Warm Chicken and Potato Salad

• 1 lb boneless skinless chicken breast
• 4 tablespoons kikkoman stir-fry sauce, divided
• 1 lb red potatoes, cut into 1/2 inch cubes
• 14 cup white wine vinegar
• 1 12 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 celery rib, thinly sliced
• 4 green onions, thinly sliced
• 12 cantaloupe, cut into 3/4 inch cubes
• 12 cup diced sweet red pepper
• 13 cup chopped pecans
• 2 tablespoons minced fresh parsley

1. Cut chicken into 1-inch pieces; coat with 2 tablespoons stir-fry sauce.
2. Let stand 30 minutes.
3. Meanwhile, cook potatoes in boiling, salted water 12 minutes or until tender.
4. Drain potatoes, place in a large bowl.
5. Blend vinegar, remaining stir-fry sauce and sugar.
6. Heat oil in a hot wok or large skillet over high heat.
7. Add chicken; stir-fry 3 minutes.
8. Add celery; stir-fry 1 minute.
9. Add vinegar mixture and green onions.
10. Cook, stirring, until sauce is hot.
11. Remove from heat; pour over potatoes, tossing to combine.
12. Let stand 5 minutes, stirring twice.
13. Add cantaloupe, pepper, pecans and parsley.
14. Toss together to coat all ingredients with dressing.
15. Serve immediately.

chicken breast, sauce, red potatoes, white wine vinegar, sugar, vegetable oil, celery, green onions, cantaloupe, sweet red pepper, pecans, parsley

Taken from www.food.com/recipe/warm-chicken-and-potato-salad-186069 (may not work)