Asian style chicken salad

Name: Asian style chicken salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Asian
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

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By sherry monfils
@smonfils

This salad is full of flavor! I usually make the chicken the day before and then just assemble the salad the next day.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

Prep:

20 Min

Cook:

40 Min

Method:

Bake

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
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How to Make Asian style chicken salad

Step-by-Step

Heat 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.
Cook 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.
In 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.

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