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Chinese Chicken Salad
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Recipe Information

  • 1-1/2 pounds skinless, boneless chicken breast halves
  • 1 cup (225 ml) water
  • 1-1/2 tbsp (20 ml) rice vinegar
  • 2 tsp (10 ml) Dijon mustard
  • 2 tsp (10 ml) Oriental sesame oil
  • 2 tsp (10 ml) grated fresh ginger
  • 1 tsp (5 ml) soy sauce
  • 1/2 tsp (2 ml) salt
  • 1/4 tsp (1 ml) pepper
  • 3 tbsp (45 ml) peanut oil or vegetable oil
  • 1/2 cup (125 ml) scallions
  • Optional Vegetable Additions:
  • cucumber, peeled, seeded, diced
  • water chestnuts, chopped
  • celery, finely diced
  • red bell pepper, finely diced
  • In a medium saucepan combine chicken and water.
  • Bring to a boil over moderate heat.
  • Simmer over low heat, turning occasionally, until cooked through 15 to 20 min.
  • Remove from broth and let cool on a plate.
  • Broil broth over high heat until reduced to 1/4 cup (60 ml), 6 to 8 min.
  • Cut chicken into 3/4-inch cubes; toss in bowl with reduced broth.
  • Cover and chill.
  • In a medium bowl, stir together vinegar, mustard, sesame oil, ginger, soy sauce, salt and pepper.
  • Gradually whisk in peanut oil to make a dressing.
  • Add scallions.
  • Pour over chicken and toss.
  • Add desired vegetables and serve.
Source:http://www.lifetimetv.com/recipes/frameset.shtml/chinch.html/copyright 1996 Jim Fobel

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