Asian Tossed Chicken Salad Recipes

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.

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.

ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY

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!

ASIAN TOSSED CHICKEN SALAD

Steps:

• Combine all ingredients except dressing and noodles in large bowl.
• Add dressing just before serving; toss to evenly coat.
• Sprinkle with noodles.

ASIAN-STYLE CHICKEN TOSSED SALAD

Steps:

• Whisk first 4 ingredients until blended. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 1 hour to marinate, turning after 30 min.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 7 min. on each side or until done (165°F).
• Slice chicken. Toss salad greens, water chestnuts, oranges and noodles with 1/2 cup of the remaining dressing. Top with chicken. Refrigerate remaining dressing for another use.

ASIAN CHICKEN SALAD

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.

ASIAN CHICKEN NOODLE SALAD

Steps:

• Prepare noodles according to package directions. Drain and cool.
• Combine noodles and next 5 ingredients (chicken - water chestnuts) in a large salad bowl. Toss.
• To make dressing: combine dressing ingredients in a small bowl or jar (chilli sauce - ginger), stirring with a whisk.
• Drizzle chili sauce over salad. Toss. Sprinkle with peanuts, toss.
• Serve with wonton crisps if desired.
• To make wonton crisps: Preheat oven to 375°F Stack 12 wonton wrappers and cut them in half diagonally. Arrange wonton wrapper halves in a single layer on a foil lined baking sheet. Coat with Pam and sprinkle with kosher salt. Bake for 10 minutes or until browned.

ASIAN CHICKEN NOODLE SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
• Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
• In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
• Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

ASIAN TOSSED SALAD

Steps:

• In large bowl, mix lettuce, coleslaw mix, peas, carrots and onion. In small bowl, mix mayonnaise, salad dressing and honey with wire whisk until smooth.
• Add dressing mixture to salad; toss to mix. Sprinkle with almonds.

ASIAN TOSSED SALAD

Steps:

• In a large bowl combine, lettuce,coleslaw mix (discard the salad packet) snap peas,carrots and red onion.
• In a small bowl combine, mayonnaise, salad dressing and honey.
• Whisk all together until smooth.
• Add dressing to the salad mixture and sprinkle with almonds.
• NOTE: For best results pour dressing over salad, (tossing lightly) right before you serve.

CRUNCHY ASIAN CHICKEN SALAD

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.

ASIAN TOSSED SALAD

Steps:

• In a large resealable plastic bag, combine soy sauce and sugar. Add chicken; seal bag and turn to coat. Refrigerate overnight., Just before serving, in a electric skillet or deep-fat fryer, heat oil to 375°. Fry wonton strips for 1-2 minutes or until golden brown. Drain on paper towels. , In a large salad bowl, combine the lettuce, mushrooms and onions. Add the wonton strips and chicken with any remaining soy sauce mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle 1/2 to 3/4 cup over salad; toss to coat. Save remaining dressing for another use.

QUICK ASIAN CHICKEN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Whisk dressing ingredients together in a small bowl. Pour over salad; toss to coat. Refrigerate 8 hours or overnight.