Warm Five Spice Chicken Salad
The secrets to the extraordinary mix of flavors in this recipe are Chinese plum sauce and five-spice powder, which produce a hint of licorice.
3 tablespoons peanut oil (preferably roasted-peanut oil), divided
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1/3 cup Chinese plum sauce
1 tablespoon water, or as needed
6 cups coarsely shredded romaine lettuce
4 ribs bok choy, cut into 1/4-inch slices (also coarsely chop green tops)
1 red bell pepper, diced
4 green onions (both green and white parts), coarsely chopped
4 cloves garlic, minced
1 teaspoon Chinese five-spice powder
of ground white pepper, or to taste
of salt, or to taste
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, for about 5 minutes or until it is lightly browned and thoroughly cooked.
Using a slotted spoon, transfer chicken to a bowl and cover to keep warm.
Meanwhile, stir together plum sauce and water in a small bowl. (The sauce should have a maple syrup consistency; it may be necessary to add more or less water depending on the consistency of the bottled sauce.) Set aside.
Toss lettuce with 1 tablespoon of peanut oil in a large bowl. Divide among 4 serving plates; set aside.
Heat remaining 1 tablespoon oil in the same skillet on medium-high heat. Add the bok choy, bell pepper, and green onions; cook for about 3 minutes, stirring occasionally, until the bok choy and red pepper are crisp-tender. Add garlic; stir constantly for about 1 minute.
Stir cooked chicken into vegetables. Add five-spice powder, pepper, and salt; stir gently until warm. Taste and adjust seasoning.
To assemble, top each plate of romaine lettuce with a mound of the chicken mixture; drizzle with the plum sauce. Serve warm.
2 teaspoons jarred minced garlic may be substituted for fresh minced garlic.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
-
Servings4
-
- PER SERVING
-
Calories253
-
Calories from Fat40%
-
Total Fat12g
-
Saturated Fat2g
-
Total Carbohydrate19g
-
Protein20g
-
Sugars4g
-
Cholesterol49mg
-
Dietary Fiber4g
-
Sodium310mg
-
- DAILY VALUE
-
Vitamin A117%
-
Vitamin C92%
-
Calcium13%
-
Iron14%
-
- DIETARY EXCHANGES
-
Fat2
-
Vegetable2
-
Fruit0.5
-
Very Lean Meat2.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
-