Try this Chinese Chicken Salad with Hoisin Vinaigrette recipe, or contribute your own.
Suggest a better description1. Brown chicken on one side- Pat chicken dry with paper towels and season with salt and pepper. Heat one tablespoon of oil in 12-inch non-stick skillet over medium high heat until just smoking. Add chicken and cook until browned on one side, about 3 minutes.
2. Poach chicken-Flip chicken over, add water, and cover. Reduce heat to medium and continue to cook until the thickest part of the chicken registers 160 on an instant-read thermometer, 5 to 7 minutes longer. Transfer chicken to carving board and cool slightly.
3. Make dressing: While chicken cooks, whisk vinegar, remaining 4 tablespoons oil, hoisin sauce, soy sauce, and ginger together.
4. Shred chicken and assemble salad: Shred cooled chicken and toss with 1/3 of dressing. Toss cabbage, red pepper, and scallions with remaining dressing. Divide salad among individual plates. Arrange chicken over cabbage mixture, sprinkle with chow mein noodles, and serve.
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Serving Size: 1 Serving (523g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 701 | ||
Calories from Fat: 281 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.3g | 42 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 137.2mg | 42 % | |
Sodium 572.4mg | 20 % | |
Potassium 1266.9mg | 33 % | |
Total Carbohydrate 41.9g | 12 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 37.2g | ||
Protein 62.4g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 701
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