Asian Chicken Salad Recipe

Name: Asian Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup canned low-sodium chicken broth, undiluted; 3 tablespoons rice wine vinegar; 2 tablespoons low-sodium soy sauce; 1 1/2 tablespoons lemon juice; 2 teaspoons dark sesame oil; 1 1/2 teaspoons Chinese five-spice powder; 1/4 teaspoon salt; 3 small cloves garlic, minced; 1 pound skinned, boned chicken breasts; 1 (10-ounce) package fresh spinach, washed and trimmed; 1 (8-ounce) package Chinese-style noodles; 2/3 cup chopped fresh cilantro; 1/2 cup sliced green onions; 1 tablespoon peeled, grated gingerroot; 1 medium-size sweet red pepper, seeded and thinly sliced; 2 tablespoons chopped unsalted dry roasted peanuts

Servings: persons

1/3 cup canned low-sodium chicken broth, undiluted
3 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons lemon juice
2 teaspoons dark sesame oil
1 1/2 teaspoons Chinese five-spice powder
1/4 teaspoon salt
3 small cloves garlic, minced
1 pound skinned, boned chicken breasts
1 (10-ounce) package fresh spinach, washed and trimmed
1 (8-ounce) package Chinese-style noodles
2/3 cup chopped fresh cilantro
1/2 cup sliced green onions
1 tablespoon peeled, grated gingerroot
1 medium-size sweet red pepper, seeded and thinly sliced
2 tablespoons chopped unsalted dry roasted peanuts

1
Combine first 8 ingredients in a jar; cover tightly, and shake. Slice chicken diagonally into 1/2-inch slices.
2
Set aside 2 cups spinach leaves. Stack remaining spinach leaves, and cut into thin slices; set aside.
3
Cook noodles according to package directions, omitting salt and fat; drain. Transfer noodles to a large bowl; add 1/3 cup broth mixture, sliced spinach, cilantro, green onions, and gingerroot; toss lightly.
4
Pour remaining broth mixture into a large nonstick skillet; place over medium-high heat until hot. Add chicken; saute 2 minutes. Add red pepper; saute 3 to 4 minutes or until pepper is tender.
5
To serve, place 1/2 cup spinach leaves on each of 4 plates. Arrange noodle and chicken mixtures over spinach; sprinkle with peanuts.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup canned low-sodium chicken broth, undiluted, 3 tablespoons rice wine vinegar, 2 tablespoons low-sodium soy sauce, 1 1/2 tablespoons lemon juice, and more.

Yes, Asian Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Chicken Salad

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