Prep 15 mins
Cook 25 mins
Recipe by F&W's Melissa Rubel, from Pairing of The Day: November 2008, How to Cook with Spices. An excellent "new way" of preparing chicken salad. The delectable poached-chicken salad packed with Asian pear, cucumber and bean sprouts, offers a double hit of wasabi. Melissa whisks wasabi powder -- a blend of mayonnaise, rice vinegar and sesame oil -- then garnishes the salad with crunchy wasabi peas.
- 4 boneless skinless chicken breast halves (1 3/4 pounds)
- 1⁄2 cup mayonnaise
- 1⁄4 cup rice vinegar
- 2 1⁄2 tablespoons wasabi powder
- 1 1⁄2 teaspoons sesame oil
- 1 1⁄2 tablespoons water
- kosher salt
- fresh ground pepper
- 2 heads boston lettuce, torn into bite-size pieces
- 1 large Asian pear, halved cored and thinly sliced
- 1⁄2 seedless cucumber, halved lengthwise and thinly sliced on the bias
- 2 scallions, white parts and green parts, thinly sliced
- 1 cup mung bean sprouts
- 1⁄2 cup roasted wasabi peas, coarsely chopped
- 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 small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
- In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing.
- Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad.
- Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and.
- Serve at once.