Oriental Chicken Salad Recipe


Preparation Time1 Hr 0 MinCooking Time30 Min
Ready In1 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main Ingredient


 Yellow onion1 Medium, halved and stuck with 4 cloves
 Cloves4 , halved and stuck with 4 cloves (Stuck With Yellow Onion)
 Carrots2 , peeled and cut into 3 pieces
 Bay leaf1
 Parsley stems2 (Several Stems)
 Whole black peppercorns12
 Salt To Taste
 Chicken breast halves6 (Bone In, Skin On)
 Virgin olive oil1⁄3 Cup (5.33 tbs)
 Red wine vinegar1⁄3 Cup (5.33 tbs)
 Soy sauce1⁄4 Cup (4 tbs)
 Red onion1⁄2 Medium, finely chopped
 Scallion (white and green)2 , chopped
 Cornichon2 , sliced thinly on the diagonal
 Fresh coriander leaves/Watercress1⁄2 Cup (8 tbs), chopped
 Black pepper To Taste


1. In a large, heavy pot, measure and add 4 quarts of water.
2. Place it on heat and add the onion, carrots, bay leaf, parsley stems, peppercorns, and salt.
3. Bring the pot to a boil and reduce the heat. Do not cover.
4. Simmer for 15 minutes.
5. Now add the chicken breasts and bring again to the boil
6. Reduce heat again, and simmer partially covered for 20 minutes.
7. Remove from the heat and let it cool.
8. Once cooled, remove the breasts and discard the skin.
9. Tear the meat from the bones and into large pieces.
10. In a bowl with the olive oil, place the chicken pieces.
11. Let the bowl stand at room temperature for 1 hour.
12. Add the vinegar, soy sauce, red onion, scallions, cornichon pickles, and coriander to this.
13. Toss everything together.
14. Season the salad with freshly ground black pepper.

15. Serve the salad immediately.

You can strain and reserve broth for another use.