Chicken Salad – Asian


Chicken Salad - Asian




  • 1 1/2 pound boneless skinless chicken breast halves
  • 1 (14 inch) slice gingerroot
  • 1/8 teaspoon Asian five spice powder
  • 1 cup dry white wine
  • Water
  • 2/3 cup mayonnaise
  • 1/4 cup hoisin sauce
  • 1/4 cup white wine vinegar
  • 1 1/2 tablespoon Sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons Asian sesame oil
  • 1 medium head napa cabbage
  • 1 medium carrot, shredded
  • 1/2 cup slivered almonds, toasted
  • 1 (1 34 ounce) can shoestring potatoes, divided

Asian seasonings enhance this crunchy salad.


  1. In medium skillet, arrange chicken breasts, ginger, five spice powder, wine and water to cover. Bring to a boil, covered; reduce heat. Simmer until juices run clear (10-12 minutes); chill. In small bowl, combine mayonnaise, hoisin sauce, vinegar, sugar, soy sauce and sesame oil; divide in half. Cut chicken into julienne strips. Toss with half of dressing; refrigerate chicken and remaining dressing.
  2. To Serve: In large bowl, toss chicken, cabbage, carrots and almonds; toss with reserved dressing and 1 cup shoestring potatoes. Spoon into serving bowl, garnish with remaining potatoes.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.