Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Asian Chicken Noodle Salad
Online Circular Online Circular Videos Videos
  Category  Search  

 
Asian Chicken Noodle Salad
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 11 to 13 min
Prep Time:
 29 minutes
Cook Method:
 boiled
Cook Temp:
 high
Directions:
.................................................................................
1. Put a large pot of water on the stove and bring to a boil over high heat. Cut each chicken breast into three pieces; set aside.
2. When water is boiling, break spaghetti noodles in half and add to pot. Add chicken pieces. Boil until spaghetti is al dente (about 11 to 13 minutes), stirring occasionally.
3. While spaghetti and chicken are cooking, wash and prepare vegetables. In a large mixing bowl, combine scallions, carrots, snow peas, and cucumber. Toss with Hannaford Inspirations Ginger & Carrot Vinaigrette. Set aside.
4. Drain cooked spaghetti and chicken in a colander. Run cold water over spaghetti and chicken until both are cool and chicken can be handled easily.
5. Shred chicken pieces into thin strips. Add spaghetti and chicken to mixing bowl. Mix well to combine, making sure vegetables are evenly distributed.

Note: If using egg noodles, add after chicken has cooked for 8 minutes; cook 5 minutes more.

Source: Courtesy of Hannaford Fresh Magazine, January/February 2007
8 oz Boneless, skinless chicken breast, trimmed of excess fat
4 oz Enriched spaghetti noodles, dry
2 ea Scallions, white and light green parts, thinly sliced
1/4 cup Matchstick cut fresh carrots
1/2 cup Diagonal cut snow peas, strings removed, 1" pieces
1/2 ea Pickling cucumber, seeded and chopped
6 Tbs Hannaford Inspirations Ginger and Carrot Vinaigrette


© 2010 Adplex