Ingredients
- 6 boneless Chicken breast halves
- 1 cup Light corn syrup
- 3 oz Soy sauce
- 3/4 cup Chicken broth
- 1/4 cup Ginger, peeled & minced
- 1/3 cup Orange juice
- 3/4 tbsp Orange zest
- 1/4 tbsp Star anise, ground
- 1/2 tsp Jalapeño, minced
- 1/4 tsp Garlic, minced
- 1 tbsp Lemongrass, finely minced
- 8 cups Mixed field greens
- 1 cup Pea shoot sprouts
- 1/2 cup Cucumber, finely julienned
Citrus Chicken Salad with Jalapeno-Ginger Vinaigrette
Meal: Lunch
Cuisine: Chinese
Ingredient: Chicken
Season: Summer
Contributor: Beringer Founders Estate and Chef David Frakes
Directions
6 SERVINGS
This chicken salad, which has a fragrant orange zest framed with ginger and brown spice, opens up the subtle fruit character of Beringer's Chenin Blanc.
To prepare chicken (can be made one day ahead):
- Combine ½ cup corn syrup, soy sauce, and chicken broth in a heavy large non-reactive skillet. Add following 7 ingredients and bring to a boil.
- Reduce sauce by simmering for 5 minutes on medium-low.
- Add chicken and simmer for about 7-9 minutes more.
- Turn chicken over and cover the pan. Cook for 20-25 minutes more until chicken is finished.
- Transfer chicken to plate and let cool.
To prepare dressing (can be made one day ahead):
- Blend ½ cup corn syrup and 5 tablespoons of the poaching liquid in small bowl. Season with salt & pepper. Set aside.
- Cut chicken crosswise into thin slices.
- In a large bowl, toss greens, pea shoots, cucumber and most of the dressing. Divide salad on to plates.
- Top each with chicken and lightly drizzle with dressing. Makes 6 servings.
Courtesy of Beringer Founders' Estate and Chef David Frakes
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