Chinese Noodle Salad With Five Spice Chicken
|Five spice dressing||1⁄2 Cup (8 tbs)|
|Chinese style noodles||10 Ounce|
|Chopped cilantro||1⁄2 Cup (8 tbs)|
|Grated ginger||1 Tablespoon|
|Lemon peel||1⁄2 Teaspoon, grated|
|Chicken breast halves||4 , skinned and boned|
|Spinach leaves||6 Cup (96 tbs), rinsed and crisped|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
repare Five-spice Dressing and set aside.
In a 5- to 6-quart pan, bring 3 quarts water to a boil over high heat, then add noodles and cook just until tender to bite (2 to 3 minutes).
Drain, immerse in cold water until cool, and drain again.
Transfer to a large bowl.
Add 1/4 cup of the dressing; then add cilantro, ginger, and lemon peel.
Mix gently and set aside.
Rinse chicken; pat dry.
Place on a lightly greased grill 4 to 6 inches above a solid bed of medium-hot coals.
Cook, turning once and basting with some of the remaining dressing, until meat in thickest part is no longer pink; cut to test (6 to 8 minutes).
Place chicken on a board; cut into 1/2-inch-wide slices.
Line 4 dinner plates with spinach.
Top with noodles and chicken; drizzle with any remaining dressing, then sprinkle with onions.