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Asian Chicken Salad

  • 4servings
  • 60minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 coins fresh ginger

  2. 2 sprigs coriander

  3. 3 scallions

  4. 1 small carrot, halved

  5. 1 1/2 pounds skinless chicken breasts halves, on the bone

  6. 4 cups chicken broth , homemade or low-sodium canned

  7. 2 kirby cucumbers , seeded and diced

  8. 1/4 medium jicama, peeled and diced

  9. 1/2 cup cilantro leaves, roughly chopped

  10. 1 cup grape tomatoes , halved

  11. 1 scallion (white and green), thinly sliced

  12. 1/4 cup toasted cashews, chopped

  13. Low-Fat Ginger Dressing, recipe follows

  14. 1 head Boston lettuce , leaves

  15. 1 lime, juiced (about 2 tablespoons)

  16. 1 tablespoon freshly grated peeled fresh ginger

  17. 1 tablespoon soy sauce

  18. 1 teaspoon Asian chili paste , such as sambal oelek

  19. 2 teaspoons Southeast Asian fish sauce

  20. 1/4 teaspoon kosher salt

  21. 1 tablespoon broth from poaching chicken

  22. 2 tablespoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth.

  2. Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.

  3. Whisk the lime juice, ginger, soy, chili, fish sauce , salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

  4. Copyright 2004 Television Food Network, G.P. All rights reserved.

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