Asian Chicken Salad
Ingredients
6 medium skinless, boneless chicken breast halves (2 to 2-1/2 lb.)
~ Salt and ground black pepper
2 tablespoons hoisin sauce (from the Oriental section of the
supermarket)
1 6-ounce package rice stick noodles
1 recipe Asian Dressing (see recipe below)
~ 1 6-ounce package baby spinach
1 tablespoon toasted sesame seeds
Slivered green onions (optional)
Directions
1. Preheat oven to 375 degree F. Arrange chicken breast halves in a
3-quart rectangular baking dish or a 13x9x2-inch baking pan. Sprinkle
with salt and pepper. Brush tops of chicken breasts with hoisin sauce.
Bake, uncovered, for 35 to 40 minutes or until chicken is no longer pink
(170 degrees F). Cool slightly; cover and chill at least 1 hour or until
ready to serve (up to 2 days).
2. Meanwhile, cook rice stick noodles according to package directions.
Drain; rinse with cold water. Drain well. Snip cooked rice stick noodles
in a few places; transfer to a resealable plastic bag. Close bag. Chill
until ready to serve. Prepare and chill Asian Dressing.
3. To serve, arrange spinach on 6 servings plates. Top spinach with
cooked rice stick noodles. Place chilled chicken breasts on rice sticks.
Drizzle with Asian Dressing. Sprinkle with sesame seeds and green
onions. Makes 6 servings.
Asian Dressing: In a screw-top jar combine 3/4 cup rice vinegar, 1/3 cup
salad oil, 3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 1-1/2
teaspoons grated fresh ginger or 1/4 teaspoon ground ginger, and 1/4
teaspoon crushed red pepper. Cover and shake well; chill until ready to
serve (up to 1 week).
Nutrition Facts
Servings Per Recipe 6 servings Calories 434, Total Fat (g) 16, Saturated
Fat (g) 3, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 5,
Cholesterol (mg) 88, Sodium (mg) 733, Carbohydrate (g) 30, Total Sugar
(g) 5, Fiber (g) 1, Protein (g) 38, Vitamin C (DV%) 14, Calcium (DV%) 7,
Iron (DV%) 13,
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