← All recipes

🍽️ Fresh Asian Chicken Salad

303 kcal · 30 min · 4 servings

Ingredients

• 250 g celery stalks (5 stalks)
• 8 sprigs cilantro
• 15 g ginger (1 piece)
• 1 clove of garlic
• salt
• 6 white peppercorns
• 600 g chicken breast fillet (4 chicken breast fillets)
• 4 spring onions
• 1 green chili pepper
• 3 tbsp sesame seeds
• 5 tbsp light soy sauce
• 3 tbsp rice vinegar
• 2 tbsp sesame oil
• pepper
• 1 tsp brown sugar

Instructions

1. 1. Wash the celery stalks thoroughly. Cut three stalks into thin strips and chop the remaining part roughly.
2. 2. Wash the coriander plant and shake it dry. Pluck off the leaves and set the stems aside.
3. 3. Peel the ginger and garlic clove and chop both finely. Save the ginger peel.
4. 4. Add 1.5 liters of water to a large pot. Add the roughly chopped celery, coriander stems, ginger peel, a pinch of salt, and peppercorns, then bring everything to a boil.
5. 5. Wash the chicken breast fillets and place them in the broth. Boil them for about 5 minutes. Remove the pot from the heat, cover it, and let the meat cook through in 20 minutes.
6. 6. Cook the celery strips in plenty of boiling salted water for 30 seconds (blanching = cooking briefly in boiling water). Place them in a sieve, rinse them with cold water, and let them drain.
7. 7. Clean and wash the spring onions. Cut them diagonally into thin rings. Wash the chili pepper, clean it, and chop it finely.
8. 8. Toast the sesame seeds in a pan without fat until golden brown. Place them on a plate and let them cool slightly.
9. 9. Mix soy sauce, rice vinegar, sesame oil, chopped ginger, garlic, and chili for the dressing. Season with salt, pepper, and sugar.
10. 10. Lift the chicken breast fillets out of the broth with a slotted spoon, let them drain, and cut them into thin strips.
11. 11. Mix the chicken meat, celery strips, spring onions, and dressing. Let the mixture sit for 10 minutes. Sprinkle the salad with coriander and sesame.

Nutrition per serving

• kcal: 303
• Protein: 39 g · Fett/Fat: 12 g · Carbs: 7 g