Velvet Chicken Salad

This Asian-style chicken salad is made with pineapple, garlic, snow peas, crunchy water chestnuts, and fresh ginger.

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Ingredients:

4 boneless chicken breast halves, cut in bite-size pieces
4 tablespoons cornstarch
2 egg whites
1/2 teaspoon salt
2 teaspoons light soy sauce
ice water
1/2 pound snow peas
1 tablespoon fresh ginger root, minced
3 cloves garlic, minced
1/4 cup toasted sesame seeds
1/4 cup fresh lemon juice
1/4 cup salad oil
1 tablespoon light soy sauce
1 can (8 ounces) pineapple chunks in juice, drained
1 can (8 ounces) sliced water chestnuts, drained

Instructions:

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.

Recipe adapted from "Vineyard Seasons" by Susan Branch

Serves 4

Calories per serving: 574
Fat per serving: 27.1g

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