Tsuni's Chicken Salad Oriental

• 1 1/2 pounds skinless boneless chicken breasts or 4 cups cooked skinless boneless chicken
• 1 cup white wine
• 1 cup no-salt-added chicken stock
• 1 medium fennel bulb to yield 1 cup thinly sliced
• 1 long diakon radish or turnip to yield 1 1/2 cups thinly sliced
• 1 8-ounce red pepper to yield 1 cup thinly sliced
• 1 large bunch scallions to yield 1 cup sliced
• 4 tablespoons low-fat mayonnaise
• 6 tablespoons nonfat yogurt
• 2 tablespoons raspberry or cider vinegar
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon green peppercorn or Dijon mustard
• 2 teaspoons sugar
• 2 teaspoons lime juice
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon ground white pepper
• 1 large clove garlic
• Fresh or frozen ginger to yield 2 teaspoons coarsely grated

1. Simmer the chicken breasts in white wine and chicken stock until they are cooked, about 15 minutes.
2. Wash and trim the fennel.
3. Wash and peel the radish.
4. Wash, trim and seed the red pepper.
5. Using the slicing blade of a food processor, slice the fennel, radish and pepper.
6. Wash, trim and chop scallions.
7. In a large bowl, mix mayonnaise, yogurt, vinegar, soy, mustard, sugar, lime juice, five-spice powder and pepper.
8. Mince the garlic, grate the ginger and add them to the dressing with the vegetables.
9. Drain cooked chicken, cut into cubes and stir into dressing.

chicken breasts, white wine, nosalt, fennel bulb, long diakon radish, red pepper, scallions, lowfat mayonnaise, nonfat yogurt, raspberry, soy sauce, green peppercorn, sugar, lime juice, fivespice powder, ground white pepper, clove garlic

Taken from cooking.nytimes.com/recipes/6520 (may not work)