Asian Chicken Chopped Salad Recipes

ASIAN CHICKEN SALAD

Asian Chicken Salad image

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

Ingredients

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil
¼ cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

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

ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY

Asian Chicken Chopped Salad Recipe by Tasty image

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

Ingredients

2 chicken breasts
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon pepper
½ teaspoon red pepper flakes
1 garlic clove, sliced
1 tablespoon ginger, chopped
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
1 garlic clove, grated
1 teaspoon ginger, grated
2 romaine lettuces, chopped
1 cup red cabbage
½ cup carrots, grated
¼ cup green onion, chopped
¼ cup cilantro, chopped
¼ cup almond slice
¼ cup fried wonton chip

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 CHOPPED CHICKEN SALAD

Asian Chopped Chicken Salad image

Yield 6

Number Of Ingredients 12

Ingredients

5 cups kale (chopped)
4 cups shredded cabbage
2/3 cup shredded carrots
2 (8 ounce) cans mandarin oranges (drained)
1/2 cup cooked wonton strips
4 green onions (diced)
4 boneless skinless chicken breasts (cooked and diced)
1/2 cup rice vinegar
1/4 cup sugar
2 Tablespoons canola oil
Salt and pepper, to taste
1/2 teaspoon toasted sesame seeds

Steps:

In a bowl, toss together kale, cabbage, carrots, mandarin oranges, wonton strips, green onions, and chicken.
In a separate bowl, whisk together vinegar, sugar, canola oil, salt, pepper and toasted sesame seeds until sugar has dissolved.
Pour dressing over salad and toss until combined.

Nutrition Facts : Servingsize 1 serving, Calories 436 kcal, Fat 29 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 56 mg, Carbohydrate 51 g, Sugar 45 g, Protein 3 mg

ASIAN CHICKEN SALAD

Asian Chicken Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 large skinless, boneless chicken breasts (about 12 ounces each), halved lengthwise
4 slices peeled fresh ginger
3 tablespoons fresh lime juice
3 tablespoons peanut oil
2 tablespoons packed light brown sugar
2 tablespoons fish sauce
1/2 teaspoon Sriracha
1/2 head napa cabbage, thinly sliced
2 carrots, grated
4 ounces snow peas, trimmed and thinly sliced on the diagonal
1/2 cup fresh mint leaves, torn
1/3 cup chopped salted peanuts

Steps:

Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Drain and transfer the chicken to a cutting board.
Meanwhile, make the dressing: Whisk the lime juice, peanut oil, brown sugar, fish sauce and Sriracha in a small bowl; set aside.
Combine the cabbage, carrots, snow peas and mint in a large bowl. Add all but 2 tablespoons of the dressing and toss to coat.
Thinly slice the chicken. Top each serving of salad with the chicken and peanuts; drizzle with the remaining dressing.

Nutrition Facts : Calories 430 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 100 milligrams, Sodium 900 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 43 grams

ASIAN CHICKEN SALAD

Asian Chicken Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/3 cup rice vinegar (not seasoned)
2 tablespoons soy sauce
2 tablespoons honey mustard
1 tablespoon grated peeled ginger
3 tablespoons vegetable oil
3 tablespoons sesame oil
1 pound skinless, boneless chicken thighs
1 small head napa cabbage (about 1 pound), cut into bite-size pieces
1 medium carrot, thinly sliced
4 scallions, thinly sliced
1/4 pound snow peas, cut crosswise into thirds
Kosher salt
1/2 cup chow mein noodles

Steps:

Preheat a grill or grill pan to medium high. Make the dressing: Whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl, then add the vegetable and sesame oils in a slow stream, whisking until combined. Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature. Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side. Transfer to a cutting board; let rest 5 minutes. Meanwhile, toss the cabbage, carrot, scallions and snow peas with the remaining dressing in a large bowl. Cut the chicken into 1/2-inch pieces and toss with the salad. Season with salt. Top with the chow mein noodles.
Photograph by Antonis Achilleos

Nutrition Facts : Calories 489, Fat 35 grams, SaturatedFat 5 grams, Cholesterol 94 milligrams, Sodium 492 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 30 grams

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