Sliced Chicken Salad with Chili-Ginger Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Some of the chicken's flavorful poaching liquid gets added to the dressing in this spicy Asian-accented dish. Ingredients:
1 cup canned low-salt chicken broth |
1/2 cup soy sauce |
1/3 cup plus 1/2 cup light corn syrup |
1/4 cup chopped peeled fresh ginger |
1/4 cup orange juice |
1 tablespoon grated orange peel |
1/2 teaspoon chinese five-spice powder |
1/4 teaspoon dried crushed red pepper |
6 skinless boneless chicken breast halves |
2 tablespoons chili-garlic sauce |
1 5-ounce package mixed baby greens (about 10 cups) |
2 cups matchstick-size strips peeled jicama |
onion or radish sprouts |
Directions:
1. Mix chicken broth, soy sauce, 1/3 cup corn syrup and next 5 ingredients in heavy large skillet. Bring mixture to boil; reduce heat to medium-low and simmer 5 minutes. Add chicken; simmer 8 minutes. Turn chicken over, cover skillet and turn off heat. Let stand 30 minutes to finish cooking chicken. Blend chili-garlic sauce, 1/2 cup corn syrup and 3 tablespoons poaching liquid in small bowl. Season with salt and pepper. Transfer chicken to plate; cool 10 minutes. (Dressing and chicken can be made 1 day ahead. Cover separately; chill.)
2. Cut chicken crosswise into thin slices. Combine greens and jicama in large bowl. Toss with enough dressing to coat lightly. Divide salad among 6 plates. Top each with chicken; drizzle with some dressing. Garnish with sprouts and serve.
3. Per Serving: calories, 298; total fat, 4 g; saturated fat, 1 g; cholesterol, 92 mg. Nutritional analysis provided by Bon Appétit
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