Chinese Chicken Salad

Step 1

Pat the chicken breasts dry with paper towels by pressing gently all over until the surface is no longer wet. This helps them brown faster.

Step 2

Season both sides of each chicken breast evenly with salt and pepper, using about 1/4 teaspoon of each per breast.

Step 3

Heat 1.5 tablespoons neutral oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Place the chicken breasts in the hot oil, one next to the other, without moving them. You'll hear a loud sizzle immediately.

Step 5

Cook undisturbed until the underside turns golden brown and releases easily from the pan, about 6 minutes. Peek underneath one edge with a spatula to check.

Step 6

Flip each chicken breast and cook the other side until golden and the thickest part reaches 165°F on a meat thermometer, about 5–6 minutes more.

Step 7

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes so it stays juicy when you shred it.

Step 8

In a small bowl, whisk together 3 tablespoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon minced ginger, and 2 minced garlic cloves until the mixture is uniform and no streaks of sesame oil remain.

Step 9

Using two forks or your fingers, shred the cooled chicken into thin, bite-sized pieces by pulling it apart along the grain, working over the cutting board.

Step 10

Slice the napa cabbage crosswise into 1/4-inch-thick ribbons, moving your knife perpendicular to the leaves, as if cutting across the head from tip to root end.

Step 11

In a large bowl, combine the shredded chicken, sliced cabbage, 1.5 cups shredded carrots, and 0.5 cup sliced scallions, stirring gently with your hands or tongs.

Step 12

Pour the sesame-ginger dressing over the salad and toss everything together using two large spoons or salad servers, turning and lifting until the dressing coats all the vegetables evenly.

Step 13

Top the salad with 1 cup crispy chow mein noodles or wonton strips, scattering them in a single layer across the surface just before serving.