Asian Chicken Manicotti Salad Recipes

ASIAN SESAME CHICKEN SALAD

Steps:

• DRESSING: Add rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil. Add sugar and garlic cloves and let sugar dissolve; about 1 minute. Remove from stove, discard garlic cloves. Place the rice vinegar in a mason jar, add sesame oil, canola oil, soy sauce, and sesame seeds. Allow the dressing to come to room temperature; about 10-15 minutes. Place lid on the jar and shake until the dressing mixes together. If dressing separates, shake again to combine.
• ASSEMBLE THE SALAD: In a large bowl, combine the ingredients for the salad, except the wonton strips. Ttop with the sesame vinaigrette and toss to combine. Top with wonton strips and serve immediately.

ASIAN CHICKEN SALAD

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.

CHICKEN MANICOTTI SALAD WITH ORIENTAL PEANUT DRESSING

Steps:

• Prepare Oriental Peanut Dressing by mixing all ingredients with a wire whisk. Set aside.
• Cook and drain manicotti as directed on package. Rinse with cold water; drain.
• Finely chop 1 cup of the coleslaw mix.
• Mix finely chopped coleslaw, the chicken, bean sprouts, peanuts and water chestnuts.
• Fill manicotti with chicken mixture.
• Divide remaining coleslaw mix among serving plates.
• Top with manicotti.
• Drizzle with dressing.

ASIAN CHICKEN SALAD

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.

CRUNCHY ASIAN CHICKEN SALAD

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.

ASIAN CHICKEN-MANICOTTI SALAD

Steps:

• 1. Make Tangy Peanut Dressing. Cook and drain manicotti shells as directed on package. Rinse with cold water drain.2. Finely chop 1 cup of the coleslaw mix. Mix finely chopped coleslaw, the chicken, bean sprouts, peanuts and water chestnuts.3. Fill each cooked shell with chicken mixture. Divide remaining coleslaw mix among 4 individual plates. Top each with manicotti. Drizzle with dressing.For Tangy Peanut Dressing:Mix all ingredients with wire whisk.1 SERVING: Calories 590 (Calories from Fat 335) Fat 37g (Saturated 6g) Cholesterol 45mg Sodium 540mg Carbohydrate 40g (Dietary Fiber 6g) Protein 30g * % DAILY VALUE: Vitamin A 4% Vitamin C 66% Calcium 10% Iron 20% * DIET EXCHANGES: 2 Starch, 2 Vegetable, 3 Medium-Fat Meat, 3 1/2 Fat * CARBOHYDRATE CHOICES: 2 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.