Sliced Chicken Salad with Chili-Ginger Vinaigrette Recipe

Name: Sliced Chicken Salad with Chili-Ginger Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

Servings: persons

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.

1
Mix chicken broth, soy sauce, 1/3 cup corn syrup and next 5 ingredients in heavy large skillet.
2
Bring mixture to boil; reduce heat to medium-low and simmer 5 minutes.
3
Add chicken; simmer 8 minutes.
4
Turn chicken over, cover skillet and turn off heat.
5
Let stand 30 minutes to finish cooking chicken.
6
Blend chili-garlic sauce, 1/2 cup corn syrup and 3 tablespoons poaching liquid in small bowl.
7
Season with salt and pepper.
8
Transfer chicken to plate; cool 10 minutes.
9
(Dressing and chicken can be made 1 day ahead.
10
Cover separately; chill.)
11
Cut chicken crosswise into thin slices.
12
Combine greens and jicama in large bowl.
13
Toss with enough dressing to coat lightly.
14
Divide salad among 6 plates.
15
Top each with chicken; drizzle with some dressing.
16
Garnish with sprouts and serve.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Sliced Chicken Salad with Chili-Ginger Vinaigrette falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sliced Chicken Salad with Chili-Ginger Vinaigrette

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