Velvet Chicken Salad
Recipe By : Vineyard Seasons by Susan Branch
- 2 whole chicken breasts without skin -- boned
- 4 tablespoons cornstarch
- 2 egg whites
- 1/2 teaspoon salt
- 2 teaspoons soy sauce, low sodium
- ice water
- 1/2 pound snow peas
- 1 tablespoon fresh ginger root -- minced
- 3 cloves garlic -- minced
- 1/4 cup sesame seeds -- toasted
- 1/4 cup fresh lemon juice
- 1/4 cup salad oil
- 1 tablespoon soy sauce, low sodium
- 1 8 1/2oz can pineapple chunks in juice -- drained
- 1 8oz can sliced water chestnuts -- drained
Cut chicken in bite-sized pieces. In a medium bowl mix together
cornstarch and egg whites; stir in chicken. In a saucepan, bring
3 quarts
water, salt and soy sauce to a boil. Fill a large bowl with ice
and
water and set aside. Set a colander in the sink. Add chicken to
boiling
water-as soon as it comes back to the boil, remove from heat and
let stand
1 minute. Drain in colander and immediately plunge chicken into
ice
water. Let it sit for 2 minutes; drain and put into salad bowl.
Blanch
snow peas in boiling water 1 minute; drain, rinse in cold water
and add to
salad bowl along with all other ingredients.