Shanghainese-Inspired Pulled Chicken Salad

Courtesy of Chef Emmeline Zhao

· August 20, 2023

1 hr 5 min

Total

Servings

Try Butcherbox

All I Want is Steak Gift Box

ButcherBox

Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)

For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.

Our Sourcing Standards

Ingredients

For the chicken:

1½ lb ButcherBox Boneless Skinless Chicken Breast, defrosted and patted dry
1 tbsp Diamond Crystal kosher salt or 1½ teaspoons fine sea salt
½ cup Shaoxing wine or dry sherry
5 scallions

roughly chopped
5 large cloves garlic
1 3-inch piece fresh ginger

thinly sliced

For the dressing:

5 scallions

thinly sliced
1 tbsp finely grated ginger
2 cloves garlic

minced
½ cup olive oil
2 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp honey
1 tbsp Chinese sesame paste or tahini
¼ cup Chinkiang

rice or apple cider vinegar (you really can use most vinegars but white)

For the salad:

2 Persian cucumbers

thinly sliced on the bias
1 rib celery

thinly sliced on the bias
1 tbsp sesame seeds
Cilantro stems and leaves

for serving
Butter or lttle gem lettuces

for serving
Chili crisp or chili oil

optional

Step By Step

Instructions

Salt the chicken breasts all over, place in a bowl, cover with plastic wrap and refrigerate for at least 30 minutes and up to 8 hours.

When you’re ready to poach the chicken, place the wine, scallions, ginger, garlic and 1½ quarts water (or or more if needed to submerge the chicken) in a pot. Bring to a boil, add the chicken, bring back to a boil and cook for 2 minutes. Cover and turn off the heat. Let the pot sit until the chicken is opaque and cooked through (an instant-read thermometer stuck into the thickest part should read 165ºF), 12 to 15 minutes.

While the chicken is cooking, prepare a salted ice bath. Whisk 2 tablespoons salt with 2 quarts water, then add enough ice to create a chilly bath; this will shock the chicken to stop it from cooking and quickly chill the meat so you can shred it easily.

When the chicken is done, transfer it to the ice bath and swish around with tongs. Once cool, transfer to a board or plate (let any excess water drip off) and shred into thin, long pieces along the grain (as you would with pulled pork).

Discard the ice water and dry the bowl thoroughly. Add all the dressing ingredients to the bowl and whisk well to thoroughly combine. Add the shredded chicken, toss it in the dressing to coat, then add the cucumber, celery, cilantro and sesame seeds. Toss gently to combine.

Place the lettuce leaf cups on serving plates and top with the chicken salad. Drizzle with chili crisp or chili oil, if desired, and serve.

Total Time 1 hr 5 min

Servings 4

Try Butcherbox

All I Want is Steak Gift Box

ButcherBox

Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)

For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.

Our Sourcing Standards

All I Want is Steak Gift Box

Ingredients

For the chicken:

For the dressing:

For the salad:

Instructions

Every Recipe Starts With Great Meat