Asian Chicken Salad with Raisins

Yields6 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

For the Dressing:

¼ red onion, minced

2 cloves garlic, crushed

2 tsp grated fresh ginger

1 tsp sugar

2 tbsp rice vinegar

3 tbsp peanut oil

1 tsp hot chile oil, optional

2 tbsp soy sauce

1 pinch salt, optional

For the Salad:

3 skinless, boneless chicken cutlets

1 tsp salt

1 cucumber; peeled, and cut into matchstick-size strips

1 red bell pepper, cut into matchstick-size strips

1 cup fresh bean sprouts

16 oz coleslaw mix

2 tbsp chopped fresh cilantro or parsley

½ cup chopped roasted peanuts

½ cup raisins

In a small bowl or jar with tight-fitting lid, combine onion, garlic and sugar. Stir in vinegar, peanut oil, chile oil and soy sauce until well mixed.

Poach chicken cutlets.

Fill a medium saucepan with water, add salt and bring to boil. Add chicken breasts; reduce heat and simmer for 10 Minutes. Skim any foam from the surface. Turn off heat; cover pan and let stand for 15 minutes. Drain and let cool completely.

Cut chicken into long, thin strips and place in salad bowl. Add cucumber, bell pepper, bean sprouts and coleslaw mix.

Pour dressing over salad and toss well. Sprinkle with the cilantro, peanuts and raisins; then serve.

Nutrition Facts

6 servings

Serving size

Print Options:

Asian Chicken Salad with Raisins

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