Peking chicken salad puts a twist on a Chinese takeout favorite

Sep 8, 2015 at 6:00 p.m. ET

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 chicken salad
Image: Terese Condella/Sheknows

If you think you can get only certain meals from your favorite Chinese restaurant, I’m here to tell you to think again — at least with this dish that includes a variation of traditional Peking sauce.

A delicious and gluten-free dish like Peking chicken salad is perfect for lunch or dinner.

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!

Serves 4-6

Prep time: 10 minutes | Cook time: 15 minutes | Inactive time: 10 minutes | Total time: 35 minutes


For the basting sauce

  • 5 tablespoons plum sauce
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons cider vinegar
  • 2 garlic cloves, minced
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon chili powder

For the extra sauce for the salad

  • 3 tablespoons plum sauce
  • 3 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon ground black pepper

For the salad

  • 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

  1. 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

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. Remove from the oven, and allow the chicken to rest for about 10 minutes. Slice the chicken into 2- to 3-inch pieces.
  5. Assemble the salad in individual bowls with the greens, cucumbers, carrots, green onions, chicken and a sprinkling of sesame seeds.
  6. Drizzle the extra sauce over the salad.
  7. Serve immediately.

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