Asian Chicken and Pasta Salad

taylortwo's Note:

I found this recipe in Better Homes and Gardens magazine. It won in their prize tested recipe section. I make this all the time and people always ask for the recipe. I always improvise with this. Sometimes I add mangoes, cucumbers and/or romaine hearts. This is easy and tastes like you are a chef.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

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.

Reviews

[Manda]

I absolutely LOVED this recipe!!! I used peaches because I am not a big fan of mandarin oranges. I also added cucumber and sliced sweet red pepper. This was awesome warm as a dinner dish (eggrolls on the side), and the leftovers were awesome cold! The dressing is soooo good. As a matter of fact, I think I'm going to make up a batch just to have on hand for regular green salads. And, IT'S LOW IN FAT!!!! Love it, love it, love it!!! Thank you taylortwo!!! Keep those recipes coming!!:) ~Manda

[Akikobay]

This is an excellent salad. With our first hot days of the year, I wanted something light and cold for dinner and I'm so glad I found this. I substituted sweet red peppers for the fruit and used soba (buckwheat) noodles. I also used romaine hearts as TT suggested. The flavors in the sauce were wonderful and I really liked the flavor with the noodles. I think that I may add some tofu and other vegies with this because it is such a great versatile recipe. We'll be making this often. Thank you for posting this.

[Clifford Boren]

We wanted a light dinner, so I left out the pasta and added more greens. It was good. But THAT SAUCE! It is fantastic! I believe that you could drizzle some on a buffalo chip and it would be tasty! A stroke of genius, taylortwo.