Ginger Tempura Chicken and Watercress Salad
with Creamy Lemongrass Dressing

Recipe courtesy of the National Chicken Council.

Recipe Ingredients:

1 1/2 pounds chicken breast halves, boneless and skinless

Creamy Lemongrass Dressing:
3/4 cup mayonnaise
1 tablespoon chopped lemongrass
1/2 teaspoon ground ginger
1 clove garlic, roughly chopped
3/4 teaspoon Asian fish sauce or oyster sauce
1/4 teaspoon hot sauce
1/4 cup fresh lime juice
1 tablespoon granulated sugar

Tempura Batter:
1 cup all-purpose flour
1 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 cup lime-flavored seltzer water

3 cups light olive oil, for frying

Salad:
8 cups watercress, arugula or mixed salad greens
1 cup diced fresh or canned pineapple
1/2 cup shelled pistachio nuts, toasted

Cooking Directions:

1. Slice chicken into 3/4-inch strips horizontally across the breast. Set aside. In food processor or blender, combine all ingredients for lemongrass dressing; pulse until smooth. Set aside.
2. In large saucepan or deep fryer, place oil and heat oil to 350°F (175°C).
3. In large mixing bowl, combine all ingredients for tempura batter.
4. Dip each piece of chicken into batter, allowing excess to drip off. Gently lower battered chicken into hot oil and fry for 2 1/2 to 3 minutes, turning once during cooking. Chicken will need to be cooked in a few batches, as pieces should not touch. (Chicken will not brown; it will remain a pale tan color.) Remove chicken to paper towels to drain.
5. In large serving bowl, place salad green, pineapple pieces and pistachios. Add dressing and toss well to coat. Place chicken over greens and sprinkle with toasted pistachios.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 850; Total Fat: 59g; Saturated Fat: 7g; Total Carbs: 41g; Fiber: 4g; Protein: 43g.

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.