Asian Broccoli and Chicken Salad
"Serve at family bbq."
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 whole chicken, Chinese style
- 1 1⁄2 lbs fresh broccoli florets
- 1⁄2 teaspoon garlic, granulated
- 1 teaspoon onion, granulated
- 1 tablespoon salt
- water
- 1⁄2 cup ginger, Mee Chun Brand red preserved
- 1 jalapeno pepper, slice paper thin
- 1⁄2 cup hoisin sauce
- 2 tablespoons shaoxing wine
- 1 teaspoon sesame oil
- 1⁄2 cup Hidden Valley® Original Ranch® Dressing
- 1 cup cashew nuts, whole
directions
- I place the chicken and into a large pot and fill with water until it cover the chicken with about an inch above and bring it to a rolling boil for 5 minutes and then cover and turn off the heat for an hour. Remove the simmer chicken and place onto baking pan. Rub oil over the cool chicken very lightly salt the chicken and then remove the bones from the chicken slice into bite size pieces and on a serving platter.
- In a mixing bowl blend in hoisin sauce, ranch dressing and Shao Hsing rice wine and sesame oil mix well and set aside into the refrigerator.
- In a large stockpot fill halfway with water and bring to a boil add onion garlic blend and salt and return to a boil. Add in the broccoli pieces and when the water starts to boil pour into a coriander and run cold water to cool the broccoli. Drain all of the water out.
- Place into large chill stainless steel bowl with broccoli, ginger and chicken with salt and pepper. Blend in the salad dressing and combine together and fold in the cashew nuts.
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