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.