Five-Spice Chicken Salad


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5 spice chicken salad

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Sticky Grilled Chicken Salad Marion’s Kitchen

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Five-Spice Chicken Salad. 1 tablespoon low-sodium soy sauce. 2 teaspoons five-spice powder.

1 teaspoon chili garlic sauce or Sriracha. 1 pound boneless, skinless chicken breasts. 3 tablespoons fresh lime juice. 2 tablespoons olive oil.

1 tablespoon rice vinegar. Ingredients. 4 cooked chicken breasts. 4 tablespoons mayonnaise.

1 tablespoon apple cider vinegar. 2 tablespoons coconut aminos. 2 teaspoons five spice powder. ½ teaspoon ground ginger. ½ teaspoon garlic powder. ½ teaspoon salt. ¼ teaspoon black pepper. Combine chicken & vegetables in a large mixing bowl. Add salt, all spices & lime juice.

Mix with a large spoon to combine well. This is best when allowed to sit. 1. Season the chicken with Five Spice & sea salt. Grill or sear until cooked throughout. Chop into 1/4″ bite size pieces.

In a small bowl, combine the five-spice powder and salt and sprinkle on both sides of the chicken breast. Transfer the chicken to a lightly oiled baking sheet and bake for about 18 minutes, or. Five-Spice Chicken Salad. Healthy Recipes. About. With 226 calories and nearly 30 grams of protein, our five-spice chicken salad is ready in 10 minutes, making it perfect for lunch or dinner.

Trending. Sponsored by No Sponsor. Quick Greek Chicken Wraps.

Healthy Recipes. Sponsored by No Sponsor. Steam chicken breasts for about 20 minuets, or until juices run clear, let cool. Shred cooled chicken into small pieces and mix well with about 2 tablespoons of the dressing. You may use more or less, depending on how much chicken you have.

You don’t want to saturate it with too much dressing. Refrigerate chicken and dressing over night. Ingredients. 6 teaspoons extra-virgin olive oil, divided. 1 teaspoon five-spice powder, (see Note) 1 teaspoon kosher salt, divided. ½ teaspoon freshly ground pepper, plus more to taste.

1 pound boneless, skinless chicken breasts, trimmed. 3 oranges. 12 cups mixed Asian or salad greens.

1. seasoned rice vinegar, five-spice, mixed greens, canola oil, red onion and 3 more. That Good Salad Lauren’s Latest. Bangin Good Chicken Salad Skinnytaste. light mayonnaise, skinless boneless chicken breasts, olive oil spray and 10 more. Really Good Macaroni Salad. I spent years coming up with lunch specials for the restaurants I worked in, and very quickly learned about the singular power of a good chicken salad sandwich.

That power is the ability to take on any flavors or ingredients you can think of and still taste amazing.

List of related literature:

For the dressing, whisk together the buttermilk, sour cream, Feta, garlic, vinegar, oregano, salt, and pepper.

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
by Maggie Green, Cricket Press
University Press of Kentucky, 2011

3 Spread one-fourth of the chicken salad across the center of the rice, left to right, in as straight a line as possible, keeping the chicken salad in as tight a line as possible.

“Sushi For Dummies” by Judi Strada, Mineko Takane Moreno
from Sushi For Dummies
by Judi Strada, Mineko Takane Moreno
Wiley, 2011

For this recipe, cut a whole chicken into eight pieces—two drumsticks, two thighs, and two breast halves cut in half crosswise.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

4 Assemble the salad with the lettuce, beef, mushrooms, and dressing, and top with cilantro and sesame seeds.

“Keto Life: Over 100 Healthy and Delicious Ketogenic Recipes” by Sahil Makhija
from Keto Life: Over 100 Healthy and Delicious Ketogenic Recipes
by Sahil Makhija
Cider Mill Press, 2019

For serving, add 2 to 3 tablespoons (28 to 45 ml) of the dressing to the salad, along with a grind of black pepper, and toss well.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

1 large tomato, sliced 1 large cucumber, sliced 1 avocado, sliced 4 While the chicken is cooking, mix together the remaining 1⁄4 cup of the apple cider vinegar, 1⁄4 cup of the balsamic vinegar, and 1 tablespoon of garlic along with the olive oil to create your salad dressing.

“Belly Fat Diet For Dummies” by Erin Palinski-Wade
from Belly Fat Diet For Dummies
by Erin Palinski-Wade
Wiley, 2012

2 In a large mixing bowl, combine the romaine, chopped chicken, tomatoes, and dressing, then toss well.

“Simply Keto: A Practical Approach to Health & Weight Loss, with 100+ Easy Low-Carb Recipes” by Suzanne Ryan
from Simply Keto: A Practical Approach to Health & Weight Loss, with 100+ Easy Low-Carb Recipes
by Suzanne Ryan
Victory Belt Publishing, 2017

Refrigerated chicken salad, intended for the retail and foodservice industries, is made from approximately two dozen processed and raw ingredients (Fig. 23.4).

“Food Science” by Norman N. Potter, Joseph H. Hotchkiss
from Food Science
by Norman N. Potter, Joseph H. Hotchkiss
Springer US, 1998

Spoon 1 to 2 tablespoons of the chicken innards on top of each salad, along with 1 to 2 tablespoons of the juices in the skillet.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Place chicken in large bowl, toss with remaining 2 teaspoons vinegar, remaining 1 tablespoon oil, remaining 2 tablespoons cilantro, and pimentos and season with salt and pepper to taste.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I love your glasses. They fit you. Keep being you. I think you’re cooking recipes are also fantastic. I will definitely try this one!

  • That is indian spice, chinese liars dnt owned any spices. These idiot fuckers stole everything from others and claimed theirs. Stop saying it.

  • Hi Marion. As a struggling homecook, this recipe has gained my picky dad’s approval! He requests it once or twice a week now. I learned to have smaller chicken pieces and placing the tray at the lowest notch so it won’t burn the skin & sugar that much, which can be bitter. Grilling burns the skin faster than it cooks the inner parts, so no grilling for me. I also add Chili pepper flakes for an extra pow!

  • Marion, I love your channel. I thought you were a secret here in the States. Then, last week, I walked into my Chicago Walmart and saw your Pad Thai Kit on the shelf. Could have knocked me over with a feather! Congratulations! I’ll be trying soon.

  • Def need to cook the chicken for longer and at a higher temperature. 15 mins at 180 degrees was no where enough. Chicken taste amazing!

  • Made this. Website says 180C/356F (fan forced). I assumed convection oven. Didn’t specify top or middle rack so I chose middle rack 10 then 5 min and the thighs (pretty big) were still raw. I moved it to top rack another 8 min. and internal temp was only 138deg. Finally, I cut chicken in chunks and finished on the stovetop. Really delicious restaurant quality but needs clarification is “fan forced” a convection oven? Top or middle rack? 15 minutes seems too short. Should it be 375F degrees for much longer? Also, spray rack with cooking spray=super easy cleanup!

  • This resembles the Chinese crispy chicken in restaurants. The skin is to die for 😉

    Of course this is not the same preparation technique.

  • I adore you and your beautiful teachings you are amazing truly amazing I wish you nothing t happiness in your entire life. peace and joy to you little darling

  • Tried this for my lunch today.. it was so good! And so easy to cook! You can prep the chicken before hand keep it in freezer and pop it in the oven when you want to eat it.. deffinetly going to cook it again!

  • I can’t find boneless skin-on chicken thighs here. I’m not equipped to deconstruct a whole chicken either. Can I use bone-in chicken thighs? How long does it cook in the oven? Thank you! This looked so good I cannot wait to try it out!

  • New York city loved this recipes it’ specially my son thanks I have been watching your show for many years now keep making video specially requests please can u make Pork Chop Peking style Thanks again ������

  • Looks amazing but I’m very confused how the chicken cooked in 15 minutes. Normally it takes more than twice the time at higher temperatures to cook chicken thighs.


  • wow even without trying your recipe…i know it must super tasty. Definitely going to try it, healthy too. Baking is much healthier than deep oil frying. Awesome..thanks for sharing

  • I just had this chicken and salad for dinner, it was delicious. Thank you Marion! I couldn’t find the coconut spicy chilli sauce so I used the spicy chille sauce and lime following your recipe ��

  • I made this for dinner tonight and it was delicious. Although I ask my sister to buy me boneless chicken thighs with skin on, she got the chicken without skin. Still came out so moist and delicious. This is a keeper.

  • Okay, unfortunately I saw this video hours after my roast chicken with the chewy skin was done. Will definitely use your recipe going forward because I want the crispy without the deep fry.

  • Marion, congrats on your new baby and can you do a video on Thom Kha Gai. I always make that when I am feeling sick and it makes me feel better. I just want to make sure I am making it correctly.
    Cheers and Rock On.

  • What kind of the dark soy sauce you use in this recipe? Look like a creamy sauce, is sweet? Can you share the name of dark soy sauce to me? Thanks!

  • Marion can I request this recipe to be recreated by you. It is a creamy, hearty, savory and yummy Filipino dish, kare-kare. I admire your videos a lot <3

  • I’ve just made this and I can’t thank you enough, Marion. So easy and baking the chicken is a genius idea. It’s going in my recipe book!!!

  • Keep the wing tips! Do not throw them away. They may have not a lot of meat on them but a lot of skin, so they’re delicious! Crunchy, tasty wing tips are also proof that the chicken is of good quality.

  • Hi Marion. Noticed u used dark soya sauce in a few recipes. In Asia, we have sweet dark soy sauce and salty dark soy sauce. Which would it be for ur recipe pls? Thank u.

  • How am I just finding your channel? You’re an awesome chef. Great technique and loads of flavor and love in your dishes. You have a subscriber in me!

  • I’ve made this delicious recipe three times, once with the whole butterflied chicken and twice with just chicken thighs. Wonderful treatment of the skin! The meat has a flavor that one never encounters in European cuisine. I added one step: I scored the underside of each thigh several times to about a quarter-inch deep before rubbing in the marinade. That increased the flavor. Mandy rocks!!!

  • A very dry meal.
    Roasted chicken, roasted potato and steam rice?
    Perhaps you need to show us how to make a sauce to go with the meal.

  • A small criticism: Cutting the wings off is unnecessary. You can tuck the wing tips under and not waste them. It prevents the wings from burning and looks nice too.

  • Dear Mandy, I just made it! Overnight, after preparing your exact marinade (had to buy a spice grinder). Delicious flavor. I found that ten minutes was a bit too long under my broiler for the chicken after it had baked (danger of burning). But after lifting up the chicken, I basted the potatoes and put them back under the broiler to brown them. You are wonderful. I‘ve made your fried rice three times and your beef and broccoli twice. Many things you make are too hard for me, but I love to watch you in action.

  • MSG???
    That is not new news?
    MSG is a highly carcinogenic chemical! Which means it will cause cancer!
    Never suggest MSG!
    Please do it now!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    STOP killing us!!!!!!!!!!!!
    Just because you say it is optional, does not excuses YOU from reliability. MSG is a Carcinogen. AKA: deadly…

  • I made this tonight with bone-in chicken breast. I did not have all the ingredients for her five-spice so I substituted with the store bought version that I picked up at my local Asian market. It was still amazing. I hope to find the ingredients to make the completed version in the future.

  • Tried this recipe last night. Love all of your recipes I have made so far. I am Peruvian and I sometimes make small adjustments and it brings me back to the chifa restaurants in Lima. For this recipe, I skipped the flour and rubbed your marinade between the skin and the meat and none of it burned! I live in northern NJ close to Manhattan and I have access to all of the ingredients you mention. Scallion pancakes for lunch and crispy wings for dinner tomorrow for wife and kids. I can go on and on about how much my whole family (kids included) enjoy watching your videos. Thank you!

  • Subscribed the first moment I saw your videos. So authentic and genuine. And beautiful. Love your works.
    Sure all the items will cross your affiliate… Keep up��

  • I don’t have function for separate bottom and TOP heat. Only baking TOP & bottom heat function, TOP and bottom with fan or bottom with fan only.. so what can I use for this recipe?

  • You are currently 1 out of 3 favourite cooking channels.Tried some of your recipes and it worked!
    Plus you’re beautiful
    Keep cooking and thank you

  • New here. I think you’re awesome and I really love your recipes and style. I hope my attempts turn out ok! Take care and thanks for the uploads xx

  • Thanks Mandy ��the spiced crispy Chicken �� was so wonderfully flavorful �� (I used no MSG and only half the sodium) but I also found no need for two starches. So I substituted some steamed Bok Choy with low sodium oyster sauce for the rice instead…

  • You inspired me to spatchcock a chicken which I’d never done before. I used an Indian chicken masala spice. My dad always prepped our Thanksgiving turkey with scalding water. I’d never done it with chicken. I mixed some of the spices I used with the flour and used a device I use to sprinkle confectioners sugar on cakes.

    I’m roasting now with brussel sprouts on the same pan. Smells delicious. Thank you for your excellent YouTube videos. I love to cook too.

  • If you keep one eating so many carbohydrates, you wil hurt your body. Diabetes is no fun. Carbs turn to sugar in your blood and can eventually cause diavetes, I love your channel because of the force of your personality, but I have found very few ideas suitable for a low carb lifestyle that I leed now.

  • You have the best personality and you are so joyful!!! This chicken sounds SOOO yummy!! I LOVE FENNEL!!!!! I CANT WAIT TO MAKE THIS! THANK YOU SO MUCH FOR THIS RECIPE!!!��

  • Ma’am do you have reie book a out dumlings and on how to make tapioca..tnx..i’ve has your recie on how to make tsipca but it wad erase..tnx

  • I cooked this crispy chicken today and it came out delicious. The potatoes tasted delicious. and crispy as well. Thank you for sharing it with us.

  • May I please have the type of grinder you are using? It appears to be a wet/dry type. Am I correct? I am looking to buy something similar. I think they can be particularly handy in the kitchen.

  • I have to try this I love crispy chicken. Thank you for sharing the recipe. By the way i would grab the leg too and eat it with my hands it wouldn’t reach the plate.

  • The people that claim they are MSG allergic need to put down the: Doritos, KFC, Chick-fil-A, Pringles, Cheetos, Campbell’s chicken soup, Lipton onion soup mix, Parmesan cheese, Hidden Valley Ranch salad dressing, cottage cheese, fat free milk, ice cream etc. (Because guess what? They all have MSG in them) And there’s a difference between allergies and being intolerant.
    “Chinese Restaurant Syndrome” was started by one man from the 1960s and has since been proven false.

  • please teach u how to make pizza. I have a bag of spinach that’s going to go bad in a week i want to make a thin crust spinach pizza.

  • Girl don’t you worry about elegance with eating…please do tuck in with you hands next time…as a subscriber I love the authenticity ������������

  • Oha oha what a suuuuuuuuuper recipe.
    Become goose bumps,but i must be verry delicious.
    This i trye to make next week.
    All the best from germany.
    Sincerelly Paul.

  • I learned a lot from your videos. But please I’m allergic to approx. Thirty substances. From trees, industrial chemical and foods. So do know I went to hospital in Oct because of blooming trees and MSG. 9 days of shots. So that time it took two offenders to make my body swell and I will continue my cooking of Asian foods and hung bean sprouts my favorite with white onion grilled, five spice and sesame seeds. Yum Yum. Love your videos. ��

  • I have watched a dew of your clips, I confess, you are so perfect in every way, precise instruction, very great presentation, honestly open, all the dishes look very delicious! Are you a chef? Now you, absolutely gorgeous, I want to know more about you.

  • New to the channel. Found you by accident and I’m glad I did. Yes I hit the subscription button! Also the chicken is now in the fridge to marinate overnight! Lastly, I’m in my 60s and kind of new to cooking. This recipe is so easy that even I could do it, and it looks soooooo good! Thanks so much!

  • I’ve tried this recipe today, and although flavour was totally delicious, meat was under done, way too rare, maybe 30-40 mins more are needed (also I’ve used tangerine peel instead of orange)

  • Making this right now! Have been working my way through all your recipes, truly simple, delicious, achievable, thank-you so much from Puhoi, New Zealand!! My whole house loves you, keep up the amazing work Marion! (Totally adore yr mum too btw lol)

  • No need to cut the potatoes thinner. When you switch the flame from bottom to top take the chicken off and move the potatoes around.

  • I wonder, after showering the chicken with boiling water; if I carefully pull the skin away from the chicken meat and I rub some of the season mixture on the meat but under the skin, do you think this will burn? I love 5 spice seasoning and want to add more flavor to the meat by applying it directly. In America, we often do this technique for roasting turkey.

  • We call this method of cutting/preparing the chicken “spatchcock” it allows for faster, even cooking at high temp, to get crispy skin. Excellent recipe Mandy, thank you.

  • Looks great. Pork loin is so cheap right now but I get bored of it since I don’t know many recipes for it. Probably going to make this tonight!

  • I cooked this on Saturday, following the recipe directions except my range doesn’t have as many BTUs on the burner I chose as does Chef John’s cooktop, so I went 6 minutes per side instead of 4 or 5. Regardless, it was, and is, spectacularly good. I may never buy a pork chop again, and instead will just cook one of these occasionally when I’m in the mood for pork in a non-German context (I also like a good pork roast with sauerkraut and dumplings).

  • And as always, a great recipe!

    But, BEWARE! Those of you who are not used to using Chinese 5 spice powder or if this is your first foray into making your own 5 spice powder, be very cautious and very sparing with the cinnamon. It can really ruin a dish beyond all hope of repair.

    The cinnamon used in real 5 Spice Powder is much different than the cinnamon we get in grocery stores. The cinnamon used in 5 spice has a more mild flavor as compared with common cinnamon. Not to mention its far more expensive. If you want to get your hands on this cinnamon, your best bet in finding it would be at an Asian grocery store or through a reputable spice dealer.

    But, if you are going to use regular cinnamon, start by using only a small (and by small, I mean SMALL) pinch of cinnamon. If it needs more, add more. But, once you’ve gone too far with the cinnamon, there is no fixing it.

    The general rule with 5 spice is a very little goes a long, long, long way.


  • Thank you thank you thank you!

    Made this today and the whole sandwich with all the trimmings. Husband just told me it’s the best sandwich he’s ever had and I could eat this every day for every meal forever…
    Thank you for putting this recipe in my life.

    Gonna use the leftovers as a filling for a ramen. Think it should go ��

  • I screwed this one up royally. I’m such a dumb ass, picked up a regular tenderloin instead of the loin roast….it just didn’t work. For some reason even in the cast iron skillet jacked up it was like boiled pork, ever hopeful finally got to searing it but still screwed the pooch….eh? I’m learning I suppose. Going to order a pizza now -_-

  • I just made this and it is delicious! Thanks to you,Chef John,I had all of the ingredients on hand, making for a remarkable Sunday dinner. You are the best!

  • Thanks for sharing. I bought a large pork loin from costco and cut it into 3 pieces and each time I cooked a piece it was dreadfully over cooked. This was the best by far and yummy flavors. I had left over chinese food from the night before and paired it with the pork and some chinese broccoli with spiced up oyser sauce. Worked perfectly.

  • I just made this tonight, but with a somewhat different marinade. It’s sooooo gooood! I used half for pork fried rice and half to eat as-is.

  • could you please do some more Asian recipes? I am Asian (Taiwanese) but I don’t know that many dishes

    maybe a lo mein recipe because then I can make it myself with less grease than takeout places

  • If there’s anything I can say, and I’ve probably said it before, but please get a good quality fish sauce. Don’t use Squid or Three Crabs (unless you have to), which I see used in cooking videos all the damn time, and it’s terrible. Three Boats, Triparos, Tips are all great sauces. It seriously will make a huge difference in all of you recipes calling for fish sauce.

  • ‘a roasted pork banh mi may be the greatest sandwich ever invented in the history of the world’

    truer words have n e v e r been spoken

  • Great recipe, Thank you. You do realize that the meat is pink on the outside and not the inside is because it was treated and packaged with carbon monoxide (CO)?  Get Fresh meat from your local farmer and rancher without gmo additives and protein supplements: )

  • I’ve made this a couple of times now, a winner for sure! We use less Sriracha as we are wimps. And it’s never made it to a bun yet. Maybe next time?

  • I mad this it was easy and amazing, i used a lot of chili to make in spicy and put a touch of hoisen sauce in it to. this marinade is also great with chicken thighs.

  • I just made this and had my first taste… Chef this is unbelievably delicious!!! Full of flavour and it isn’t dry at all. Thanks for yet another wonderful recipe!

  • I’m not a huge fan of meat, but man… that’s some delicious looking pork loin right there, I’m definitely going to try it. Thank you!

  • Let’s say I plan to slice up the whole thing and makes cold sandwiches with it for lunches for the week. Is it good cold? can it make me sick?

  • The (old shaka shaka) of cayenne pepper was missing!!!.Even though you added the hot sauce, but still I did this and it really brought out the flavours!!.lol

  • Wow, i watched your video from 2008 and you sound so much less annoying. I’m only here for the awesome recipe but your voice bothers me so much:T

  • I would do a couple of things different, I would glaze with maple syrup and, serve with apple sauce! I cannot deny my Canadian instincts no matter how great the effort…but, on the other hand, if it were summer, and not this freezing cold snap we are having right now, I would forgo the maple syrup, and find this perfect as is, for summer:) Maple syrup is more of a winter thing I guess. Fuel for shovelling all that snow. I have a question: have you ever marinated meat with vegetable oil (and other ingredients)? I will be doing this with my meat in the future. It has been awhile since I have marinated meat.

  • Thanks Chief. Today I made this for my family and they loved it:D i made it with less salt than in the recipe and it’s still a bit salty for me so next time I will cut of the amount more.

  • This is by far my favorite cooking channel. I have tried most of your recipes and absolutely love them all. My favorite so far has been the orange chicken. I can’t wait to try this one.

  • Hey John, is the intro a prerecording of you introducing yourself? Or do you have the consistently same pitch, tone and timing each time you give the intro, cuz that would be freaking awesome!

  • Chef John, can I make a food wish? No? Well too bad, this is the youtube comment section, I can say anything. It really aggravates me hearing about people who have a low income (like myself) and do not have access to good quality food so they are “forced” to eat fast food. Cooking your own really brings the butter to the table. I wish you had a feature recipe for eating on the cheap not some barfood, but something hearty and delicious and not to hard to make after a long day at work. Best wishes to you, Chef.

  • I made this tonight, turned out beautiful. Thank you for all the great inspirations. BTW your cranberry walnut stuffed brie also was a huge hit! Loved the 007 slicing method.