Asian Chicken Salad With Spicy Orange Vinaigrette

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“In 'Winter Gatherings' by Rick Rodgers”
1hr 35mins

Ingredients Nutrition


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

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