Warm Chicken Noodle Salad

Warm Chicken Noodle Salad with 5-Spice Dressing

• 4 skinless, boneless chicken breast halves, grilled or roasted
• 1 package fresh Chinese noodles or 1 lb angel hair pasta
• 1 pound baby or regular spinach leaves, washed and dried
• 1 bunch green onions, thinly sliced, including the green tops
• 1 bunch chopped fresh cilanto, leaves and tender stocks

Salad:
Cook noodles until just tender. Deain well. Add enough dressing to moisten. Shred chicken into bite size pieces. Cut spinach leaves into narrow strips. Combine noodles with chicken, spinach, green onions and cilantro. Add dressing. Serve warm or at room temperature.

Dressing:

• 1 cup seasoned rice vinegar
• 5 Tbsp soy sauce
• 4 Tbsp Asian sesame oil
• 4 Tbsp fresh lemon juice
• 3 Tbsp grated fresh ginger
• 2 tsp lemon zest
• 3 garlic cloves, minced
• 3 to 4 tsp Chinese 5-Spice powder
• Optional: Hot chili oil to taste

Combine 5-spice with the oil in a small saucepan. Heat until oil bubbles. Do not let it burn. Add to rest of ingredients and combine well.

Back to Warm Chicken Noodle Salad