Light Chinese Chicken Salad With Hoisin Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
4 boneless skinless chicken breast halves, about 6 ounces each |
salt & fresh ground pepper |
4 teaspoons peanut or vegetable oil |
1/3 cup rice vinegar |
3 tablespoons hoisin sauce |
1 1/2 tablespoons low sodium soy sauce |
1 tablespoon grated fresh ginger |
1 carrot, peeled and shredded |
1/2 medium napa cabbage, sliced thin crosswise about 4 cups |
1/2 large red bell pepper, stemmed seeded and sliced thin about 1 cup |
1 cup bean sprouts |
2 scallions, sliced thin |
1 tablespoon minced fresh cilantro leaves |
1 cup chow mein noodles |
Directions:
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 1/2 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. 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. 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.
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