Chinese Chicken Salad

By cmschnettler

Poaching results in tender, juicy chicken with no added fat for this colorful, Asian-inspired salad.

Ingredients

• 1-1/4 pounds chicken tenders
• 1/2 cup seasoned rice vinegar
• 1/4 cup peeled fresh ginger slices plus 1 tablespoon finely grated ginger
• 2 tablespoons plus 1 teaspoon soy sauce
• 2 tablespoon dark sesame oil
• 2 tablespoons vegetable oil
• 1/3 cup coarsely chopped scallion
• 1 small (1-1/2 lbs.) napa cabbage, trimmed, leaves separated and stacked, halved crosswise and cut lengthwise into thin slices
• 1 yellow bell pepper, stemmed, seeded, and cut into thin strips
• 1 large carrot, cut into thin matchstick
• 2 tablespoons toasted sesame seeds

Preparation

Step 1

1. Rinse and pat chicken dry. 2. Bring 4 cups water, 1/4 cup vinegar, the ginger slices, and 2 tablespoons soy sauce to boil in a large saucepan. Add chicken and simmer 1 minute. Remove pan from heat and let stand, covered, until chicken is cooked through, about 5 minutes. Drain chicken and discard ginger slices. Transfer chicken to a cutting board and cut diagonally crosswise into thin slices. 3. Whisk remaining 1/4 cup vinegar, 1 tablespoon grated ginger, 1 teaspoon soy sauce, the sesame oil, vegetable oil, 2 tablespoons water, and the scallion together in a large bowl; salt and pepper to taste. Stir in cabbage, bell pepper, carrot, three-quarters of the chicken slices, and 1 tablespoon sesame seeds until well combined. Mound salad on serving plates, top with remaining chicken slices and sprinkle with remaining sesame seeds. Makes 4 to 6 servings.

295 calories/serving