Asian Chicken Salad with Wasabi Dressing

Asian Chicken Salad with Wasabi Dressing
Photo by © James Baigrie


  • ½ seedless cucumber, halved lengthwise and thinly sliced on the bias
  • 1 1/2 teaspoons Asian sesame oil
  • 2 scallions, white and green parts thinly sliced
  • Kosher salt and freshly ground pepper
  • 2 1/2 tablespoons wasabi powder
  • 4 skinless, boneless chicken breast halves (1 ¾ pounds)
  • 1 1/2 tablespoons water
  • + 6 more ingredients
    • ¼ cup rice vinegar
    • ½ cup mayonnaise
    • 1 large Asian pear-halved, cored and thinly sliced
    • ½ cup roasted wasabi peas, coarsely chopped
    • 2 heads Boston lettuce, torn into bite-size pieces
    • 1 cup mung bean sprouts

In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer. Cook over moderately low heat until the chicken is white throughout, about 12 minutes. Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes. Meanwhile, in a sma...

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