• 1/4 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 Teaspoons grated fresh gingerroot
  • 1 Teaspoon sugar
  • 2 Tablespoons rice vinegar
  • 3 Tablespoons peanut oil
  • 1 Teaspoon chile oil
  • 2 Tablespoons soy sauce
  • Pinch of salt, optional


In a small bowl or jar with tight-fitting lid, combine onion, garlic and sugar. Stir in vinegar, peanut oil, chile oil and soy sauce until well mixed. Season with salt, if desired. Set aside.

To poach chicken breasts, fill saucepan with salted water and bring to boil. Add chicken breasts; reduce heat and simmer for 10 minutes. Skim any foam from the surface. Turn off heat; cover pan and let stand for 15 minutes. Drain and let cool completely. Cut chicken into long, thin strips and place in salad bowl. Add cucumber, bell pepper, bean sprouts and coleslaw mix. Pour dressing over and toss well. Sprinkle with the cilantro, peanuts and raisins; then serve.


  • 3 skinless, boneless chicken breast halves( 3 to 4 ounces each), poached
  • 1/2 cucumber; peeled, seeded and cut into matchstick-size strips
  • 1/2 red bell pepper, seeded and cut into matchstick-size strips
  • 1/2 Cup fresh bean sprouts
  • 1 Package (8 ounces) prepared coleslaw mix containing red cabbage
  • 2 Tablespoons chopped fresh cilantro
  • 1/4 Cup chopped roasted peanuts
  • 1/2 Cup California raisins

Nutrition Facts Per Serving

Calories 390 (Calories from Fat 43%); Total Fat 19 ( Saturated Fat 3.5; Trans Fat 0; ); Cholesterol 65; Sodium 590; Potassium 627; Total Carbohydrate 30; Dietary Fiber 4; Sugars 17; Protein 27; Calcium 62; Iron 2;

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Raisins are fat and cholesterol free.