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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


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

Source: www.food.com