• Ingredients: 19
  • Serves: 6

Sliced chicken salad with chili-ginger vinaigrette with *available in asian markets and the asian foods section of many supermarkets..


  • *Available in Asian markets and the Asian foods section of many supermarkets.

For hummus

  • Garnish: 160 small fresh flat-leaf parsley leaves

Green Onion Cream

Combine in large bowl:

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


  1. Step 1 Mix chicken broth, soy sauce, 1/3 cup corn syrup and next 5 ingredients in heavy large skillet. Bring mixture to boil; reduce heat to medium-low and simmer 5 minutes.

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  2. Step 2 Add chicken; simmer 8 minutes. Turn chicken over, cover skillet and turn off heat. Let stand 30 minutes to finish cooking chicken.

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  3. Step 3 Blend chili-garlic sauce, 1/2 cup corn syrup and 3 tablespoons poaching liquid in small bowl. Season with salt and pepper.

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  4. Step 4 Cut chicken crosswise into thin slices. Combine greens and jicama in large bowl. Toss with enough dressing to coat lightly.

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  5. Step 5 Divide salad among 6 plates. Top each with chicken; drizzle with some dressing. Garnish with sprouts and serve.

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