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Byerly's Chicken Salad Oriental


This is great for hot summer days!


  • 1 1/2 pounds boneless, skinless chicken breast halves
  • 1 (1/4-inch thick) slice gingerroot
  • 1/8 teaspoon Oriental five spice powder
  • 1 cup dry white wine
  • Water
  • 2/3 cup mayonnaise
  • 1/4 cup hoisin sauce
  • 1/4 cup white wine vinegar
  • 2 1/2 tablespoons granulated sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons Oriental sesame oil
  • 1 medium head Napa cabbage (7 cups sliced)
  • 1 medium carrot, shredded (about 1/2 cup)
  • 1/2 cup slivered almonds, toasted
  • 1 (1 3/4 ounce) can shoestring potatoes, divided


  1. In medium skillet, arrange chicken breasts, ginger, five spice powder, wine and water to cover. Bring to a boil, covered; reduce heat. Simmer until juices run clear (10 -12 minutes); sesame oil; divide in half. Cut chicken into julienne strips. Toss with half of dressing; refrigerate chicken and remaining dressing.
  2. To serve: In large bowl toss chicken, cabbage, carrot and almonds; toss with reserved dressing and 1 cup shoestring potatoes. Spoon into serving bowl, garnish with remaining potatoes.

Servings: 6

Source: Chef: Leesha Ingdal - Byerly's


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