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Spicy Chicken Salad

by Rie McClenny featured in 4 Protein-Rich Salads


for 2 servings

  • 1 boneless, skinless chicken breast
  • 2 cups
    water (480 mL)
  • 1 cup
    sake (240 mL)
  • 2 slices fresh ginger
  • 2 scallions, green parts only


  • 4 tablespoons
    soy sauce
  • 1 tablespoon
  • 3 tablespoons
    rice vinegar
  • 2 teaspoons
    chili bean paste
  • 2 tablespoons
    sesame oil
  • 2 tablespoons
    toasted sesame seed
  • 1 teaspoon
    garlic, grated
  • 1 teaspoon
    grated ginger
  • 1 tomato, sliced
  • 1 cucumber, julienned
  • 1 fresh cilantro
    Calories 420
    Fat 19g
    Carbs 26g
    Fiber 2g
    Sugar 14g
    Protein 5g

Estimated values based on one serving size.



  1. In a medium-size pot, add the chicken breast, water, sake, sliced ginger, and scallions, and bring to a boil over high heat.
  2. Once the water is boiling, flip the chicken breast over and put the lid on top of the pot. Turn off the heat and leave the pot sit at room temperature for 30 minutes. Chill in the fridge.
  3. In a small bowl, combine all the sauce ingredients and mix well.
  4. On a plate, arrange the sliced tomatoes, julienned cucumbers, and sliced chicken breast.
  5. Top with cilantro and drizzle with sauce.
  6. Enjoy!




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