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Oriental Chicken Salad

Microwaverina's picture
  Boneless skinless chicken breast halves 2
  Red onion 1 Medium, thinly sliced
  Carrot 1 , julienned
  Jalapeno pepper 1 , minced (wear plastic gloves when handling)
  Sugar snap peas/Snow peas 8 Ounce
  Sliced mushrooms 1 1⁄2 Cup (24 tbs)
  Diced sweet red peppers 1⁄4 Cup (4 tbs)
  Sliced water chestnuts 1⁄2 Cup (8 tbs)
  Minced fresh coriander 1 Teaspoon (optional)
  Chicken stock 1⁄2 Cup (8 tbs)
  Peanut butter 2 Tablespoon
  Soy sauce 1 Tablespoon
  Canola oil 1 Tablespoon
  Lemon juice 1 Tablespoon
  Grated fresh ginger 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Ground red pepper 1 Pinch

Place the chicken between two sheets of wax paper and pound with a rubber mallet or meat pounder to an even 1/4" thickness.
Remove the paper and transfer the chicken to a large plate.
Cover with wax paper and microwave on high for 4 to 5 minutes, or until the chicken is no longer pink.
Set aside.
In a 2 1/2-quart casserole, combine the onions, carrots, and jalapenos.
Cover with wax paper and microwave on high for 4 minutes, or until the onions are translucent.
Add the peas, mushrooms, and red peppers.
Cover with wax paper and microwave on high for 3 minutes, or until the peas are crisp-tender.
Allow to cool.
Cut the chicken into thin strips.
Add to the vegetable mixture.
Stir in the water chestnuts and coriander (if using).
Place the stock in a 2-cup glass measure and microwave on high for 3 minutes.
Stir in the peanut butter, soy sauce, oil, lemon juice, ginger, garlic, and ground pepper.
Microwave on high for 1 minute, or until heated through.
Pour over the salad.
Toss well and chill.

Recipe Summary

Difficulty Level: 
Side Dish

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Oriental Chicken Salad Recipe