It’s HOT outside. I came home from work yesterday and it was a miserable 106 degrees. I wasn’t about to make anything hot for dinner, so I decided to play around with a mayo-less chicken salad and ended up creating my new favorite dish for summer. This one has lots of ingredients but totally worth it. I recommend doubling the batch and keeping it in the fridge to eat for a few days.
Far East Chicken Salad
3 boneless, skinless chicken breasts
1 can (13.5 ounces) of coconut milk
1 1/2 cups chicken stock
1 teaspoon Five Spice powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 cup golden raisins
1/2 cup slivered almonds, toasted
1. In a medium sauce pan, bring the chicken stock, coconut milk, five spice powder and garlic powder to a boil. Add the chicken breasts and boil for about 15 minutes.
2. While the chicken is boiling, shred the zucchini and carrot in a food processor with the grater attachment, or grate it on the large holes of a cheese grater.
3. When the chicken is cooked through, take it out of the pan and put it in the refrigerator to cool.
4. Keep the liquid in the pan boiling and add the raisins and salt. Let the liquid reduce down to about a cup, until it it thick and syrupy. When it is reduced, take it out of the pan and let it cool in the refrigerator.
5. When the chicken is cool, pull it apart with your fingers into shredded, bite-size pieces, or cut it with a knife into small pieces.
6. In a large bowl, mix the shredded carrots, zucchini, chicken, almonds, and cooled syrup/raisins. Mix well and serve cold.