More Great Recipes: Asian

Mandarin Chicken Salad

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Member since 2008

Serves | Prep Time | Cook Time


1 whole chicken breast, split
2 Cups water
4 Tbls. Kikkoman Soy Sauce, divided
Boiling Water
3/4 lb. fresh bean sprouts
1 carrot, peeled and shredded
1/2 Cup green onions, slivered
2 Tbbls. minced fresh parsley
1/4 Cup vinegar
2 tsp. sugar

Simmer chicken in mixture of 2 Cups water and 1 Tbls. soy sauce in covered saucepan 15 minutes, or until chicken is tender. Meanwhile, pour boiling over bean sprouts. Drain; cool under cold water and drain thoroughly. Remove chicken and cool, (Refrigerate stock for another use, if desired.) Skin and bone chicken; shred meat with fingers into large bowl. Add bean sprouts, carrot, green onions and parsley. Blend vinegar, remaining 3 Tbls. soy sauce and sugar, stirring until sugar dissolves. Pour over chicken and vegetables; toss to coat all ingredients. Cover and refrigerate 1 hour, just before serving toss ingredients.

Pairs Well With


This recipe can be found in the Kikkoman cookbook.

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