, Fibre 5 g, Sodium 121 mg.
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