Thai Chicken and Nectarine Salad

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4.5 by 8 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Thai Chicken and Nectarine Salad

Reviews (0)

4.5 by 8 people

Rate This!

Directions

  1. Cook chicken in a small amount of boiling water in a large skillet, covered, for 12 to 15 minutes or until no longer pink. Drain; cool slightly and cut into cubes.
  2. Meanwhile, cook pasta according to package directions; drain.
  3. Meanwhile, for the Hoisin Dressing, combine chicken broth, soy sauce, hoisin sauce, sugar; salad oil, toasted sesame oil, garlic, gingerrot, crushed red pepper; and ground black pepper in a screw-top jar. Cover and shake well.
  4. Toss pasta with 3 tablespoons of the Hoisin Dressing in a bowl. Place pasta on four serving plates. Top with chicken, fruit, bok choy, and green onion. Drizzle with remaining dressing. Makes 4 servings.

From the Test Kitchen

Menu Suggestion:

Make it a meal with sourdough rolls and French silk pie.

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Nutrition Facts (Thai Chicken and Nectarine Salad)

  • Per serving:
  • 359 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 45 mg chol.,
  • 644 mg sodium,
  • 46 g carb.,
  • 2 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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8 Ratings

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