Second Floor Saltwater Chicken Salad

Steps

How to make it

Prep 18 min · Cook 18 min

1. Wash, spin-dry, and tear 綜合生菜 120 g; seed and thinly slice 山苦瓜 120 g, blanch 1 minute, shock in ice water to reduce bitterness, and drain.
2. Cut 火烤玉米 100 g into short segments; sear in a lightly oiled skillet about 3 minutes until charred spots appear; finish with a pinch of 海鹽.
3. Remove 鹽水雞 as needed from the refrigerator; shred against the grain into strips, keeping meat moist; warm slightly.
4. In a small bowl, whisk 鹽水雞油醋 2 tbsp, 辣椒粉 1/2 tsp, and 辣椒碎 1/2 tsp into a tangy spicy vinaigrette.
5. Add greens to a salad bowl; pour about 2/3 of the vinaigrette and toss gently so each leaf is lightly coated.
6. Transfer dressed greens to a large platter; mound shredded saltwater chicken in the center with bitter melon and grilled corn in separate zones.
7. Drizzle remaining vinaigrette; add extra 辣椒碎 to taste; serve while chicken is still warm and corn is fragrant with char.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins