Author Notes
This is a simple and delicious recipe that is perfect for entertaining and can be done with tofu for a vegetarian version or shrimp for an alternative to chicken —Chef amanda
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Ingredients
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2
whole, boneless, skinless chicken breasts, trimmed, halved
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3 cups
chicken broth
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1
red pepper, halved, seeded, julienne
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1
small jicama, peeled, julienne
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1/2 pound
pound snow peas, trimmed, blanched
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2
cloves garlic, minced
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2 teaspoons
minced ginger
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1/2 cup
soy sauce or Tamari
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2 tablespoons
rice vinegar
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2 teaspoons
brown sugar
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3 tablespoons
vegetable oil
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2 teaspoons
toasted sesame oil
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3 tablespoons
chopped cilantro
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3 tablespoons
bean sprouts
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3
scallions, julienne, garnish
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2 tablespoons
sesame seeds, toasted, garnish
Directions
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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.
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Combine the red pepper, jicama and snow peas in a large bowl. Cut the chicken into thin strips and add to the bowl.
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In a small bowl combine the garlic, ginger, soy, vinegar, sugar and oil. Whisk and taste for seasoning. Add the cilantro.
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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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