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
Cut chicken in bite-sized pieces. In a medium bowl mix together
cornstarch and egg whites; stir in chicken. In a saucepan, bring
water, salt and soy sauce to a boil. Fill a large bowl with ice
water and set aside. Set a colander in the sink. Add chicken to
water-as soon as it comes back to the boil, remove from heat and
1 minute. Drain in colander and immediately plunge chicken into
water. Let it sit for 2 minutes; drain and put into salad bowl.
snow peas in boiling water 1 minute; drain, rinse in cold water
and add to
salad bowl along with all other ingredients.
Recipe adapted from "Vineyard Seasons" by Susan Branch
Calories per serving: 574
Fat per serving: 27.1g
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