Asian Chicken and Pasta Salad

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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.