This isn’t the typical chicken salad, but it’s also Asian. Basically, you start with shredded poached chicken (warm it up if you haven’t just poached it), top it with 2-3 julienned scallions, a couple Tbsp. soy sauce, 1/2 tsp. salt, and 1 tsp. sesame oil–this can vary to taste.
Then you heat 1/4 cup of peanut oil in a skillet on the stove until it smokes, and carefully pour it over the chicken and other ingredients. It will spatter, so don’t stand too close. Toss it to mix, and eat.
Recipe’s from Jeff Smith’s The Frugal Gourmet, and it’s a family favorite. To poach the chicken, I usually do it Chinese style…
Rub the chicken (usually works best with one around 3.5-4 lbs.) with salt and some sesame oil if you want, and let sit overnight in the fridge. Bring a big pot of water to boiling (enough water to immerse the chicken in fully) and put the chicken in. Let sit a minute, then take it out and let the water come back up to a boil. Put chicken back in, put on lid, turn off heat and let sit for an hour.
You can add aromatics and flavorings to the water if you like: scallions, shallots, peppercorns, ginger, etc. This sort of dish is very simple, very homestyle, although you will see it in more authentic Chinese restaurants, too.