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Poached Chicken Salad

Poached Chicken Salad

with Toasted Sesame Dressing and Crispy Wonton

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Poaching in this dish helps to keep the chicken moist while infusing it with Chinese five spice. Topping it off with a tangy and sweet peanut butter chili sauce. And forget the crustons because we've got crispy fried wontons!

Tags:Eat First

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

10 unit

Wonton Wrappers

(ContainsEgg, Gluten)

1 tsp

Chinese Five Spice

10 g


1 tbsp

Sesame Oil


2 tbsp

Sweet Chili Sauce

1 tbsp

Peanut Butter


1 tbsp

Rice Vinegar


170 g

Carrot-Purple Cabbage Slaw

½ tbsp

Black Sesame Seeds


2 g

Green Onion

10 g


Not included in your delivery

2 tbsp



3 tsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories476 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate26 g
Sugar7 g
Dietary Fiber6 g
Protein46 g
Cholesterol111 mg
Sodium533 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Medium Pot
Measuring Cups
Large Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* Thinly slice only the green onion greens. Keep the white parts whole. Pick the cilantro leaves from the stems. (Reserve the cilantro stems — we'll use them in Step 2.) Mince or grate the garlic. Cut the wonton wrappers into 1/4-inch strips. Pat the chicken dry with paper towels. Season with salt and pepper.


In a medium pot, combine cilantro stems, onion whites, half the onion greens, half the garlic, 1/2 tsp five spice (dbl for 4 ppl) and 3 cups water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high heat. Once boiling, add chicken to pot and reduce heat to low. Cover and poach chicken until cooked through, 12-15 min. (TIP: Cook to a min internal temp of 74°C/165°F, as size may vary.**)


In a large bowl, whisk together the rice vinegar, sesame oil, sweet chili sauce, 1 tbsp peanut butter (dbl for 4 ppl), remaining garlic and remaining five spice. Add the slaw mix and remaining green onion greens. Toss to combine.


Heat a large non-stick pan over medium heat. Add 1/2 tbsp sesame seeds (dbl for 4 ppl) to the dry pan. Toast, stirring often, until fragrant and warm, 5-6 min. (TIP: Keep your eye on them so they don't burn!) Transfer the sesame seeds to the large bowl with the slaw and toss together.


In the same pan, add 2 tbsp oil (dbl for 4 ppl), then the wonton slices. Cook, stirring often, until golden-brown and crispy, 5-6 min. Transfer to a paper towel-lined plate and season with salt and pepper. When chicken is cooked through, use tongs to remove it from the liquid to a large plate. Using two forks, shred the chicken into bite-sized pieces.


Add the chicken to the slaw and toss together. Divide the slaw between plates. Sprinkle over the cilantro leaves and top with the crispy wontons.