Asian Rotisserie Chicken Salad Martha Stewart Recipes

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ASIAN CHICKEN SALAD



Asian Chicken Salad image

This Asian Chicken Salad makes for a great lunch. Most of a jalapeño's spiciness is in the ribs and seeds-omit them for a milder dressing. Swap cubed firm tofu for the chicken to make the salad vegetarian.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 15m

Number Of Ingredients 10

1/4 cup fresh lime juice (from 3 limes)
2 teaspoons soy sauce
1 jalapeno, minced
2 teaspoons vegetable oil
1/2 teaspoon sugar
4 cups shredded red cabbage (about 1/2 medium head)
1 cup shredded carrots (about 2 large)
1 cup lightly packed fresh cilantro leaves
1 cup lightly packed fresh mint leaves
2 cups shredded cooked chicken

Steps:

  • In a large bowl, whisk together lime juice, soy sauce, jalapeno, oil, and sugar until combined. Add cabbage, carrots, cilantro, mint, and chicken, and toss well to combine. Serve immediately.

Nutrition Facts : Calories 199 g, Fat 8 g, Fiber 4 g, Protein 24 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 ROTISSERIE CHICKEN SALAD (MARTHA STEWART)



Asian Rotisserie Chicken Salad (Martha Stewart) image

A light, flavourful, and easy summer salad from Martha Stewart. For a salad with the best texture, shred the chicken instead of cubing it. The technique is simple: Holding a fork, tines down, in each hand, pull the meat into pieces along the grain.

Provided by blucoat

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups fresh cilantro leaves, and soft stems
1/4 cup fresh lime juice (from 2 limes)
1/4 cup vegetable oil
coarse salt and pepper
1 (2 1/2 lb) rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)
1/4 medium red cabbage, cored and thinly sliced crosswise (8 ounces)
1 red bell pepper, thinly sliced (ribs and seeds removed)
2 scallions, thinly sliced
1 large head romaine lettuce, torn into bite-size pieces
1/2 cup cashews

Steps:

  • Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
  • In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing.
  • Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.

Nutrition Facts : Calories 648.3, Fat 48.2, SaturatedFat 10.9, Cholesterol 129.4, Sodium 262.8, Carbohydrate 18.5, Fiber 6, Sugar 6.5, Protein 38

MILLIONAIRE ROTISSERIE CHICKEN SALAD



Millionaire Rotisserie Chicken Salad image

From the Rachel Ray Magazine. Note: If you don't have tamari you can use regular Soy Sauce instead.

Provided by Little Suzy Homemak

Categories     Whole Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons vegetable oil
4 scallions, thinly sliced
2 inches fresh ginger, grated
1/2 teaspoon fresh coarse ground black pepper
1/2 teaspoon crushed red pepper flakes
1 lime, peel grated and juiced
1/4 cup tamari
3 tablespoons honey
1 rotisserie-cooked chicken, skin discarded and meat thinly sliced
4 cups napa cabbage, shredded

Steps:

  • In a small saucepan, heat oil over medium heat. Add scallion, ginger, pepper and red pepper. Cook 1-2 minutes. Whisk in lime peel and lime juice. Then whisk in tamari and honey to combine. Turn off heat.
  • In a large bowl toss the chicken and the cabbage with sauce to combine well.

Nutrition Facts : Calories 529.1, Fat 30.8, SaturatedFat 7, Cholesterol 131.6, Sodium 1138.5, Carbohydrate 19.5, Fiber 2, Sugar 15, Protein 44.1

MEXICAN SALAD - MARTHA STEWART



Mexican Salad - Martha Stewart image

Make and share this Mexican Salad - Martha Stewart recipe from Food.com.

Provided by NRG Tribe

Categories     Low Protein

Time 5m

Yield 6 serving(s)

Number Of Ingredients 8

3 oranges, peeled and sectioned
1 large red onion, peeled, halved and thinly sliced lengthwise
3 ripe avocados, peeled, pitted and cut into lengthwise wedges
1 jicama, peeled and cut into thin strips
1 lime, juice of
1/8 cup raw wine vinegar
1/4 cup extra virgin olive oil
sea salt and freshly ground black pepper

Steps:

  • Arrange orange sections, onion slices, avocado wedges, and jicama strips on a platter.
  • Mix dressing ingredients in a bowl and drizzle over the salad right before serving.

Nutrition Facts : Calories 325, Fat 23.9, SaturatedFat 3.4, Sodium 12.5, Carbohydrate 29, Fiber 14.1, Sugar 9.9, Protein 3.7

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