How to make Chicken and Pasta Salad?

Ingredients:

  • 1/4 cup reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons of bottled Chinese hoisin sauce (essential)
  • 1 tablespoon sugar
  • 2 teaspoons toasted sesame oil
  • 3-4 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/8 teaspoon black pepper
  • Salad
  • 12 ounces of boneless, skinless chicken breasts
  • 4 ounces angel hair pasta.
  • sliced into 3 medium nectarines or 3 medium peaches,
  • 2 cups baby bok choy, shredded
  • 2 green onions, sliced

Directions:

  • Whisk together the dressing ingredients until very well combined.
  • Poach chicken breasts in barely simmering water for 12–15 minutes, covered, or until no longer pink inside.
  • Drain, let cool slightly, and cut into bite-size pieces.
  • Cooking pasta according to package directions
  • drained and tossed with 3 tablespoons of dressing.
  • Plate up pasta on 4 plates and top with chicken, fruit, bok choy, and green onions.
  • Drizzle with the remaining dressing.

The Asian chicken and pasta salad are ready to serve.

A chicken pasta salad