• Hunan Chicken Salad


By Andrew Zimmern

Hunan Chicken Salad


  • 1 chicken breast
  • 1/4 cup julienne celery, plus a handful of celery leaves in thin julienne
  • 10-12 shiso leaves
  • Large handful of baby mustard greens or any brassica
  • 2 tablespoons thinly sliced scallions
  • 1 tablespoon soy sauce
  • 2 teaspoons brown sugar
  • Zest of one lemon
  • 1 tablespoon lemon juice
  • 2 tablespoons hazelnut or pecan oil
  • 1 small handful of crispy fried ‘chow mein’ noodles (store-bought is fine)
  • 2 tablespoons hot chili oil/crunch (I like Fly By Jing, the Momofuku brand, or Lao Gan Ma)


While getting all your other ingredients ready, bring a few cups of chicken broth to a boil in a 2-quart pot. Add the chicken breast, bring back to a simmer. Simmer for 1 minute, cover and turn off heat. Leave for 30 minutes.

Remove chicken, strain broth, and reserve to fridge or freezer for another use.

Shred chicken off the bone using a fork and set meat into a large mixing bowl. Discard bones.

Add the celery, celery leaves, shiso (I usually cut them in thirds with a knife or scissors), mustard greens, scallions, soy, brown sugar, lemon juice and zest and hazelnut oil. Toss until evenly coated.

Place in the center of a large plate. Drizzle the chili oil around the base of salad. Place the crispy noodles on top and serve.

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