Restaurant Recipes
Byerly's Chicken Salad Oriental
This is great for hot summer days!
Yield: 6 to 8 servings
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast halves
- 1 (1/4 inch thick) slice gingerroot
- 1/8 teaspoon Oriental five spice powder
- 1 cup dry white wine
- Water
- 2/3 cup mayonnaise
- 1/4 cup hoisin sauce
- 1/4 cup white wine vinegar
- 2 1/2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 2 teaspoons Oriental sesame oil
- 1 medium head Napa cabbage (7 cups sliced)
- 1 medium carrot, shredded (about 1/2 cup)
- 1/2 cup slivered almonds, toasted
- 1 (1 3/4 ounce) can shoestring potatoes, divided
Instructions
- In a medium skillet, arrange chicken breasts, ginger, five spice powder, wine and water to cover. Bring to a boil, covered; reduce heat. Simmer until juices run clear (10 to 12 minutes); sesame oil; divide in half. Cut chicken into julienne strips. Toss with half of dressing; refrigerate chicken and remaining dressing.
- To serve: In a large bowl toss chicken, cabbage, carrot and almonds; toss with reserved dressing and 1 cup shoestring potatoes. Spoon into serving bowl, garnish with remaining potatoes.
Attribution
Chef: Leesha Ingdal - Byerly's