ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Asian Chicken Salad

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

Nutrition Information

  • calories 407
  • caloriesfromfat 14 %
  • fat 6.2 g
  • satfat 1.1 g
  • monofat 2.3 g
  • polyfat 3.5 g
  • protein 29.6 g
  • carbohydrate 56.6 g
  • fiber 0.0 g
  • cholesterol 66 mg
  • iron 0.0 mg
  • sodium 470 mg
  • calcium 0.0 mg

How to Make It

  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.

Oxmoor House Cooking Light Collection