Chinese Noodle Salad With Five-Spice Chicken - cooking recipe

Ingredients

10 oz. (3 c., part of a 14 oz. pkg.) fresh Chinese style noodles
1/2 c. chopped fresh cilantro (coriander)
1 Tbsp. grated fresh ginger
1/2 tsp. grated lemon peel
2 whole chicken breasts (about 1 lb. each), skinned, boned and split
4 to 6 c. spinach leaves, rinsed and crisped
1/4 c. thinly sliced green onions (including tops)

Preparation

In a 5 to 6-quart pan, bring 3 quarts water to boiling on high heat.
Add noodles and cook, uncovered, just until tender to bite, 2 or 3 minutes.
Drain; immerse in cold water until cool.
Drain again and put in a large bowl.
Add 1/3 cup dressing, cilantro, ginger and lemon peel; mix gently and set aside.