Light Chinese Chicken Salad With Hoisin Vinaigrette Recipe

Name: Light Chinese Chicken Salad With Hoisin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves, about 6 ounces each; salt & fresh ground pepper; 4 teaspoons peanut or vegetable oil; 1/3 cup rice vinegar; 3 tablespoons hoisin sauce; 1 1/2 tablespoons low sodium soy sauce; 1 tablespoon grated fresh ginger; 1 carrot, peeled and shredded; 1/2 medium napa cabbage, sliced thin crosswise about 4 cups; 1/2 large red bell pepper, stemmed seeded and sliced thin about 1 cup; 1 cup bean sprouts; 2 scallions, sliced thin; 1 tablespoon minced fresh cilantro leaves; 1 cup chow mein noodles

Servings: persons

4 boneless skinless chicken breast halves, about 6 ounces each
salt & fresh ground pepper
4 teaspoons peanut or vegetable oil
1/3 cup rice vinegar
3 tablespoons hoisin sauce
1 1/2 tablespoons low sodium soy sauce
1 tablespoon grated fresh ginger
1 carrot, peeled and shredded
1/2 medium napa cabbage, sliced thin crosswise about 4 cups
1/2 large red bell pepper, stemmed seeded and sliced thin about 1 cup
1 cup bean sprouts
2 scallions, sliced thin
1 tablespoon minced fresh cilantro leaves
1 cup chow mein noodles

1
Pat the chicken dry with paper towels, then season generously with salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on the first side, about 5 minutes. Flip the chicken over, add 1/2 cup water, and reduce the heat to medium-low. Cover and continue to cook until the thickest part of the breast is no longer pink and registers about 165 degrees on an instant-read thermometer, about 5 minutes. Transfer the chicken to a plate and cover with plastic wrap. Poke a few vent holes in the plastic wrap and refrigerate the chicken while preparing the other ingredients. When the chicken is cold, shred it into bite-sized pieces.
2
Meanwhile, shake the vinegar, remaining 1 tablespoon oil, hoisin, soy sauce, and ginger together in a jar with a tight-fitting lid; set aside.
3
Toss the shredded chicken, carrot, cabbage, red pepper, sprouts, scallions, and cilantro in a large serving bowl. Shake the dressing to recombine, pour it over the chicken salad, and toss to coat. Sprinkle with the chow mein noodles before serving.

456

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 14 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves, about 6 ounces each, salt & fresh ground pepper, 4 teaspoons peanut or vegetable oil, 1/3 cup rice vinegar, and more.

Yes, Light Chinese Chicken Salad With Hoisin Vinaigrette 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.

Light Chinese Chicken Salad With Hoisin Vinaigrette

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