Thai Chicken and Nectarine Salad

Total Time
30mins
Prep 10 mins
Cook 20 mins

My sister got this from a woman in her office. Sounds delicious for summer!

Ingredients Nutrition

Directions

  1. In a screw-top jar combine broth, soy sauce, hoisin sauce, sugar, salad or olive oil, sesame oil, garlic and ginger.
  2. Cover; shake well.
  3. Rinse chicken, pat dry.
  4. In a large skillet cook chicken in a small amount of boiling water, covered, for 12 to 15 minutes or until no longer pink.
  5. Drain; cool slightly and cut into cubes.
  6. Cook pasta according to package directions; drain.
  7. In a bowl toss pasta with 3 tablespoons of the dressing.
  8. Place pasta on 4 serving plates.
  9. Top with chicken, fruit, bok choy, and green onions.
  10. Drizzle with remaining dressing.
Most Helpful

5 5

This was wonderful. It was a light very tasty salad that everyone enjoyed. I did use some leftover grilled chicken breast and also added a can of mandarin oranges as one of my nectarines was bad. Delicious!

4 5

The bok choy was not a hit, so I'd have to use lettuce or cabbage instead. Otherwise, very tasty.

5 5

This was really good. The dressing was very flavorful and the bok choy gave it an interesting texture and flavor. I increased the chicken to 1 pound and used 6 oz. of chinese noodles. It came out excellent! Thanks for posting this delightfully different recipe.