Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...
Forget the duck — Peking chicken salad gives you all the flavors you love in an easy dish you can make at home
Sweet-and-tangy Peking sauce is delicious, and it’s not just for duck. I’ve combined the flavors of Peking sauce, added it to chicken and tossed it together in a salad that includes carrots and cucumber. You’ll love how easy it is to combine these fab flavors into a favorite salad.
Peking duck is a popular dish in many Chinese restaurants, but for this recipe I added Peking sauce to chicken, then broiled the chicken and tossed it up with a green salad with extra sauce on the side. It couldn’t be easier to make for a hearty meal, and the flavors are fantastic.
Peking chicken salad recipe
This filling salad is a flavorful offering for lunch or dinner. Make extra and take it as lunch, or serve it for leftovers the following day — no takeout required!
2 pounds boneless, skinless chicken breasts, pounded to an even thickness
4-6 cups salad greens
2 small cucumbers, ends trimmed, cut into rounds and quartered
1 cup matchstick-cut carrots
3 green onions, ends trimmed and cut into small pieces
Toasted sesame seeds, for garnish
For the basting sauce
To a small bowl, add all the ingredients, and whisk to combine. Taste, and adjust the seasoning as needed.
For the extra sauce for the salad
To a small saucepan, add all the ingredients. Taste, and adjust the seasoning as needed. Bring to a boil, and cook for about a minute or so. Remove from the heat, and allow the mixture to come to room temperature.
For the salad
The basting mixture will be used in thirds. Brush the first 1/3 over both sides of the chicken breasts. Place the breasts on a broiling pan that has a tray to collect drippings.
Place under the broiler (about 3 inches from the heat) for 3 to 4 minutes. Remove, and flip the chicken over. Brush with 1/3 of the basting mixture. Cook for 5 minutes.
Remove the chicken from the oven, brush with the remaining mixture, and bake under the broiler for another 5 minutes. The sauce should be slightly caramelized and look a bit sticky on the top of the chicken.
Remove from the oven, and allow the chicken to rest for about 10 minutes. Slice the chicken into 2- to 3-inch pieces.
Assemble the salad in individual bowls with the greens, cucumbers, carrots, green onions, chicken and a sprinkling of sesame seeds.