Print

Chicken Salad - Oriental

Oriental seasonings enhance this crunchy salad.
Servings 6
Prep Time

Ingredients

  • 1 1/2 lbs boneless skinless chicken breast halves
  • 1 (1/4 inch) slice gingerroot
  • 1/8 tsp Oriental 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 tbsp Sugar
  • 1 tbsp soy sauce
  • 2 tsp Oriental sesame oil
  • 1 medium head napa cabbage
  • 1 medium carrot shredded
  • 1/2 cup slivered almonds toasted
  • 1 (1 3/4 ounce) can shoestring potatoes divided

Instructions

  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.