Asian Chicken Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1/3 cup canned low-sodium chicken broth, undiluted

3 tablespoons rice wine vinegar

2 tablespoons low-sodium soy sauce

1 1/2 tablespoons lemon juice

2 teaspoons dark sesame oil

1 1/2 teaspoons chinese five-spice powder

1/4 teaspoon salt

3 small cloves garlic, minced

1 pound skinned, boned chicken breasts

1 (10-ounce) package fresh spinach, washed and trimmed

1 (8-ounce) package chinese-style noodles

2/3 cup chopped fresh cilantro

1/2 cup sliced green onions

1 tablespoon peeled, grated gingerroot

1 medium-size sweet red pepper, seeded and thinly sliced

2 tablespoons chopped unsalted dry roasted peanuts

Directions:

1. Combine first 8 ingredients in a jar; cover tightly, and shake. Slice chicken diagonally into 1/2-inch slices.
2. Set aside 2 cups spinach leaves. Stack remaining spinach leaves, and cut into thin slices; set aside.
3. Cook noodles according to package directions, omitting salt and fat; drain. Transfer noodles to a large bowl; add 1/3 cup broth mixture, sliced spinach, cilantro, green onions, and gingerroot; toss lightly.
4. Pour remaining broth mixture into a large nonstick skillet; place over medium-high heat until hot. Add chicken; saute 2 minutes. Add red pepper; saute 3 to 4 minutes or until pepper is tender.
5. To serve, place 1/2 cup spinach leaves on each of 4 plates. Arrange noodle and chicken mixtures over spinach; sprinkle with peanuts.

By RecipeOfHealth.com