I love Asian Chicken salads. This salad is perfect as an entrée or even a side dish. The dressing keeps well refrigerated for 1 week and is delicious drizzled over grilled vegetables or used as a dip for crudité, chicken, beef or pork skewers or as a sauce for boiled shrimp.Watch the video on KUTV2
1 # boneless, skinless chicken breasts
1 8oz package Udon noodles
1 red bell pepper , julienne sliced
1 cucumber, seeded and julienned
3 celery ribs, julienne sliced
2 heads baby bok choy, blanched and thinly sliced
1# asparagus, blanched and cut on the diagonal
1 carrot, julienne sliced
¼ C dry roasted peanuts, chopped
½ C cilantro, chopped
½ C scallions, chopped
1T fresh ginger, grated
1/2C tahini or substitute peanut butter thinned with 3T hot water
3T low sodium soy sauce
½ C rice wine vinegar
1 T sambal olek (available in Asian Markets)
1T sesame oil
½ C low sodium chicken stock
Salt and freshly ground black pepper
Poach chicken breasts in 4C salted water. You may season water with ginger, garlic and jalapeno if you like. Bring water to a simmer over medium heat. Add chicken breasts to the pot and bring back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Test for doneness. If chicken is not cooked through, return pot to heat and bring back to a simmer. Turn off heat and let sit an additional 2 minutes. Chicken should register 160 degrees on a meat thermometer. Remove chicken from broth and cool. Shred into bite size pieces. Set aside in the refrigerator while you prepare the other ingredients.
Prepare the Vinaigrette. Combine all ingredients for the vinaigrette whisking well to combine. Set aside.
Cook the noodles according to package directions. When noodles are almost cooked through add sliced asparagus and bok choy. Drain, rinse with cold water and drain again.
Place noodles, julienned vegetables, herbs and shredded chicken in a large bowl. Toss salad with vinaigrette. Adjust salt and pepper. Sprinkle with chopped peanuts and serve.
Note: Extra vinaigrette keeps well refrigerated for 1 week and is delicious drizzled over grilled vegetables or used as a dip for crudité, chicken, beef or pork skewers or as a sauce for boiled shrimp.
Serves 4 as an entrée / 6 as a side dish