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–+ servings
Yunnan lime chicken salad is a refreshing and aromatic dish that is super easy to put together and bursting with flavor. No matter whether you're looking for a dish suitable for the hot weather, or a protein packed dish post-workout, this one is a must try! {Gluten-Free Adaptable}

Yunnan Lime Chicken Salad

By Maggie Zhu
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 to 4 servings
Yunnan lime chicken salad is a refreshing and aromatic dish that is super easy to put together and bursting with flavor. No matter whether you're looking for a dish suitable for the hot weather, or a protein packed dish post-workout, this one is a must try! {Gluten-Free Adaptable}

Ingredients

Poaching

  • 1 chicken breast
  • 1 tablespoon Shaoxing wine
  • 1 ” inch ginger , sliced
  • 2 scallions , halved
  • 1 tablespoon salt

Salad

  • 1 clove garlic , grated
  • 1/4 purple onion , thinly sliced
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinkiang vinegar
  • 1 lime , juiced
  • 1 teaspoon sugar
  • 1/4 teaspoon ground Sichuan peppercorn
  • Pinch of salt
  • 1 small batch cilantro , chopped (yields 1/4 cup loosely packed)
  • 1 Thai chili pepper , sliced (or any other hot pepper you prefer)
  • Thinly sliced lime pieces , for garnish (Optional)

Instructions

  • Add chicken breast into a medium-sized pot and add water to cover the chicken by 1”. Add the Shaoxing wine, ginger, scallion and salt. Cook over medium-high heat until just starting to simmer. Turn to medium-low or low heat so the broth barely bubbles. Cook until just cooked through, for 15 minutes or so. The inside of the chicken should read 165°F (74°C), or insert a sharp knife into the thickest part, and the juice should come out clear.
  • Prepare a cold water bath with ice when the chicken is almost done.
  • Transfer the poached chicken into the prepared water bath to stop the cooking. Once cooled to room temperature, transfer to a big bowl. Shred the chicken and transfer to a big bowl.
  • Add the garlic, purple onion, light soy sauce, Chinkiang vinegar, lime juice, sugar, Sichuan peppercorn, and pinch of salt to the chicken. Mix very well. If you have a pestle, use it to gently massage the chicken to blend the flavor in. Then add the cilantro and chili. Mix again. Taste the salad and adjust seasoning by adding more salt if needed.
  • Garnish with extra lime pieces and serve as an appetizer.

Notes

  1. To make the dish gluten-free: Use tamari to replace soy sauce. Use rice vinegar or cider vinegar instead of Chinkiang vinegar.

Nutrition

Serving: 1serving, Calories: 136kcal, Carbohydrates: 4.7g, Protein: 21.8g, Fat: 2.6g, Cholesterol: 64mg, Sodium: 282mg, Potassium: 470mg, Fiber: 0.5g, Sugar: 1.9g, Calcium: 18mg, Iron: 1mg