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Chinese Five Spice Potato & Chicken Salad

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Print Recipe
Potato Type: Petite
Cuisine: Asian
Prep Method: BoiledPan Fried

Dish

AppetizerSaladSide DishMain DishSnack

Prep Time

5 Mins

Cook Time

20 Mins

Serving

Serves 4

Ingredients

  • 2 pounds petite potatoes cut into 1-inch slices
  • 2 tablespoons olive oil
  • 1 pound chicken breasts, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 teaspoon Chinese five spice seasoning (mixture of anise, cloves, cinnamon, Sichuan pepper and fennel  seeds–commonly available in the spice aisle at your supermarket)
  • 1/2 head Chinese leaf lettuce, shredded
  • 1 tablespoon white wine vinegar

Preparation

1. Place potatoes in large saucepan; cover with water by 2 inches.
2. Bring to a boil over high heat; reduce to a simmer and cook until fork tender.
3.  Drain and set aside.
4. Heat oil in a large skillet over medium heat. Add chicken and pepper; cook until browned and no longer pink in the middle, about 7 minutes. Add reserved potatoes and seasoning to skillet; cook 2 to 3 minutes stirring frequently.
5. Meanwhile, combine the lettuce and vinegar in a large serving bowl; toss well. Add cooled chicken and potato mixture. Serve warm.

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Recipe By: British Potato Council

Nutrition Facts Per Serving

Calories

345

Fat

10g

Sodium

142mg

Cholesterol

64g

Carbohydrates

38g

Fiber

6g

Protein

26g

Potassium

1365mg

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