Grilled Five-Spice Chicken Salad
Source of Recipe
Land O Lakes
List of Ingredients
4 oz uncooked dried Chinese noodles
1/4 cup hoisin sauce
1 tsp Chinese five-spice seasoning
1 tbsp sugar
2 tbsp vegetable oil
2 tbsp rice vinegar
1 tbsp soy sauce
1 tsp finely chopped fresh gingerroot
4 boneless skinless chicken breasts
4 cups spinach leaves
1/4 cup sliced green onionsRecipe
Cook noodles according to package directions. Rinse with cold water; drain.
In small bowl stir together hoisin sauce and five-spice seasoning. Reserve 2 tbsp mixture. Stir in sugar, oil, vinegar, soy sauce and gingerroot. Place cooked noodles in resealable plastic bag; add sugar mixture. Tightly seal bag. Turn to coat noodles. Refrigerate 15 minutes.
Meanwhile, heat gas grill on medium or charcoal grill until coals are ash white. Brush chicken with reserved hoisin sauce mixture.
Place chicken on grill. Grill, turning once and brushing with remaining hoisin sauce mixture, until chicken is no longer pink (12 to 14 minutes).
To serve arrange spinach leaves on 4 plates; top with noodles and thinly sliced chicken. Sprinkle with green onions.
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