Chicken Salad With Fennel, Daikon and Scallions
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds skinless boneless chicken breasts or 4 cups cooked skinless boneless chicken
- 1cup white wine
- 1cup no-salt-added chicken stock
- 1medium fennel bulb, to yield 1 cup thinly sliced
- 1long daikon radish or turnip, to yield 1½ cups thinly sliced
- 18-ounce red pepper, to yield 1 cup thinly sliced
- 1large bunch scallions, to yield 1 cup sliced
- 4tablespoons low-fat mayonnaise
- 6tablespoons nonfat yogurt
- 2tablespoons raspberry or cider vinegar
- 2tablespoons reduced-sodium soy sauce
- 1tablespoon green peppercorn or Dijon mustard
- 2teaspoons sugar
- 2teaspoons lime juice
- ½teaspoon five-spice powder
- ½teaspoon ground white pepper
- 1large clove garlic
- Fresh ginger, to yield 2 teaspoons coarsely grated
Nutritional analysis per serving (3 servings)
549 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 59 grams protein; 807 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Simmer the chicken breasts in white wine and chicken stock until they are cooked, about 15 minutes.
- Step 2
Wash and trim the fennel. Wash and peel the radish. Wash, trim and seed the red pepper. Using the slicing blade of a food processor, slice the fennel, radish and pepper.
- Step 3
Wash, trim and chop scallions.
- Step 4
In a large bowl, mix mayonnaise, yogurt, vinegar, soy, mustard, sugar, lime juice, five-spice powder and pepper.
- Step 5
Mince the garlic, grate the ginger and add them to the dressing with the vegetables.
- Step 6
Drain cooked chicken, cut into cubes and stir into dressing.
- An additional cup of chicken stock can be used instead of the wine.
Private Notes
Comments
Using what I had on hand, I modified this recipe. I sliced red radishes very thinly with my mandoline (holding on to the root end, there was very little wastage & it was done in less than 10 minutes). Then I changed the blade and sliced a yellow pepper, instead of a red one. It was very pretty. I assembled the vegetables on a plate, arranged cut chicken breast cubes on top, and drizzled the salad dressing on right before serving. This unique & tasty dressing gets a 6-star rating standing alone!
I like my salads to have all the vegetables as bite-sized…so I chopped the fennel and daikon. This was very tasty…would be great on top of some green lettuce. And, I think it’s really four servings and not three.
Its a shame there is no photo to go with this recipe, because the sliced peppers, daikon seem to be too big in proportion to the chopped chicken and its hard to visualize what this chicken salad is supposed to look like. There is a lot of room for interpretation in the recipe. Hoping it comes out good.
Advertisement