Asian style chicken salad

Asian Style Chicken Salad Recipe

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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.


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20 Min
40 Min


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boneless, skinless chicken breasts
salt and pepper to taste
2 Tbsp
hoisin sauce
6 oz pkg, rice stick noodes, found in the asian aisle
6 oz
baby spinach, or more if needed
1 Tbsp
sesame seeds
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.

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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