LibreRecipes

Sliced Chicken Salad with Chili-Ginger Vinaigrette

Rating

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

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.

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.)
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.