Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Asian Chicken Salad

This Asian-inspired main dish chicken salad can be served cold or warm.

5.0 by 1 people
654 views
Rate me!
  • Makes: 6 servings
  • Start to Finish: 1 hr 35 mins
  • Bake: 35 mins to 40 mins 375°F
  • Chill: 1 hr

Asian Chicken Salad

Ingredients

Directions

  1. Preheat oven to 375 degree F. Arrange chicken breast halves in a 3-quart rectangular baking dish or a 13x9x2-inch baking pan. Sprinkle with salt and pepper. Brush tops of chicken breasts with hoisin sauce. Bake, uncovered, for 35 to 40 minutes or until chicken is no longer pink (170 degrees F). Cool slightly; cover and chill at least 1 hour or until ready to serve (up to 2 days).
  2. Meanwhile, cook rice stick noodles according to package directions. Drain; rinse with cold water. Drain well. Snip cooked rice stick noodles in a few places; transfer to a resealable plastic bag. Close bag. Chill until ready to serve. Prepare and chill Asian Dressing.
  3. To serve, arrange spinach on 6 servings plates. Top spinach with cooked rice stick noodles. Place chilled chicken breasts on rice sticks. Drizzle with Asian Dressing. Sprinkle with sesame seeds and green onions. Makes 6 servings.

From the Test Kitchen

Cooking Club Directions:

Divide cooked chicken, cooked rice stick noodles, spinach, and sesame seeds into self-sealing plastic bags for each member. Divide Asian Dressing into plastic storage containers. Refrigerate up to 1 day.

Test Kitchen Tips:

You can bake two batches of chicken breasts at once. If you don't have two 3-quart dishes, chicken can be baked in several different size pans. Line the pans with foil to help cleanup. Make all the dressing at once and divide into individual containers.

Serving:

Assemble as above in Step 3.

Asian Dressing

Ingredients

Directions

  1. In a screw-top jar combine rice vinegar, salad oil, hoisin sauce, soy sauce, grated fresh ginger or ground ginger, and crushed red pepper. Cover and shake well; chill until ready to serve (up to 1 week).

Nutrition Facts (Asian Chicken Salad)

    Per serving:
  • 434 kcal cal.,
  • 16 g fat
  • (3 g sat. fat,
  • 5 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 88 mg chol.,
  • 733 mg sodium,
  • 30 g carb.,
  • 1 g fiber,
  • 5 g sugar,
  • 38 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...