Asian Turkey Or Chicken Salad With Mandarin Balsamic Vinaigrette Recipes

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MANDARIN CHICKEN SALAD



Mandarin Chicken Salad image

Make and share this Mandarin Chicken Salad recipe from Food.com.

Provided by Lorraine

Categories     Chicken

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 cup cooked, cubed chicken
3 -4 cups salad greens
1 can mandarin orange, drained,reserve liquid
1/2 cup toasted sliced almonds
1/2 cup crispy chinese noodles
4 tablespoons oil
1 1/2 tablespoons low sodium soy sauce
1 tablespoon brown sugar
2 tablespoons mandarin orange liquid
2 teaspoons toasted sesame oil
2 tablespoons rice wine vinegar
1/4 teaspoon yellow mustard
1/8 teaspoon ground ginger
1/4 teaspoon garlic powder
1 tablespoon sesame seeds

Steps:

  • Mix dressing and toss with salad.
  • Serve at once.

Nutrition Facts : Calories 366.2, Fat 32.8, SaturatedFat 3.9, Sodium 357, Carbohydrate 15.5, Fiber 3.5, Sugar 6, Protein 5.9

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

ASIAN TURKEY OR CHICKEN SALAD WITH MANDARIN BALSAMIC VINAIGRETTE



Asian Turkey or Chicken Salad With Mandarin Balsamic Vinaigrette image

Easy to make salad with a fresh flavor. The dressing is also very easy to make with basic ingredients.

Provided by MsSally

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 10

2 cups lettuce (torn)
2 slices deli turkey (chopped)
1/4 cup cucumber (sliced)
1/4 cup grape tomatoes (sliced in half)
1/2 cup mandarin orange (drained, reserve juice)
0.25 (3 ounce) package ramen noodles (broken in small pieces)
2 tablespoons balsamic vinegar
1 teaspoon olive oil
1/2 teaspoon Mrs. Dash garlic and herb seasoning
1 tablespoon mandarin orange juice

Steps:

  • Toss all salad ingredients except ramen noodles.
  • Mix all dressing ingredients.
  • Pour dressing over salad and toss.
  • Add broken ramen noodles and enjoy.

Nutrition Facts : Calories 303.9, Fat 10.1, SaturatedFat 2.4, Cholesterol 31.2, Sodium 1145.4, Carbohydrate 42.3, Fiber 4, Sugar 20.9, Protein 12.4

MANDARIN-SMOKED TURKEY SALAD



Mandarin-Smoked Turkey Salad image

Dinner ready in 15 minutes! Enjoy this Asian salad made using smoked turkey, salad greens and zesty orange - tossed with a tangy dressing.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 9

1/2 cup orange marmalade
2 tablespoons soy sauce
4 teaspoons cider vinegar
1/8 teaspoon ginger
4 cups shredded Chinese (napa) cabbage
2 cups shredded iceberg lettuce
2 1/2 cups cubed smoked turkey (about 3/4 lb)
1 cup fresh pea pods, trimmed, cut diagonally into 1-inch pieces
1 can (15 oz) mandarin orange segments, drained

Steps:

  • In 1-quart saucepan, mix dressing ingredients until well blended. Heat over medium heat, stirring frequently, until marmalade is melted. Cool 5 minutes.
  • Meanwhile, in large bowl, toss cabbage, lettuce, turkey and pea pods.
  • Gently stir orange segments into salad. Pour dressing over salad; toss gently to coat. Serve immediately.

Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 50 mg, Fiber 2 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 20 g, TransFat 0 g

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

TURKEY MANDARIN SALAD



Turkey Mandarin Salad image

A refreshing, interesting combination of turkey, pasta and fruit with a lightly sweet dressing makes this a family favorite. I found the recipe in an old church cookbook years ago. -Bernice Smith, Sturgeon Lake, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 11

2 cups cubed cooked turkey
1 tablespoon finely chopped onion
1/2 teaspoon salt
1 cup halved seedless red grapes
1 cup diced celery
1 can (15 ounces) mandarin oranges, drained
1 cup cooked macaroni
3/4 cup heavy whipping cream, whipped
3/4 cup mayonnaise
1/3 cup slivered almonds
Toasted almonds, optional

Steps:

  • In a large bowl, combine turkey, onion and salt; mix well. Add grapes, celery, oranges and macaroni; toss lightly to mix. Cover and refrigerate. , Just before serving, combine fold whipped cream into mayonnaise; fold into salad along with almonds. Top with toasted almonds if desired.

Nutrition Facts :

CHINESE NOODLE AND CHICKEN OR TURKEY SALAD



Chinese Noodle and Chicken or Turkey Salad image

Categories     Salad     Chicken     Onion     Pasta     Poultry     turkey     Lunch     Peanut     Sesame     Bon Appétit     Dairy Free     Tree Nut Free     Kosher

Yield Serves 20

Number Of Ingredients 15

Salad
2 pounds linguine
1/4 cup oriental sesame oil
2 2 1/2-pound roasted chickens, skinned, boned, shredded or 12 cups cooked turkey
4 bunches green onions, sliced
2 bunches fresh cilantro, chopped
4 jalapeño chilies, seeded, deveined, minced
1 1/4 pounds snow peas, stringed, thinly sliced lengthwise
Dressing
1 cup soy sauce
1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/2 cup rice vinegar
1/2 cup oriental sesame oil
2 tablespoons sugar
Napa cabbage leaves

Steps:

  • For salad:
  • Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies.
  • Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.
  • For dressing:
  • Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
  • Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.

AMAZING ASIAN CHICKEN SALAD



Amazing Asian Chicken Salad image

This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!

Provided by emilyk

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h35m

Yield 6

Number Of Ingredients 17

¼ cup rice vinegar
¼ cup sesame oil
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons white sugar
2 tablespoons ground ginger
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon ground coriander
2 teaspoons prepared yellow mustard
4 skinless, boneless chicken breast halves
¼ medium head shredded green cabbage
¼ medium head shredded red cabbage
2 large carrots, shredded
3 green onions, chopped
½ bunch cilantro, coarsely chopped leaves
½ cup slivered almonds

Steps:

  • Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
  • Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
  • To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 16.5 g, Cholesterol 45.6 mg, Fat 17.3 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 2.3 g, Sodium 390.9 mg, Sugar 8.8 g

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