Asian Chicken Salad Gluten Free Recipes
ASIAN CHICKEN SALAD GLUTEN FREE
Honey mustard dressing over delicious cabbage and lettuce with crisp chicken pieces. I found it in the Sacramento Bee letter section. They described it as an Applebee's salad clone. Everyone in my family devoured it immediately. I was very surprised since my 7 year old and husband aren't usually salad eaters. She and her sisters say they so loved it and it was the best salad ever! I even forgot to add the Romaine so it was just the cabbages.
Provided by Sue Tip
Categories Salad Dressings
Time 45m
Yield 12 cups, 10 serving(s)
Number Of Ingredients 20
Steps:
- Blend dressing ingredients together and chill.
- In a shallow bowl beat the eggs, add milk and mix well. In another bowl, combine flour with cornflake crumbs, salt and pepper. Cut chicken breasts into strips. Dip each strip into egg mixture, then flour mixture, coating completely. Fry chicken in hot oil until coating is golden brown (about 5 minutes). Set aside.
- In a salad bowl, toss romaine, cabbages, carrot and green onion. Drizzle with enough dressing to taste. Sprinkle with almonds and noodles. Top with chicken.
Nutrition Facts : Calories 332.5, Fat 11.3, SaturatedFat 2.1, Cholesterol 100, Sodium 526.4, Carbohydrate 30.7, Fiber 2.7, Sugar 11.4, Protein 26.9
ASIAN CHICKEN SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
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
GLUTEN-FREE ASIAN CHICKEN STIR FRY
Looking for an easy Asian dinner using peas? Then try this hearty chicken stir-fry that's served with rice - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 3 to 4 minutes or until chicken is light golden brown.
- Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
- Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
- In small bowl, mix remaining broth and cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice.
Nutrition Facts : Calories 207.4, Carbohydrate 9.8 g, Cholesterol 82.8 mg, Fiber 2.2 g, Protein 28.4 g, SaturatedFat 0.8 g, ServingSize 1 Serving, Sodium 464.3 mg, Sugar 3.7 g
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