I'm not sure where this Chinese Chicken Salad recipe came from, but it's likely that I snarfed it from someone who served it to me at their home. It's decadent: it has corn syrup in it, an ingredient that should be universally reviled. So I should figure out a reasonable substitution! Until that day, this is an appropriately spicy chicken salad that makes for a healthy lunch (corn syrup aside!) infused with Asian flavors.
INGREDIENTS
1 cup chicken broth (low sodium if using store-bought)
½ cup soy sauce
1/3 cup plus ½ cup light corn syrup
¼ cup chopped peeled fresh ginger
¼ cup orange juice
1 tbsp grated orange peel
½ tsp Chinese five-spice powder
¼ tsp dried crushed red pepper
6 skinless, boneless chicken breast halves
2 tablespoons chili-garlic sauce (such as Sriracha)
1 5-ounce package mixed baby greens (about 10 cups)
2 cups matchstick-size strips peeled jicama
Onion or radish sprouts
PREPARATION
- 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.
- 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.
Serves 6.
