How to make Asian Chicken and Pasta Salad at home

Ingredients Required 

1/4 cup reduced-sodium chicken broth

3 tablespoons reduced sodium soy sauce

2 tablespoons bottled chinese hoisin sauce (essential)

1 tablespoon sugar

1 tablespoon vegetable oil

2 teaspoons toasted sesame oil

3 garlic cloves, minced

1 teaspoon fresh ginger, grated

1/2 teaspoon crushed red pepper flakes (optional)

1/8 teaspoon black pepper

Salad

12 ounces boneless skinless chicken breasts

4 ounces angel hair pasta

3 medium nectarines or 3 medium peaches, sliced

2 cups baby bok choy, shredded

2 green onions, sliced

Directions to Prepare

Whisk together the dressing ingredients until very well combined.

Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.

Drain and let cool slightly and cut into bite size pieces.

Cook pasta according to package directions.

Drain and toss with 3 tablespoons of dressing.

Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions.

Drizzle with remaining dressing.