ASIAN CHICKEN SALAD WITH SPICY ORANGE VINAIGRETTE

Asian Chicken Salad With Spicy Orange Vinaigrette image

Provided by ratherbeswimmin

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

2 chicken breast halves, with skin and bone (about 1 lb total)
3 slices fresh ginger (1/4-inch slices)
1 scallion, white and green parts, coarsely chopped
1 teaspoon salt
2 seedless oranges
2 tablespoons soy sauce
1 1/2 tablespoons unseasoned rice vinegar
2 teaspoons hoisin sauce
1 teaspoon Asian chili sauce, such as sriracha
1/2 cup vegetable oil
1 tablespoon Asian dark sesame oil
1/2 lb dried chinese noodles or 1/2 lb linguine
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch thick half-moons
2 scallions, white and green parts, thinly sliced
1/2 red bell pepper, cored, seeded, and cut into thin strips
3 tablespoons chopped fresh cilantro or 3 tablespoons mint

Steps:

Place the chicken, ginger, scallion, and salt in a saucepan and add enough cold water to cover the chicken.
Bring to a boil over high heat.
Decrease the heat to low and cover.
Simmer until the chicken loses its raw look, about 15 minutes.
Remove from the heat and let stand, covered, for 20 minutes.
Drain the chicken; let the chicken cool until easy to handle.
Remove and discard the skin and bone; pull the chicken meat into shreds.
Vinaigrette--grate the zest from 1 orange into a small bowl and reserve.
Cut off the peel from the oranges.
Working over another bowl to collect the juices, cut between the membranes to release the orange segments.
Squeeze the juice from the membranes, if necessary, to measure 2 tablespoons.
Whisk together the orange juice and zest, soy sauce, vinegar, hoisin sauce, and hot sauce until combined.
Gradually whisk in the vegetable oil, then the sesame oil.
Bring a large pot of salted water to a boil over high heat.
Add the noodles and cook according to the package directions until tender.
Drain and rinse under cold running water; drain well.
Transfer the noodles to a bowl.
Add the chicken, orange segments, cucumber, scallions, and bell pepper.
Add the vinaigrette and toss well.
Sprinkle with the cilantro.
Taste and season with soy sauce and hot sauce, as desired.
Serve at room temperature.