Sliced Chicken Salad with Chili-Ginger Vinaigrette

• 1 cup canned low-salt chicken broth
• 1/2 cup soy sauce
• 1/3 cup plus 1/2 cup light corn syrup
• 1/4 cup chopped peeled fresh ginger
• 1/4 cup orange juice
• 1 tablespoon grated orange peel
• 1/2 teaspoon Chinese five-spice powder
• 1/4 teaspoon dried crushed red pepper
• 6 skinless boneless chicken breast halves
• 2 tablespoons chili-garlic sauce*
• 1 5-ounce package mixed baby greens (about 10 cups)
• 2 cups matchstick-size strips peeled jicama
• Onion or radish sprouts
• *Available in Asian markets and the Asian foods section of many supermarkets.

1. Mix chicken broth, soy sauce, 1/3 cup corn syrup and next 5 ingredients in heavy large skillet.
2. Bring mixture to boil; reduce heat to medium-low and simmer 5 minutes.
3. Add chicken; simmer 8 minutes.
4. Turn chicken over, cover skillet and turn off heat.
5. Let stand 30 minutes to finish cooking chicken.
6. Blend chili-garlic sauce, 1/2 cup corn syrup and 3 tablespoons poaching liquid in small bowl.
7. Season with salt and pepper.
8. Transfer chicken to plate; cool 10 minutes.
9. (Dressing and chicken can be made 1 day ahead.
10. Cover separately; chill.)
11. Cut chicken crosswise into thin slices.
12. Combine greens and jicama in large bowl.
13. Toss with enough dressing to coat lightly.
14. Divide salad among 6 plates.
15. Top each with chicken; drizzle with some dressing.
16. Garnish with sprouts and serve.

chicken broth, soy sauce, light corn syrup, fresh ginger, orange juice, red pepper, chicken breast halves, chiligarlic sauce, matchstick, onion, section

Taken from www.epicurious.com/recipes/food/views/sliced-chicken-salad-with-chili-ginger-vinaigrette-5659 (may not work)