Chinese 5 Spice Potato and Chicken Salad

Main Dish

At a Glance

  • Potato Type: Gemstone
  • Prep Method: Pan Fried
  • Special Requests: Gluten Free
  • Cuisine: Asian
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

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This Chinese 5 Spice Potato and Chicken Salad recipe is sure to please family and friends! Recipe courtesy of the British Potato Council.


  • 2 pounds petite ,potatoes cut into 1-inch slices
  • 2 tablespoons olive oil
  • 1 pound chicken breasts, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 teaspoon Chinese Five Spice seasoning (mixture of anise, cloves, cinnamon, Sichuan pepper and fennel  seeds–commonly available in the spice aisle at your supermarket)
  • 1/2 head Chinese leaf lettuce, shredded
  • 1 tablespoon white wine vinegar


Place potatoes in large saucepan; cover with water by 2 inches. Bring to a boil over high heat; reduce to a simmer and cook until fork tender. Drain and set aside.

Heat oil in a large skillet over medium heat. Add chicken and pepper; cook until browned and no longer pink in the middle, about 7 minutes. Add reserved potatoes and seasoning to skillet; cook 2 to 3 minutes stirring frequently.

Meanwhile, combine the lettuce and vinegar in a large serving bowl; toss well. Add cooled chicken and potato mixture. Serve warm.




Calories: 345 Fat: 10g Cholesterol: 64mg Sodium: 142mg Carbohydrates: 38g Fiber: 6g Protein: 26g Potassium: 1365mg

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