Asian style chicken salad
By
sherry monfils
@smonfils
1
This salad is full of flavor! I usually make the chicken the day before and then just assemble the salad the next day.
Ingredients
- 6
- boneless, skinless chicken breasts
- salt and pepper to taste
- 2 Tbsp
- hoisin sauce
- 1
- 6 oz pkg, rice stick noodes, found in the asian aisle
- 6 oz
- baby spinach, or more if needed
- 1 Tbsp
- sesame seeds
- 2
- green onions, chopped
- 3/4 c
- rice vinegar
- 1/3 c
- olive or sesame oil
- 3 Tbsp
- hoisin sauce
- 2 Tbsp
- light soy sauce
- 1/4 tsp
- ground ginger
- 1/4 tsp
- crushed red pepper flakes
How to Make Asian style chicken salad
- 1Heat oven to 375. Place chicken in lg baking dish, sprinkle w/ salt and pepper. Brush with 2 tbsp. hoisin sauce. Bake 40 mins. Cool, cover and chill 1 hr.
- 2Cook rice stick noodles as directed, drain, rinse w/ cold water, drain. Arrange spinach on 6 plates. Top w/ noodles. Place a chicken breast on each plate.
- 3In bowl, whisk together rice vinegar, oil, remaining hoisin sauce, soy sauce, ginger and crushed red pepper flakes. Drizzle over each salad. Sprinkle w/ sesame seeds and green onion.
About Asian style chicken salad
Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: Asian
Hashtag: #Asain style chicken saad
