Asian Birds Nest Chicken Salad Recipes
CRUNCHY ASIAN CHICKEN SALAD
I love their crunchy, citrusy salad so much that once I made my husband drive an hour to the nearest Applebee's restaurant just so I could eat it! It was time to come up with my own version. I'm completely happy with the results-and my husband is, too! Find more of my recipes at my blog, mandysrecipeboxblog.com. -Mandy Bird, Holbrook, Idaho
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook chicken tenders according to package directions. Meanwhile, whisk together mayonnaise, honey, vinegar, mustard and sesame oil., To serve, place romaine and coleslaw mixes in a large bowl; toss with dressing. Divide among four plates. Cut chicken into bite-sized pieces; place over salads. Sprinkle with noodles and almonds.
Nutrition Facts : Calories 419 calories, Fat 25g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 602mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 7g fiber), Protein 12g protein.
ASIAN CHICKEN SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 1/2 cup chow mein noodles, for garnish
- For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
- For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
- Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.
ASIAN CHICKEN SALAD
A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.
Provided by D
Categories Salad Green Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
- To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
- In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g
AMAZING ASIAN CHICKEN SALAD
This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!
Provided by emilyk
Categories Salad Coleslaw Recipes No Mayo
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
- Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
- To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 16.5 g, Cholesterol 45.6 mg, Fat 17.3 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 2.3 g, Sodium 390.9 mg, Sugar 8.8 g
BIRD'S NEST EGG SALAD
Create these cute chow mein noodle nests with just three ingredients, then fill them with mounds of a nicely seasoned egg salad for tasty results.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Using fingers, shape each into a nest; make an indentation in the center of each. Bake at 350° for 11-13 minutes or until set. Cool for 2 minutes; remove to a wire rack to cool completely. , In a bowl, combine the first eight egg salad ingredients; mix well. Just before serving, spoon 1/4 cupful into each nest. Serve on a lettuce-lined plate if desired.
Nutrition Facts : Calories 304 calories, Fat 23g fat (4g saturated fat), Cholesterol 252mg cholesterol, Sodium 383mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
CHICKEN CHOW MEIN NESTS RECIPE BY TASTY
Here's what you need: grated ginger, garlic, ketchup, soy sauce, oyster sauce, chicken breasts, red bell pepper, spring onion, bean sprout, fresh egg noodle, muffin tin
Provided by Tasty
Categories Appetizers
Yield 12 servings
Number Of Ingredients 11
Steps:
- To make the sauce, mix the grated ginger, garlic, ketchup, soy sauce and oyster sauce in a small bowl until combined. Set aside
- Fry the chicken until cooked through.
- Add the red pepper and spring onion and fry for 2 minutes.
- Add the beansprouts and fry for a further 3-4 minutes.
- Add the sauce and fry for another minute or two.
- Add noodles to each hole of the muffin tin and pat down to make a small indent.
- Bake for 15 minutes at 180°C (350°F).
- Remove nests from muffin tin.
- Spoon the chow mien onto the baked noodles.
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 30 grams, Fat 2 grams, Fiber 1 gram, Protein 13 grams, Sugar 2 grams
ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY
Here's what you need: chicken breasts, soy sauce, sesame oil, pepper, red pepper flakes, garlic clove, ginger, rice vinegar, sesame oil, soy sauce, sugar, garlic clove, ginger, romaine lettuces, red cabbage, carrots, green onion, cilantro, almond slice, fried wonton chip
Provided by Hitomi Aihara
Categories Lunch
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a large bowl, combine marinade ingredients.
- Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
- Fully cook chicken.
- Cut into cubes.
- In a mason jar, combine ingredients for the dressing. Shake and set aside.
- Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
- Enjoy!
Nutrition Facts : Calories 215 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, Sugar 8 grams
ASIAN BIRD'S NEST CHICKEN SALAD
This ain't your grandma's chicken salad! Unless your grandma made hers with Asian Toasted Sesame Dressing and spooned it over a fettuccine nest, that is!
Provided by My Food and Family
Categories Home
Time 15m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Cook fettuccine nest as directed on package, omitting salt. Drain, being careful to retain the nest shape.
- Combine all remaining ingredients except nuts.
- Place fettuccine nest on plate; top with chicken salad and nuts.
Nutrition Facts : Calories 500, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
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