Tuesday, December 3, 2013

Asian Chicken and Pasta Salad



Ingredients:

Dressing
  • 1/4 cup reduced-sodium chicken broth
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons bottled chinese hoisin sauce (essential)
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 2 teaspoons toasted sesame oil
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/8 teaspoon black pepper

Salad
  • 12 ounces boneless skinless chicken breasts
  • 4 ounces angel hair pasta
  • 3 medium nectarines or 3 medium peaches, sliced
  • 2 cups baby bok choy, shredded
  • 2 green onions, sliced


Directions:

  1. Whisk together the dressing ingredients until very well combined.
  2. Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.
  3. Drain and let cool slightly and cut into bite size pieces.
  4. Cook pasta according to package directions.
  5. Drain and toss with 3 tablespoons of dressing.
  6. Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions
  7. Drizzle with remaining dressing.


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