Asian Orange Chicken Salad Recipes

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MANDARIN ORANGE CHICKEN SALAD



Mandarin Orange Chicken Salad image

My sister-in-law introduced me to this colorful mandarin chicken salad with a delicious homemade dressing. I reduced the oil and salt and switched to light soy sauce. Sometimes I substitute toasted sesame seeds for the nuts. -Renee Heimerl, Oakfield, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 16

3/4 pound boneless skinless chicken breast, cubed
1/4 cup reduced-sodium teriyaki sauce
2 teaspoons canola oil
8 cups torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
1 medium carrot, shredded
1/4 cup slivered almonds, toasted
3 tablespoons thinly sliced green onions
DRESSING:
2 tablespoons white vinegar
2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours. , Drain and discard marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled., In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 308 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 738mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

ASIAN CHICKEN SALAD WITH SPICY ORANGE VINAIGRETTE



Asian Chicken Salad With Spicy Orange Vinaigrette image

Make and share this Asian Chicken Salad With Spicy Orange Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

2 chicken breast halves, with skin and bone (about 1 lb total)
3 slices fresh ginger (1/4-inch slices)
1 scallion, white and green parts, coarsely chopped
1 teaspoon salt
2 seedless oranges
2 tablespoons soy sauce
1 1/2 tablespoons unseasoned rice vinegar
2 teaspoons hoisin sauce
1 teaspoon Asian chili sauce, such as sriracha
1/2 cup vegetable oil
1 tablespoon Asian dark sesame oil
1/2 lb dried chinese noodles or 1/2 lb linguine
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch thick half-moons
2 scallions, white and green parts, thinly sliced
1/2 red bell pepper, cored, seeded, and cut into thin strips
3 tablespoons chopped fresh cilantro or 3 tablespoons mint

Steps:

  • Place the chicken, ginger, scallion, and salt in a saucepan and add enough cold water to cover the chicken.
  • Bring to a boil over high heat.
  • Decrease the heat to low and cover.
  • Simmer until the chicken loses its raw look, about 15 minutes.
  • Remove from the heat and let stand, covered, for 20 minutes.
  • Drain the chicken; let the chicken cool until easy to handle.
  • Remove and discard the skin and bone; pull the chicken meat into shreds.
  • Vinaigrette--grate the zest from 1 orange into a small bowl and reserve.
  • Cut off the peel from the oranges.
  • Working over another bowl to collect the juices, cut between the membranes to release the orange segments.
  • Squeeze the juice from the membranes, if necessary, to measure 2 tablespoons.
  • Whisk together the orange juice and zest, soy sauce, vinegar, hoisin sauce, and hot sauce until combined.
  • Gradually whisk in the vegetable oil, then the sesame oil.
  • Bring a large pot of salted water to a boil over high heat.
  • Add the noodles and cook according to the package directions until tender.
  • Drain and rinse under cold running water; drain well.
  • Transfer the noodles to a bowl.
  • Add the chicken, orange segments, cucumber, scallions, and bell pepper.
  • Add the vinaigrette and toss well.
  • Sprinkle with the cilantro.
  • Taste and season with soy sauce and hot sauce, as desired.
  • Serve at room temperature.

Nutrition Facts : Calories 443.5, Fat 32.3, SaturatedFat 4.7, Cholesterol 15.5, Sodium 935.5, Carbohydrate 31.2, Fiber 3.3, Sugar 6.2, Protein 9.9

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

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

THAI CHICKEN AND ORANGE SALAD



Thai Chicken and Orange Salad image

A creamy peanut butter dressing provides a Thai twist to this main dish chicken salad. You if you have leftover cooked chicken breasts, feel free to use it. It will make the recipe even quicker.-Katia Lane, Madison, Alabama

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/4 cup creamy peanut butter
1/4 cup boiling water
1 tablespoon lime juice
1 tablespoon sesame oil
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper flakes
1 small garlic clove, minced
1/4 teaspoon ground mustard
4 boneless skinless chicken breast halves (4 ounces each)
4 cups spring mix salad greens
1 medium sweet red pepper, julienned
2 green onions, sliced
1 cup canned bean sprouts, drained
2 large navel oranges, peeled and sectioned
1/4 cup dry roasted peanuts

Steps:

  • For dressing, in a small bowl, whisk the first eight ingredients; set aside. , In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°., On four plates, divide the salad greens, red pepper, onions, bean sprouts and oranges. Slice chicken; arrange on salads. Sprinkle with peanuts; drizzle with dressing.

Nutrition Facts : Calories 402 calories, Fat 20g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 473mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 7g fiber), Protein 36g protein. Diabetic Exchanges

ASIAN ORANGE CHICKEN



Asian Orange Chicken image

A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.

Provided by HARRY WETZEL

Categories     World Cuisine Recipes     Asian

Time 3h20m

Yield 4

Number Of Ingredients 18

1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
⅓ cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
2 tablespoons chopped green onion
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil

Steps:

  • Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
  • Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
  • In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  • Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
  • Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 68.7 g, Cholesterol 34.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 762.8 mg, Sugar 36.5 g

CRUNCHY ASIAN CHICKEN SALAD



Crunchy Asian Chicken Salad image

This crunchy salad is ready in 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 10m

Number Of Ingredients 10

1/4 cup rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon fresh ginger, peeled and minced
1 tablespoon sugar
Coarse salt and ground pepper
1/2 head iceberg lettuce, coarsely chopped
8 ounces shredded cooked chicken breast (about 2 cups)
1 yellow bell pepper (ribs and seeds removed), thinly sliced
1/2 cup fresh cilantro leaves
1/2 cup crunchy chow mein noodles (optional)

Steps:

  • In a small bowl, whisk together vinegar, oil, ginger, and sugar; season with salt and pepper. Divide dressing between two small airtight containers.
  • In a large bowl, toss together lettuce, chicken, bell pepper, and cilantro. Divide between two airtight containers; refrigerate, up to overnight. To serve, top with dressing and, if desired, noodles.

Nutrition Facts : Calories 384 g, Fat 18 g, Fiber 2 g, Protein 37 g

ASIAN CHICKEN SALAD WITH ORANGE-GINGER DRESSING



Asian Chicken Salad With Orange-Ginger Dressing image

This Asian inspired salad makes for a lovely luncheon or supper. The contents of the salad can easily be adjusted to whatever you like or have on hand. If you prefer a vegetarian meal, omit the chicken or use tofu instead. Won't be chicken salad but will still be delicious.

Provided by justcallmetoni

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup plain nonfat yogurt
2 tablespoons orange juice
3/4 teaspoon grated fresh gingerroot
1/4 teaspoon salt
1 teaspoon white sugar
1/4 teaspoon dried orange peel
1 pinch cayenne pepper
1 pinch ground cinnamon
6 cups romaine lettuce, cleaned and cut into pieces
1 cup cooked boneless skinless chicken breast, cut into matchstick pieces
1 red pepper, julienned
1 (11 ounce) can mandarin oranges in juice, drained
1/2 cup sliced water chestnuts, drained
1/4 cup sliced almonds (optional garnish)

Steps:

  • Using a blender or food processor, blend all of the dressing ingredients (yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon) until smooth and creamy. Refrigerate until ready to use.
  • To assemble salads, place lettuce into large serving bowl or onto 4 serving plates. Toss together remaining ingredients except almonds on top of lettuce.
  • Drizzle 1/2 of dressing on salad, reserving remaining portion so that guests can adjust amount to taste.
  • Garnish with sliced almonds (optional).

Nutrition Facts : Calories 173.5, Fat 4.6, SaturatedFat 0.7, Cholesterol 30.4, Sodium 206.6, Carbohydrate 19.2, Fiber 3.8, Sugar 13.8, Protein 15.7

RAMEN NOODLE ORIENTAL CHICKEN SALAD RECIPE



Ramen Noodle Oriental Chicken Salad Recipe image

This recipe is a family favorite we have loved for years. You could even serve this as a main dish if you were wanting a light, refreshing salad!

Provided by Kristen Hills

Categories     Main Course     Salad

Time 35m

Number Of Ingredients 12

¾ cup vegetable oil
4½ Tablespoons seasoned rice vinegar
4½ Tablespoons sugar
2 teaspoons salt
1 teaspoon pepper
2-3 cups boneless, skinless chicken breasts ((cooked and shredded))
1 head cabbage (chopped)
1 bunch green onions (chopped)
¼ cup sunflower seeds
3 Tablespoons vegetable oil
2½ ounces slivered almonds
2 packages Top Ramen noodles ( crushed into small pieces))

Steps:

  • In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.
  • In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
  • Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.

Nutrition Facts : Calories 653 kcal, Carbohydrate 40 g, Protein 19 g, Fat 49 g, SaturatedFat 31 g, TransFat 1 g, Cholesterol 32 mg, Sodium 1439 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving

WARM ASIAN CHICKEN & ORANGE SALAD



Warm Asian Chicken & Orange Salad image

An Asian-inspired marinade gives grilled chicken breasts big flavor before they're sliced into strips and layered on a green salad with oranges and nuts.

Provided by My Food and Family

Categories     Home

Time 4h30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup orange juice
1/4 cup lite soy sauce
1/4 cup rice wine vinegar
3 cloves garlic
1 Tbsp. sesame oil
1 Tbsp. GREY POUPON Dijon Mustard
2 tsp. hot pepper sauce
4 small boneless skinless chicken breasts (1 lb.)
2 cups tightly packed torn mixed salad greens
2 navel orange, sectioned
1/4 cup dry roasted unsalted peanuts
2 radishes, sliced
2 green onions, quartered

Steps:

  • Process first 7 ingredients in blender until smooth. Reserve 1/2 cup juice mixture; refrigerate for later use. Pour remaining juice mixture over chicken in shallow dish. Refrigerate 4 hours to marinate.
  • Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF). Cut into thin strips. Meanwhile, bring reserved juice mixture to boil; simmer on low heat 5 min.
  • Cover platter with salad greens; top with chicken, oranges, nuts, radishes and onions. Drizzle with juice mixture.

Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

ASIAN-STYLE CHICKEN SALAD



Asian-Style Chicken Salad image

Dive into a salad with crispy chicken, crunchy veggies, sweet oranges and a tangy Asian dressing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 cup Original Bisquick™ mix
1/4 cup flaked coconut
1 bag (11.75 oz) Asian-style salad kit (greens, carrots, snow peas, radishes, noodles, sesame-ginger dressing)
1 lb boneless skinless chicken breasts, cut into about 24 (1 1/2-inch) pieces
1/4 cup vegetable oil
1 can (11 oz) mandarin orange segments, drained
4 medium green onions, sliced (1/4 cup)
1/2 cup roasted Asian sesame dressing

Steps:

  • In 1-gallon resealable food-storage plastic bag, mix Bisquick mix and coconut. Pour sesame-ginger dressing from salad kit into medium bowl. Add chicken pieces to dressing; stir well to coat chicken.
  • Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture.
  • In 12-inch skillet, heat oil over medium heat. Place chicken pieces in single layer in skillet; cook 6 to 8 minutes, turning occasionally, until chicken is browned on outside and no longer pink in center. Cool 5 minutes. Meanwhile, divide greens among 4 plates.
  • Top each salad with warm chicken pieces, noodles, orange segments and onions. Drizzle with roasted Asian sesame dressing.

Nutrition Facts : Calories 640, Carbohydrate 45 g, Cholesterol 70 mg, Fat 7, Fiber 3 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 20 g, TransFat 1 g

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From iheartumami.com


CHINESE CHICKEN SALAD - EAT YOURSELF SKINNY
2021-01-25 Ingredients. 2 cups cooked shredded chicken (I used rotisserie) 3 cups romaine lettuce, thinly chopped. 2 cups napa cabbage, thinly chopped. 2 cups red cabbage, thinly chopped. 1 cup carrots, julienned or shredded. 1/2 cup green onions, chopped. 1/3 cup fresh cilantro, chopped. 1 cup mandarin oranges.
From eatyourselfskinny.com


APPLEBEES ASIAN CHICKEN SALAD COPYCAT - THE DARING GOURMET
2014-07-20 Instructions. Place all the dressing ingredients in a container with a lid and shake until thoroughly combined. Refrigerate until ready to use. Combine all the salad ingredients, reserving the green onions. Cover and refrigerate. Heat the oil to 375 degrees F. Whisk the eggs and buttermilk together in a medium bowl.
From daringgourmet.com


CHINESE CHICKEN SALAD | RECIPE - RACHAEL RAY SHOW
If using up the bottom of the peanut butter jar, add 3 to 4 tablespoons of boiling water to the jar, replace the lid and shake to loosen. Add the remaining dressing ingredients and give it a shake. Or, whisk ingredients together in a small mixing bowl. Adjust salt and pepper, hot sauce and sesame oil to taste.
From rachaelrayshow.com


MANDARIN ORANGE CHICKEN SALAD | 12 TOMATOES
Preparation. In a large mixing bowl, combine the cream cheese, mayonnaise, Worcestershire sauce, garlic powder, and salt and pepper and mix until smooth and creamy. Add the chicken, celery, mandarin oranges, almonds, and green onion, and gently stir to coat, taking care to not break up oranges. Cover and chill for 4-6 hours.
From 12tomatoes.com


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