Chinese Chicken Salad with Hoisin Vinaigrette
This Chinese Chicken Salad is loaded with crisp veggies, tender chicken, and all tossed in a zesty hoisin vinaigrette!
Servings: 6
Ingredients
- 4 (6 ounce) boneless, skinless chicken breasts
- kosher salt and freshly ground black pepper to taste
- 5 tablespoons neutral oil like Safflower, divided
- ½ cup water
- ⅓ cup Rice vinegar
- 3 tablespoons Hoisin sauce
- 2 tablespoons low-sodium Soy sauce
- 1 tablespoon grated fresh ginger
- 1-2 teaspoons Sriracha or to taste (optional)
- ½ medium or 1 small head Savoy cabbage shredded (4 cups)
- 1 red bell pepper cored and julienned
- 1 (6-ounce) package snow peas, strings removed and julienned
- 2 scallions sliced thin
- 1 cup Chow mein noodles
Instructions
- Pat chicken dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon of oil in a 12-inch non-stick skillet over medium-high heat until just smoking. Add chicken and cook until browned on one side, about 3 minutes. Flip the chicken over, add water, and cover. Reduce the heat to medium and continue to cook until the thickest part of the breast registers 160°F on an instant-read thermometer, 5-7 minutes longer. Transfer chicken to a carving board and cool slightly.
- Meanwhile, in a small bowl, whisk together the remaining 4 tablespoons of oil, vinegar, hoisin sauce, soy sauce, ginger and Sriracha; set aside.
- Using two forks, shred cooled chicken.Toss together cabbage, red pepper, snow peas and scallions; add shredded chicken. Add vinaigrette and toss until combined. Serve with Chow mein noodles. Enjoy!
Nutrition
Calories: 417kcal | Carbohydrates: 36g | Protein: 32g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 73mg | Sodium: 733mg | Potassium: 615mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1165IU | Vitamin C: 43mg | Calcium: 32mg | Iron: 2mg
