Name: Sliced Chicken Salad with Chili-Ginger Vinaigrette
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.

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

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

TagsSalad Asian Orange Citrus Fruit Ginger Herbs & Spices Chicken Breast Chicken Poultry Sprout Vegetable Jicama Root Vegetable Main Dinner Nut Free Dairy Free Weeknight Meals Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Nutrition Per Serving

Recipe notes