Asian Chicken Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 407
  • Calories from fat: 14%
  • Fat: 6.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 3.5g
  • Protein: 29.6g
  • Carbohydrate: 56.6g
  • Fiber: 0.0g
  • Cholesterol: 66mg
  • Iron: 0.0mg
  • Sodium: 470mg
  • Calcium: 0.0mg


  • 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.
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