Asian Broccoli and Chicken Salad

1. 1

   I place the chicken and into a large pot and fill with water until it cover the chicken with about an inch above and bring it to a rolling boil for 5 minutes and then cover and turn off the heat for an hour.

2. 2

   Remove the simmer chicken and place onto baking pan.

3. 3

   Rub oil over the cool chicken very lightly salt the chicken and then remove the bones from the chicken slice into bite size pieces and on a serving platter.

4. 4

   In a mixing bowl blend in hoisin sauce, ranch dressing and Shao Hsing rice wine and sesame oil mix well and set aside into the refrigerator.

5. 5

   In a large stockpot fill halfway with water and bring to a boil add onion garlic blend and salt and return to a boil.

6. 6

   Add in the broccoli pieces and when the water starts to boil pour into a coriander and run cold water to cool the broccoli.

7. 7

   Drain all of the water out.

8. 8

   Place into large chill stainless steel bowl with broccoli, ginger and chicken with salt and pepper.

9. 9

   Blend in the salad dressing and combine together and fold in the cashew nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.