Chinese Chicken Salad

Servings: 4 | Serving size: about 3 cups

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3.

Keeps well for 24 hours.

Place the water in a medium stock pot over high heat.

When water boils, add the udon noodles and cook for 6-8 minutes. Drain, shaking off excess water, then place in a large mixing bowl. Add sesame oil, toss until coated, then place in refrigerator.

While the water is coming to a boil, place a large non-stick skillet over medium-high heat. Spray lightly with oil and add sliced mushrooms. Cook mushrooms, tossing frequently, until they begin to brown. Add almonds and continue cooking until almonds are lightly browned. Remove from heat and set aside.

Preheat oven to 375 and place a large skillet in the oven. When preheated, spray the pan lightly with oil and add the chicken breasts. Cook for 8 minutes, then turn the chicken. Add soy sauce and cook for an additional 5-7 minutes, or until chicken is cooked through.

Once cooked, remove chicken from the oven and cut into 1/4 inch strips. Chill.

While the chicken is cooking, whisk together hoisin sauce, rice vinegar, and pineapple juice in a small bowl. Chill.

When the chicken is cool fold together with the udon noodles, napa cabbage, carrots, snow peas and dressing. Serve topped with the mushroom and almond mixture and the mandarin oranges. Garnish with sesame seeds.