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    You are in: Home / Recipes / Light Chinese Chicken Salad With Hoisin Vinaigrette Recipe
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    Light Chinese Chicken Salad With Hoisin Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Boo Chef in West Texas's Note:

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    Serves: 6


    Units: US | Metric


    1. 1
      Pat the chicken dry with paper towels, then season generously with salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on the first side, about 5 minutes. Flip the chicken over, add ½ cup water, and reduce the heat to medium-low. Cover and continue to cook until the thickest part of the breast is no longer pink and registers about 165 degrees on an instant-read thermometer, about 5 minutes. Transfer the chicken to a plate and cover with plastic wrap. Poke a few vent holes in the plastic wrap and refrigerate the chicken while preparing the other ingredients. When the chicken is cold, shred it into bite-sized pieces.
    2. 2
      Meanwhile, shake the vinegar, remaining 1 tablespoon oil, hoisin, soy sauce, and ginger together in a jar with a tight-fitting lid; set aside.
    3. 3
      Toss the shredded chicken, carrot, cabbage, red pepper, sprouts, scallions, and cilantro in a large serving bowl. Shake the dressing to recombine, pour it over the chicken salad, and toss to coat. Sprinkle with the chow mein noodles before serving.

    Ratings & Reviews:


    Nutritional Facts for Light Chinese Chicken Salad With Hoisin Vinaigrette

    Serving Size: 1 (156 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 188.5
    Calories from Fat 60
    Total Fat 6.6 g
    Saturated Fat 1.0 g
    Cholesterol 45.8 mg
    Sodium 373.7 mg
    Total Carbohydrate 11.7 g
    Dietary Fiber 1.6 g
    Sugars 4.1 g
    Protein 20.2 g

    The following items or measurements are not included:

    napa cabbage

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