A refreshing and flavorful salad combining tender chicken, vibrant vegetables, and a tangy Asian-inspired dressing.
In a mixing bowl, whisk together the soy sauce, hoisin sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes until well combined.
For a smoother dressing, use a blender to mix the ingredients.
Cook the chicken breasts in a saucepan with simmering water for about 12-15 minutes or until fully cooked. Let them cool slightly, then cut into bite-sized pieces.
To enhance flavor, you can poach the chicken in chicken broth instead of water.
Prepare the rice noodles according to the package instructions. Drain and toss with a small amount of the dressing to prevent sticking.
Rinse the noodles with cold water after cooking to stop the cooking process and keep them firm.
Arrange the noodles on serving plates. Top with the cooked chicken, sliced mango, baby bok choy, and green onions.
For a more vibrant presentation, arrange the toppings in separate sections on the noodles.
Drizzle the remaining dressing over the salad and serve immediately.
Serve with lime wedges for an extra burst of freshness.
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