Chicken and Bean Sprout Salad
- Vegetable recipes
- Heart-healthy
- Low sodium
- Vegan
Ingredients
- 2 bone-in skin-on chicken breasts (1 lb/500 g total)
- 3 slices gingerroot
- 1 green onion
- 1 tbsp (15 mL) Chinese rice wine or dry sherry
- 12 oz (375 g) bean sprouts, root ends removed
- 1 small head iceberg lettuce or leaf lettuce, shredded
- 1 bunch watercress, thick stems removed
- 1/4 cup (60 mL) thinly sliced green onion
- 1-1/2 tsp (7 mL) toasted sesame seeds
- Asian-Style Vinaigrette:
- 1/4 cup (60 mL) rice vinegar
- 1 tbsp (15 mL) soy sauce
- 2 tsp (10 mL) hot mustard
- Pinch each salt and white pepper
- 1/2 cup (125 mL) vegetable oil
- 1 tbsp (15 mL) sesame oil
Preparation
To a pot of just enough barely simmering salted water to cover chicken, add chicken, ginger, green onion and rice wine; poach chicken, covered, until no longer pink in centre, about 18 minutes. Drain; let cool.
Remove and discard bones and skin; shred meat.
Meanwhile, in separate pot of boiling water, blanch bean sprouts for 10 seconds; drain, chill under cold water and thoroughly drain again.
Asian-Style Vinaigrette: Whisk together vinegar, soy sauce, mustard, salt and pepper; whisk in vegetable and sesame oils.
Arrange lettuce and watercress on serving platter or on 4 plates; top with sprouts, then chicken. Spoon Asian-Style Vinaigrette over top; sprinkle with sliced green onion and sesame seeds.
Makes 4 to 6 servings.
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