sliced-chicken-salad-with-chili-ginger-vinaigrette-5659.json

{
    "directions": [
        "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. Add chicken; simmer 8 minutes. Turn chicken over, cover skillet and turn off heat. Let stand 30 minutes to finish cooking chicken. Blend chili-garlic sauce, 1/2 cup corn syrup and 3 tablespoons poaching liquid in small bowl. Season with salt and pepper. Transfer chicken to plate; cool 10 minutes. (Dressing and chicken can be made 1 day ahead. Cover separately; chill.)",
        "Cut chicken crosswise into thin slices. Combine greens and jicama in large bowl. Toss with enough dressing to coat lightly. Divide salad among 6 plates. Top each with chicken; drizzle with some dressing. Garnish with sprouts and serve."
    ],
    "ingredients": [
        "1 cup canned low-salt chicken broth",
        "1/2 cup soy sauce",
        "1/3 cup plus 1/2 cup light corn syrup",
        "1/4 cup chopped peeled fresh ginger",
        "1/4 cup orange juice",
        "1 tablespoon grated orange peel",
        "1/2 teaspoon Chinese five-spice powder",
        "1/4 teaspoon dried crushed red pepper",
        "6 skinless boneless chicken breast halves",
        "2 tablespoons chili-garlic sauce*",
        "1 5-ounce package mixed baby greens (about 10 cups)",
        "2 cups matchstick-size strips peeled jicama",
        "Onion or radish sprouts",
        "*Available in Asian markets and the Asian foods section of many supermarkets."
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Chicken",
        "Citrus",
        "Leafy Green",
        "Low Cal"
    ],
    "title": "Sliced Chicken Salad with Chili-Ginger Vinaigrette",
    "url": "http://www.epicurious.com/recipes/food/views/sliced-chicken-salad-with-chili-ginger-vinaigrette-5659"
}