Chicken noodle salad
This refreshingly colourful salad is a wonderful way to enjoy a light dinner or lunch.
374 cal Serves 4
Prep time 0h 15m
Cook time 0h 15m
Total time 0h 30m
Step 1In a skillet, bring orange juice, water and garlic to simmer. Add bok choy and cook, turning once for 2 minutes. Remove and set aside.
Step 2Add chicken to skillet; cover and cook for about 10 minutes or until no longer pink inside. Remove to plate and let cool enough to shred chicken. Pour out remaining liquid in skillet into bowl; set aside.
Step 3Return skillet to medium heat with sesame oil. Saute onions for 2 minutes or until softened. Stir in reserved cooking liquid, soy and hoisin sauces to combine. Remove from heat.
Step 4In a pot of boiling water, cook noodles for 30 seconds. Drain and place in large bowl. Add chicken, bok choy, pepper and cilantro. Pour sauce over and toss to combine.
Omit orange juice and water and substitute 1 cup (250 mL) sodium reduced or no salt added chicken broth if desired.
Nutrition information per serving: 1/4 recipe or 2 cups (500 mL)
Per serving (2 cups / 500 mL)
- 31 g
- 404 mg
- 504 mg
- Total fat
- 8 g
- Saturated fat
- 2 g
- 121 mg
- 46 g
- 3 g
- 7 g
- Added sugars
- 3 g
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