Asian style chicken salad

Asian Style Chicken Salad

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sherry monfils


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


☆☆☆☆☆ 0 votes

20 Min
40 Min


  • 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


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Asian style chicken salad

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Low Fat Low Carb
Other Tags: Healthy Heirloom

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