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Bon Appétit

Sliced Chicken Salad with Chili-Ginger Vinaigrette

2.8

(5)

Some of the chicken's flavorful poaching liquid gets added to the dressing in this spicy Asian-accented dish.

Recipe information

  • Yield

    Serves 6

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
*Available in Asian markets and the Asian foods section of many supermarkets.

Preparation

  1. Step 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.)

    Step 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.

Nutrition Per Serving

Per Serving: calories
298; total fat
4 g; saturated fat
1 g; cholesterol
92 mg.
#### Nutritional analysis provided by Bon Appétit
TagsSaladAsianOrangeCitrusFruitGingerHerbs & SpicesChicken BreastChickenPoultrySproutVegetableJicamaRoot VegetableMainDinnerNut FreeDairy FreeWeeknight MealsSimmerBon Appétit
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