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Asian Chicken Salad

Asian Chicken Salad

Best ever chicken salad which can utilize leftover cooked chicken or you can poach a chicken breast. Grilled shrimp or scallops would also be good or for a vegetarian option try marinated grilled tofu. I always make this salad ahead as the dressing has time to marinate the chicken so it’s prefect for entertaining. Choose firm unblemished jicama which is available year round. Snap peas or asparagus could be used in place of the snow peas if you like.


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 5 to 8 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.

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