Warm Chicken and Potato Salad |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Great combination of flavors. Ingredients:
1 lb boneless skinless chicken breast |
4 tablespoons kikkoman stir-fry sauce, divided |
1 lb red potatoes, cut into 1/2 inch cubes |
1/4 cup white wine vinegar |
1 1/2 tablespoons sugar |
2 tablespoons vegetable oil |
1 celery rib, thinly sliced |
4 green onions, thinly sliced |
1/2 cantaloupe, cut into 3/4 inch cubes |
1/2 cup diced sweet red pepper |
1/3 cup chopped pecans |
2 tablespoons minced fresh parsley |
Directions:
1. Cut chicken into 1-inch pieces; coat with 2 tablespoons stir-fry sauce. Let stand 30 minutes.
2. Meanwhile, cook potatoes in boiling, salted water 12 minutes or until tender.
3. Drain potatoes, place in a large bowl.
4. Blend vinegar, remaining stir-fry sauce and sugar.
5. Heat oil in a hot wok or large skillet over high heat.
6. Add chicken; stir-fry 3 minutes.
7. Add celery; stir-fry 1 minute.
8. Add vinegar mixture and green onions.
9. Cook, stirring, until sauce is hot. Remove from heat; pour over potatoes, tossing to combine.
10. Let stand 5 minutes, stirring twice.
11. Add cantaloupe, pepper, pecans and parsley.
12. Toss together to coat all ingredients with dressing.
13. Serve immediately.
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