Chinese Five Spice Potato & Chicken Salad


2 pounds petite potatoes cut into 1-inch slices

2 tablespoons olive oil

1 pound chicken breasts, thinly sliced

I red bell pepper, thinly sliced

½ teaspoon Chinese five spice seasoning (mixture of anise, cloves, cinnamon, Sichuan pepper and fennel seeds-commonly available in the spice aisle at your supermarket)

½ 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 large serving bottle; toss well. Add cooled chicken and potato mixture. Serve warm.