Byerly's Asian Chicken Salad Recipe

ingredients

1 1/2 pound boneless, skinless chicken breast halves
1 slice (1/4-inch thick) ginger root
1/8 teaspoon Chinese 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 Asian sesame oil
1 medium head Napa cabbage, sliced
1 medium carrot, shredded
1/2 cup slivered almonds, toasted
1 can (1.75 ounce size) shoestring potatoes, divided

directions

In 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 (10-12 minutes); add sesame oil; divide in half.

Cut chicken into julienne strips. Toss with half of dressing; refrigerate chicken and remaining dressing.

To Serve: In 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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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