Like us on Facebook!
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
- 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.
Serves 4.
Recipe adapted from "Vineyard Seasons" by Susan Branch