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5 from 2 votes

Chinese Chicken Salad & Goji Berry Dressing

Aromatic Chinese spiced poached chicken with fresh crisp vegetables and a delicious goji berry, chili and ginger dressing.
Cook Time45 mins
Total Time45 mins
Course: Mains, Salads
Cuisine: Chinese
Servings: 2
Calories: 506kcal
Author: HWC Magazine


Chinese Poached Chicken

  • 1 chicken breast
    boneless and skinless
  • 1 tablespoon ginger
    or ½ teaspoon dried ground ginger
  • 1 quill cinnamon
    (or exchange 1 teaspoon dried ground)
  • 3 whole star anise - 3 whole
    (or exchange with 1 teaspoon Chinese 5 spiced powder)
  • 3 spring onions
    chopped white parts only
  • salted water
    enough cold salted water to cover the chicken

Salad Fixings

  • cup rice vinegar
  • 4 teaspoon sugar or sugar alternative
    (can also use honey, low glycemic coconut sugar or sugar alternative of choice)
  • ½ teaspoon ginger
  • 1 chili
    julienned sliced (to taste) I used a milder chili
  • cup goji berries (wolfberries)
  • 1 Carrot
    julienned sliced or cut into match sticks
  • ¾ cup snow peas
    julienned sliced or cut into match sticks
  • 4 tablespoon olive oil
  • 2 teaspoon sesame oil
  • 3 teaspoon sesame seeds
    (white toasted)
  • salt
    to taste (omit if on low sodium diet)
  • ¼ teaspoon white pepper
    or to taste
  • 3 green onions green parts sliced


  • In a wok on a pot place in your chicken breasts, ginger, cinnamon, star anise, spring onions and enough cold salted water to cover the chicken.  (If you do not have fresh herbs and need to use ground, please note that these will darken the chicken colour. If you use fresh fresh the chicken will stay white.) Place a lid on top of the wok or pot and bring to a simmer for 5 minutes and skimming off the fat during this time. Once the chicken has simmered for 5 minutes and you have skimmed the residue at the waters surface, turn the burner off and keep the lid on the chicken for 30 minutes so it continues to slowly cook the chicken.
  • Make the Goji Berry Marinade: In the mean time, combine the following items together so they have a chance to pickle and marinate together... In a medium bowl add rice vinegar, sugar or sugar alternative, ginger, chilis, goji berries and carrots for 30 minutes.
  • Drain the water and remove the spices from the poached chicken and slice the chicken. (I sliced mine in Julienned slices to keep it the same size as the other salad fixings. ) Set aside to cool.
  • Make the Goji Berry Salad Dressing: Drain the pickle marinade into a separate bowl from the rice vinegar, sugar or sugar alternative, ginger, chilis, goji berries and carrots as you are going to use this to make your salad dressing. Add to this drained pickle marinade your olive oil, sesame oil, sesame seeds, salt and white pepper to taste. Mix well. (IMPORTANT: Set aside half of the salad dressing for use for later as the dressing soaks in and needs to be topped off with the dressing just before serving)
  • In a non reactive bowl, add Chinese poached chicken slices, pickled marinated carrots with goji berries, snow peas, green onions and ½ of the goji berry salad dressing mixture. Toss well. Place in the refrigerator until you are ready to serve. The goji salad dressing soaks into the salad during this time.
  • Just before serving you Chinese Chicken Salad & Goji Berry Dressing drizzle the other half of the reserved goji berry salad dressing on and toss. Garnish with additional toasted sesame seeds and spring onions. Enjoy!


Can be made in advance. You will need to add more salad dressing the next day if you keep overnight. 


Serving: 1g | Calories: 506kcal | Carbohydrates: 14g | Protein: 27g | Fat: 37g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 165mg | Potassium: 783mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6102IU | Vitamin C: 64mg | Calcium: 101mg | Iron: 3mg