CHICKEN SALAD WITH FENNEL, DAIKON AND SCALLIONS

Chicken Salad With Fennel, Daikon and Scallions image

Provided by Marian Burros

Time 20m

Yield 3 servings

Number Of Ingredients 18

Ingredients

1 1/2 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 daikon 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
1/2 teaspoon five-spice powder
1/2 teaspoon ground white pepper
1 large clove garlic
Fresh ginger, to yield 2 teaspoons coarsely grated

Steps:

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.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 59 grams, SaturatedFat 3 grams, Sodium 807 milligrams, Sugar 17 grams, TransFat 0 grams