Asian Chicken Salad

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Oxmoor House


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1/3 cup canned low-sodium chicken broth, undiluted

3 tablespoons rice wine vinegar

2 tablespoons low-sodium soy sauce

1 1/2 tablespoons lemon juice

2 teaspoons dark sesame oil

1 1/2 teaspoons Chinese five-spice powder

1/4 teaspoon salt

3 small cloves garlic, minced

1 pound skinned, boned chicken breasts

1 (10-ounce) package fresh spinach, washed and trimmed

1 (8-ounce) package Chinese-style noodles

2/3 cup chopped fresh cilantro

1/2 cup sliced green onions

1 tablespoon peeled, grated gingerroot

1 medium-size sweet red pepper, seeded and thinly sliced

2 tablespoons chopped unsalted dry roasted peanuts

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