CHINESE CHICKEN SALAD
Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 15m
Number Of Ingredients 15
Steps:
- Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
- Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
- Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!
Nutrition Facts : ServingSize 320 g, Calories 412 kcal, Carbohydrate 17.3 g
BARBARA TROPP'S CHINESE CHICKEN SALAD
This classic and delicious recipe is a great use for leftover chicken. Recipe was adapted from ''The China Moon Cookbook'' by Barbara Tropp and printed in the New York Times. Serves 4-6 main dish servings.
Provided by blucoat
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. (Dressing should have a nice balance of sweet and tart.).
- In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
- Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.
Nutrition Facts : Calories 239.7, Fat 24.3, SaturatedFat 2.9, Sodium 50.1, Carbohydrate 5.6, Fiber 1.6, Sugar 1.8, Protein 2.1
CHINESE CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
CHINESE CHICKEN SALAD
Steps:
- Preheat oven to 350 degrees F.
- Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
- In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.
CHINESE CHICKEN SALAD
The greatest chicken salad, especially if your clan isn't crazy about the usual soy flavored dressing.
Provided by Ann Black
Categories Salad Green Salad Recipes
Yield 6
Number Of Ingredients 11
Steps:
- In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
- To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/Beat well.
- Add dressing to salad and toss to coat. Serve and enjoy!
Nutrition Facts : Calories 517.4 calories, Carbohydrate 38.8 g, Cholesterol 48.1 mg, Fat 31.6 g, Fiber 6.4 g, Protein 23.9 g, SaturatedFat 5.2 g, Sodium 756.8 mg, Sugar 13.9 g
BARBARA TROPP'S PECAN-GINGER TORTE
Steps:
- Lightly grease two 8-to-9-inch springform pans or two 9-to-10-inch tart pans with removable bottoms. Line the bottoms with greased paper. Preheat the oven to 350 degrees.
- Toast the four ounces of pecans for 15 minutes in the oven, rotating the tray once midway. Let cool.
- Mince the pecans with a sharp knife or with an on-off food processor motion, until fine but dry.
- Beat the egg yolks until light. Add the sugar gradually, until the yolks turn very creamy and form ribbons on the beater.
- Add the lemon juice, ginger juice and pepper. Beat to mix.
- Add the minced pecans and matzoh meal. Beat until blended.
- In a large bowl, beat the egg whites until they are blended. Add salt and continue whipping until the egg white forms firm peaks but are not dry.
- Lightly fold the egg whites into the nut mixture, until well blended.
- Divide the mixture between the two prepared pans.
- Sprinkle the crystallized ginger, glaceed apricots or kumquats evenly over the top. Space eight pecan halves around the edges of each tart, putting a ninth in the center.
- Bake in the middle or the bottom third of the oven for 40 to 45 minutes, until a cake tester in the center of the cake comes out dry.
- Let cool completely in pan. The cake tastes best baked a day in advance. Wrap air-tight overnight. Serve with a selection of seasonal berries. Or, if having a vegetarian seder, serve with Chantilly cream or Barbara Tropp's fresh ginger ice cream, the recipe for which is in ''The Modern Art of Chinese Cooking.''
Nutrition Facts : @context http, Calories 790, UnsaturatedFat 52 grams, Carbohydrate 33 grams, Fat 65 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 609 milligrams, Sugar 11 grams
CHINESE CHICKEN SALAD
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
Provided by Julia Moskin
Categories dinner, lunch, weekday, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. Dressing should have a nice balance of sweet and tart.
- In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
- Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 28 grams, Carbohydrate 5 grams, Fat 38 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 8 grams, Sodium 415 milligrams, Sugar 1 gram, TransFat 0 grams
PATTY'S 5 STAR CHINESE CHICKEN SALAD
I received this recipe from a good friend. It is one of my favorite salads. It is a nice change from the "mayo" chicken salad. It is filling, but not heavy. It makes a great meal or side. A great combination of flavors, none of which are too overpowering. This recipe makes a lot, so I usually cut the recipe in half. I'm sure you'll love it! (cooking time is "chilling" time for pasta)
Provided by Quest4ZBest
Categories < 4 Hours
Time 2h10m
Yield 12 , 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta al dente.
- Blend together oil, teriyaki sauce, vinegar, salt and pepper.
- Pour over pasta and let set for 2 hours or overnight.
- Just before serving add remaining ingredients and toss.
- Eat!
Nutrition Facts : Calories 565.9, Fat 31.6, SaturatedFat 5, Cholesterol 49.4, Sodium 810.9, Carbohydrate 57.1, Fiber 6.5, Sugar 21.2, Protein 18.7
BARBARA'S SALAD
This is a salad recipe my 6-year-old daughter Barbara came up with. It's actually delicious! The pineapple juice is tastier than any salad dressing you could add to this.
Provided by MARIACOZ
Categories Salad Green Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Combine the chicken, ham, lettuce, pineapple, and grapes in a large bowl; toss to combine.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 16.9 g, Cholesterol 56.6 mg, Fat 7.7 g, Fiber 1 g, Protein 19.2 g, SaturatedFat 2.4 g, Sodium 595.5 mg, Sugar 13.8 g
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