Tsuni's Chicken Salad Oriental Recipe

Name: Tsuni's Chicken Salad Oriental
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless boneless chicken breasts or 4 cups cooked skinless boneless chicken; 1 cup white wine; 1 cup no-salt-added chicken stock; 1 medium fennel bulb to yield 1 cup thinly sliced; 1 long diakon radish or turnip to yield 1 1/2 cups thinly sliced; 1 8-ounce red pepper to yield 1 cup thinly sliced; 1 large bunch scallions to yield 1 cup sliced; 4 tablespoons low-fat mayonnaise; 6 tablespoons nonfat yogurt; 2 tablespoons raspberry or cider vinegar; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon green peppercorn or Dijon mustard; 2 teaspoons sugar; 2 teaspoons lime juice; 1/2 teaspoon five-spice powder; 1/2 teaspoon ground white pepper; 1 large clove garlic; Fresh or frozen ginger to yield 2 teaspoons coarsely grated

Servings: persons

1 1/2 pounds skinless boneless chicken breasts or 4 cups cooked skinless boneless chicken
1 cup white wine
1 cup no-salt-added chicken stock
1 medium fennel bulb to yield 1 cup thinly sliced
1 long diakon radish or turnip to yield 1 1/2 cups thinly sliced
1 8-ounce red pepper to yield 1 cup thinly sliced
1 large bunch scallions to yield 1 cup sliced
4 tablespoons low-fat mayonnaise
6 tablespoons nonfat yogurt
2 tablespoons raspberry or cider vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon green peppercorn or Dijon mustard
2 teaspoons sugar
2 teaspoons lime juice
1/2 teaspoon five-spice powder
1/2 teaspoon ground white pepper
1 large clove garlic
Fresh or frozen ginger to yield 2 teaspoons coarsely grated

1
Simmer the chicken breasts in white wine and chicken stock until they are cooked, about 15 minutes.
2
Wash and trim the fennel.
3
Wash and peel the radish.
4
Wash, trim and seed the red pepper.
5
Using the slicing blade of a food processor, slice the fennel, radish and pepper.
6
Wash, trim and chop scallions.
7
In a large bowl, mix mayonnaise, yogurt, vinegar, soy, mustard, sugar, lime juice, five-spice powder and pepper.
8
Mince the garlic, grate the ginger and add them to the dressing with the vegetables.
9
Drain cooked chicken, cut into cubes and stir into dressing.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 1/2 pounds skinless boneless chicken breasts or 4 cups cooked skinless boneless chicken, 1 cup white wine, 1 cup no-salt-added chicken stock, 1 medium fennel bulb to yield 1 cup thinly sliced, and more.

Yes, Tsuni's Chicken Salad Oriental falls under the Salads 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.

That's it — enjoy your meal!

Tsuni's Chicken Salad Oriental

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions