Ingredients
- 1 ½ pounds skinless boneless chicken breasts or 4 cups cooked skinless boneless chicken
- 1 cup white wine
- 1 cup no-salt-added chicken stock
- 1 medium fennel bulb to yield 1 cup thinly sliced
- 1 long diakon radish or turnip to yield 1 1/2 cups thinly sliced
- 1 8-ounce red pepper to yield 1 cup thinly sliced
- 1 large bunch scallions to yield 1 cup sliced
- 4 tablespoons low-fat mayonnaise
- 6 tablespoons nonfat yogurt
- 2 tablespoons raspberry or cider vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon green peppercorn or Dijon mustard
- 2 teaspoons sugar
- 2 teaspoons lime juice
- ½ teaspoon five-spice powder
- ½ teaspoon ground white pepper
- 1 large clove garlic
- Fresh or frozen ginger to yield 2 teaspoons coarsely grated
- Nutritional Information
Nutritional analysis per serving (3 servings)
700 calories; 37 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 54 grams protein; 155 milligrams cholesterol; 830 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 servings
Preparation
- Simmer the chicken breasts in white wine and chicken stock until they are cooked, about 15 minutes.
- 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.
- Wash, trim and chop scallions.
- In a large bowl, mix mayonnaise, yogurt, vinegar, soy, mustard, sugar, lime juice, five-spice powder and pepper.
- Mince the garlic, grate the ginger and add them to the dressing with the vegetables.
- Drain cooked chicken, cut into cubes and stir into dressing.
- An additional cup of chicken stock can be used instead of the wine.
20 minutes
Dining and Cooking