Asian Chicken Salad

• 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

1. Combine first 8 ingredients in a jar; cover tightly, and shake. Slice chicken diagonally into 1/2-inch slices.
2. Set aside 2 cups spinach leaves. Stack remaining spinach leaves, and cut into thin slices; set aside.
3. Cook noodles according to package directions, omitting salt and fat; drain. Transfer noodles to a large bowl; add 1/3 cup broth mixture, sliced spinach, cilantro, green onions, and gingerroot; toss lightly.
4. Pour remaining broth mixture into a large nonstick skillet; place over medium-high heat until hot. Add chicken; saute 2 minutes. Add red pepper; saute 3 to 4 minutes or until pepper is tender.
5. To serve, place 1/2 cup spinach leaves on each of 4 plates. Arrange noodle and chicken mixtures over spinach; sprinkle with peanuts.

chicken broth, rice wine vinegar, soy sauce, lemon juice, dark sesame oil, salt, garlic, chicken breasts, fresh spinach, noodles, fresh cilantro, green onions, gingerroot, sweet red pepper, peanuts

Taken from www.myrecipes.com/recipe/asian-chicken-salad-1 (may not work)