Crimson Chicken Salad with Peanuts
If you can't find jÍcama, use a combination of apple and water chestnuts: 1/2 cup diced apple and 1/2 cup sliced water chestnuts.
  • 1/3 cup cranberry juice
  • 3 tablespoons red currant jelly
  • 2 teaspoons olive oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound skinless, boneless chicken breasts
  • 2 red bell peppers, cut into thin strips
  • 2 carrots, shredded
  • 1 cup jÍcama matchsticks
  • 2 scallions, thinly sliced
  • 3 cups shredded romaine lettuce
  • 2 tablespoons coarsely chopped unsalted dry-roasted peanuts

1. Spray a broiler pan with nonstick cooking spray. Preheat the broiler. In a large bowl, whisk together the cranberry juice, jelly, oil, ginger, salt, and black pepper. Measure out 2 tablespoons of this cranberry juice mixture to use as a baste for the chicken. Set the remainder of the sauce aside to use as a dressing.

2. Place the chicken on the broiler pan and brush with the 2 tablespoons cranberry juice baste. Broil the chicken 4 to 6 inches from the heat for 4 minutes per side, or until just cooked through. When cool enough to handle, thinly slice the chicken across the grain and transfer to the bowl with the reserved cranberry juice dressing.

3. Add the bell peppers, carrots, jÍcama, and scallions to the bowl and toss to coat with the dressing.

4. Serve the chicken salad on a bed of lettuce. Sprinkle with the peanuts.

Nutritional Information
Per serving: 279 calories, 7.5g total fat (1.4g saturated), 63mg cholesterol, 6g dietary fiber (1.5g soluble), 27g carbohydrate, 26g protein, 370mg sodium.
Good source of: beta carotene, niacin, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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