Thai Chicken and Nectarine Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My sister got this from a woman in her office. Sounds delicious for summer! Ingredients:
1/4 cup chicken broth |
3 tablespoons soy sauce |
2 tablespoons bottled hoisin sauce |
1 tablespoon sugar |
1 tablespoon salad oil or 1 tablespoon olive oil |
2 teaspoons toasted sesame oil |
3 cloves garlic, minced |
1 1/2 teaspoons grated fresh ginger |
12 ounces boneless skinless chicken breast halves |
4 ounces linguine or 4 ounces lo mein chow mein noodles |
3 medium nectarines or 3 medium plums or 3 medium peeled peaches, pitted and diced |
2 cups diced bok choy |
2 green onions, thinly sliced |
Directions:
1. In a screw-top jar combine broth, soy sauce, hoisin sauce, sugar, salad or olive oil, sesame oil, garlic and ginger.
2. Cover; shake well.
3. Rinse chicken, pat dry.
4. In a large skillet cook chicken in a small amount of boiling water, covered, for 12 to 15 minutes or until no longer pink.
5. Drain; cool slightly and cut into cubes.
6. Cook pasta according to package directions; drain.
7. In a bowl toss pasta with 3 tablespoons of the dressing.
8. Place pasta on 4 serving plates.
9. Top with chicken, fruit, bok choy, and green onions.
10. Drizzle with remaining dressing.
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