Tangy poached chicken, tossed with homemade ahi sauce, dressed together with a blend of crunchy vegetables and chilled zesty noodles!

This recipe makes six servings.

Nutritional Facts

Serving Size: 1 Serving

• Calories: 289

• Protein: 28 grams

• Carbs: 20 grams

• Fat: 14 grams

• Fiber: 3 grams

• Sodium: 518mg

Cooking Instructions

Dressing Ingredients:

• 1/4 cup reduced-sodium soy sauce

• 3 tablespoons rice-wine vinegar

• 1 1/2 tablespoons brown sugar

• 1 1/2 teaspoons sesame oil

• 1 1/2 teaspoons Chile-garlic sauce (found in Asian isle)

• 3 tablespoons canola oil

• 1 tablespoon minced fresh ginger

• 2 cloves garlic, minced

• 1 tablespoon tahini paste (found in Asian isle)

• 3/4 cup reduced-sodium chicken broth, or reserved chicken-poaching liquid

Salad Ingredients:

• 1 cup of Angel Hair pasta

• 2 tablespoons sesame seeds

• 8 cups shredded Napa cabbage, (1 small head, found in Asian isle)

• 1 1/2 cups grated carrots, (2-3 medium)

• 5 radishes, sliced (about 1 cup)

• 1/2 cup chopped scallions

• 3 1/2 cups shredded skinless cooked chicken, (about 1 1/2 pounds boneless, skinless chicken breast)

Directions:

Dressing:

1. Combine soy sauce, vinegar, brown sugar, sesame oil and Chile-garlic sauce in a glass measuring cup. Stir to blend.
   
   

2. Heat canola oil in a small saucepan over medium-high heat.
   
   

3. Add ginger and garlic. Cook, stirring, until fragrant, for 1 to 2 minutes.
   
   

4. Add the soy sauce mixture to the pan and bring to a simmer.
   
   

5. Whisk in the tahini and broth (or poaching liquid). Cook until reduced slightly, 3 to 4 minutes. Let cool.

Salad:

1. Heat a small dry skillet over medium-low heat.
   
   

2. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes.
   
   

3. Transfer to a small plate to cool.
   
   

4. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl.

5. Stir dressing to recombine, then drizzle over the salad and toss to coat. Sprinkle the sesame seeds on top.

To Poach Chicken:

1. Combine two 14-ounce cans of reduced-sodium chicken broth, 2 chopped scallions, 2 slivers of fresh ginger and 2 cloves of garlic in a large skillet. Bring to a simmer.
   
   

2. Add 1 1/2 pounds of boneless, skinless chicken breast and cook over medium heat until no longer pink inside – about 10 to 15 minutes.
   
   

3. Add the chicken to the salad and dressing.
   
   

4. Enjoy!

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