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Ingredients

• 1/3 cup canned low-sodium chicken broth, undiluted
• 3 tablespoons rice wine vinegar
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons lemon juice
• 2 teaspoons dark sesame oil
• 1 1/2 teaspoons Chinese five-spice powder
• 1/4 teaspoon salt
• 3 small cloves garlic, minced
• 1 pound skinned, boned chicken breasts
• 1 (10-ounce) package fresh spinach, washed and trimmed
• 1 (8-ounce) package Chinese-style noodles
• 2/3 cup chopped fresh cilantro
• 1/2 cup sliced green onions
• 1 tablespoon peeled, grated gingerroot
• 1 medium-size sweet red pepper, seeded and thinly sliced
• 2 tablespoons chopped unsalted dry roasted peanuts

Description

MyRecipes Recommends That You Make This Asian Chicken Salad Recipe From Oxmoor House

MyRecipes