Asian Chicken Salad

This Asian-inspired main dish chicken salad can be served cold or warm.

Asian Chicken Salad
1 hr 35 mins
by 3.0 2  people
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  • 6 medium skinless, boneless chicken breast halves (2 to 2-1/2 lb.)
  • Salt and ground black pepper
  • 2 tablespoons hoisin sauce (from the Oriental section of the supermarket)
  • 1 6 ounce package rice stick noodles
  • 1 recipe Asian Dressing (see recipe below)
  • 1 6 ounce package baby spinach
  • 1 tablespoon toasted sesame seeds
  • Slivered green onions (optional)
Asian Dressing
  • 3/4 cup rice vinegar
  • 1/3 cup salad oil
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons grated fresh ginger or 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper

Preheat oven to 375 degree F. Arrange chicken breast halves in a 3-quart rectangular baking dish or a 13x9x2-inch baking pan. Sprinkle with salt and pepper. Brush tops of chicken breasts with hoisin sauce. Bake, uncovered, for 35 to 40 minutes or until chicken is no longer pink (170 degrees F). Cool slightly; cover and chill at least 1 hour or until ready to serve (up to 2 days).
Meanwhile, cook rice stick noodles according to package directions. Drain; rinse with cold water. Drain well. Snip cooked rice stick noodles in a few places; transfer to a resealable plastic bag. Close bag. Chill until ready to serve. Prepare and chill Asian Dressing.
To serve, arrange spinach on 6 servings plates. Top spinach with cooked rice stick noodles. Place chilled chicken breasts on rice sticks. Drizzle with Asian Dressing. Sprinkle with sesame seeds and green onions. Makes 6 servings.
Asian Dressing
In a screw-top jar combine rice vinegar, salad oil, hoisin sauce, soy sauce, grated fresh ginger or ground ginger, and crushed red pepper. Cover and shake well; chill until ready to serve (up to 1 week).


  • Cooking Club Directions:

    Divide cooked chicken, cooked rice stick noodles, spinach, and sesame seeds into self-sealing plastic bags for each member. Divide Asian Dressing into plastic storage containers. Refrigerate up to 1 day.


  • Test Kitchen Tips:

    You can bake two batches of chicken breasts at once. If you don't have two 3-quart dishes, chicken can be baked in several different size pans. Line the pans with foil to help cleanup. Make all the dressing at once and divide into individual containers.


  • Serving:

    Assemble as above in Step 3.

nutrition information

Per Serving: cal. (kcal) 434, Fat, total (g) 16, chol. (mg) 88, sat. fat (g) 3, carb. (g) 30, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 5, fiber (g) 1, sugar (g) 5, pro. (g) 38, vit. A (IU) 2721.05, vit. C (mg) 8.27, Thiamin (mg) 0.27, Riboflavin (mg) 0.35, Niacin (mg) 13.23, Pyridoxine (Vit. B6) (mg) 0.74, Folate (g) 60.48, Cobalamin (Vit. B12) (g) 0.37, sodium (mg) 733, Potassium (mg) 467, calcium (mg) 70.68, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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