Monday, December 13, 2010

Asian Chicken Salad with Hoisin Vinaigrette

I'm always looking for new salad recipes to take to parties. This is a great salad for a pot luck or to serve as a main dish.

Printable Recipe

Asian Chicken Salad with Hoisin Vinaigrette
adapted from My Kitchen Cafe

2/3 cup rice vinegar
1/2 cup canola oil
3 Tbsp soy sauce
6 Tbsp hoisin sauce
2 Tbsp fresh ginger or 2 tsp ground
4 boneless skinless chicken breasts
1/2 head napa cabbage, cut into 1/4 inch shreds (4 cups)
1 head romaine, chopped (4 cups)
1 red bell pepper, sliced
1 cup bean sprouts
3 green onions, sliced
1 cup chow mein noodles

Whisk together vinegar, canola oil, soy sauce, hoisin sauce, and ginger. Remove 1 cup and set aside. Add chicken to remaining marinade and let sit for 10 minutes. Turn on broiler and adjust oven rack to 6 inches from broiler. Place chicken on a baking sheet lined with foil and sprayed. Broil until lightly browned, about 4 minutes on each side. Place chicken on a plate and cover with plastic wrap. Poke holes to vent and refrigerate while preparing salad. Combine salad ingredients. Shred chicken and toss with salad. When ready to serve, toss with dressing and noodles.

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