Asian Chicken Salad With Spicy Orange Vinaigrette

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READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the chicken, ginger, scallion, and salt in a saucepan and add enough cold water to cover the chicken.
  • Bring to a boil over high heat.
  • Decrease the heat to low and cover.
  • Simmer until the chicken loses its raw look, about 15 minutes.
  • Remove from the heat and let stand, covered, for 20 minutes.
  • Drain the chicken; let the chicken cool until easy to handle.
  • Remove and discard the skin and bone; pull the chicken meat into shreds.
  • Vinaigrette--grate the zest from 1 orange into a small bowl and reserve.
  • Cut off the peel from the oranges.
  • Working over another bowl to collect the juices, cut between the membranes to release the orange segments.
  • Squeeze the juice from the membranes, if necessary, to measure 2 tablespoons.
  • Whisk together the orange juice and zest, soy sauce, vinegar, hoisin sauce, and hot sauce until combined.
  • Gradually whisk in the vegetable oil, then the sesame oil.
  • Bring a large pot of salted water to a boil over high heat.
  • Add the noodles and cook according to the package directions until tender.
  • Drain and rinse under cold running water; drain well.
  • Transfer the noodles to a bowl.
  • Add the chicken, orange segments, cucumber, scallions, and bell pepper.
  • Add the vinaigrette and toss well.
  • Sprinkle with the cilantro.
  • Taste and season with soy sauce and hot sauce, as desired.
  • Serve at room temperature.
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