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.
