Betty's Peking Chicken Salad

Bettys.Kitchen.Fare's picture

Jul. 22, 2013

How to prepare a Summer treat for lunch or dinner..with Betty Bannerman
Busciglio, a professional cooking instructor.


For poached chicken
Chicken breast 1
Ginger 15 Gram (3
Scallions 4
For salad
Iceberg lettuce 2 Cup (32 tbs) , shredded
Chinese noodles 1 1/2 Cup (24 tbs) , fried
Sesame seeds 2 Tablespoon , toasted (toast in fry pan until they turn brown and start to pop)
Scallions 2 , julienned
For dressing
Duck sauce 1/4 Cup (4 tbs)
Plum sauce 1/4 Cup (4 tbs)
Soy sauce 2 Tablespoon
Chinese sesame oil 2 Tablespoon
Chili oil 1 Tablespoon (adjust as per taste)



1. In a large pot, boil water and add in the chicken breast, ginger and scallions. Bring it to a boil again, cover the pot and turn off the heat. Let sit for 20 minutes without removing the cover.

2. Allow chicken to cool in the water. Remove chicken skin, remove meat from bones and shred. Set aside.


3. For Dressing – in a medium bowl, mix together all the ingredients for the dressing and stir well.


4. In a wide shallow bowl, place shredded lettuce, noodles, leaving a rim of lettuce showing; add chicken in the center of noodles, leaving a rim of noodles showing.

5. Place scallion julienne on top of the chicken and sprinkle toasted sesame seeds all over. Drizzle the dressing and toss well.


6. Garnish the salad with some more scallions and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 814Calories from Fat 425

 % Daily Value*

Total Fat 48 g73.8%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 1517 mg63.21%

Total Carbohydrates 66 g22%

Dietary Fiber 6 g24%

Sugars 21 g

Protein 30 g60%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet