• 2 whole, boneless, skinless chicken breasts, trimmed, halved
  • 3 cups chicken broth
  • 1 red pepper, halved, seeded, julienne
  • 1 small jicama, peeled, julienne
  • 1/2 pound snow peas, trimmed, blanched
  • 2 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 1/2 cup soy sauce
  • 2 Tablespoons rice vinegar
  • 2 teaspoons brown sugar
  • 3 Tablespoons vegetable oil
  • 2 teaspoons toasted sesame oil
  • 3 Tablespoons chopped cilantro
  • 1/4 pound bean sprouts
  • 3 scallions, julienne, garnish
  • 2 Tablespoons toasted sesame seeds, garnish
  • 1. Poach the chicken in a large skillet covered with the broth until cooked through about 8 to 10 minutes. Remove to a plate and allow to cool.
  • 2. Combine the red pepper, jicama and snow peas in a large bowl. Cut the chicken into thin strips and add to the bowl.
  • 3. In a small bowl combine the garlic, ginger, soy, vinegar, sugar and oil. Whisk and taste for seasoning. Add the cilantro.
  • 4. Pour the dressing over the chicken salad and toss gently. Spoon the salad onto a large serving platter and top with the bean sprouts, scallions and toasted sesame seeds or wonton strips. Serve at room temperature.
Simply the best! Easy to make, great presentation and a real crowd pleaser. You can make this salad the day before and dress it before serving and can substitute shrimp, scallops or tofu for the chicken.

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