CHICKEN AND CELERY SALAD WITH WASABI-TAHINI DRESSING
Inspired by the desire to make use of some leftover wasabi paste, this is the kind of chicken salad that's sure to become a go-to recipe. The best advice here is to make a large batch, and save it for multiple meals. Equally delicious cold or at room temperature, this salad is especially good in a sandwich, tucked into soft potato rolls. Embrace the wasabi and think of it as a hot mustard; you can even dial it back, starting with less, then adding more to taste. Lime juice lends a mellow acidity that rounds out the dressing.
Provided by Sue Li
Categories dinner, easy, lunch, poultry, salads and dressings, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.
- While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.
- Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.
- Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.
- Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.
ARICA'S WASABI SECRET SALAD WITH CHICKEN
Surprise kick of wasabi!
Provided by Nicole
Categories Salad Green Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk 1/4 cup poppy seed dressing, 2 tablespoons wasabi peas, and 1 teaspoon sesame seeds in a large glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, about 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place lettuce in a salad bowl; add pear, cranberries, remaining 2 tablespoons wasabi peas, and remaining 1 teaspoon sesame seeds.
- Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
- Cook chicken on the grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool chicken slightly and slice.
- Pour remaining 1/4 cup poppy seed dressing over lettuce mixture; toss to coat. Top salad with sliced chicken.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 41.8 g, Cholesterol 59.1 mg, Fat 16.6 g, Fiber 6.8 g, Protein 22.1 g, SaturatedFat 2.5 g, Sodium 349.8 mg, Sugar 23.4 g
TAHINI CHICKEN SALAD
Categories Salad Chicken Garlic Quick & Easy Lunch Lemon Bell Pepper Summer Sugar Snap Pea Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Rub chicken with oil in a shallow baking pan (1 inch deep) and sprinkle with pepper and 1 teaspoon salt. Roast chicken until just cooked through, 40 to 45 minutes.
- While chicken roasts, blend tahini, water, lemon juice, garlic, sugar, and remaining teaspoon salt in a blender until smooth.
- Blanch sugar snaps in a 2-quart saucepan of 1 minute, then drain in a colander. Rinse under cold running water to stop cooking and drain well.
- When chicken is cool enough to handle, remove skin and discard. Remove meat from bones in large pieces, discarding bones, then pull meat into 1/3-inch-wide strips and transfer to a large bowl. Add sugar snaps, bell pepper, and dressing and toss to coat. Sprinkle with sesame seeds.
WASABI CHICKEN SALAD
This recipe is easy to make and tastes great. I made it up last night while in a hurry, and had a taste for some wasabi. My family loved it.
Provided by Darcie Kelly
Categories Spreads
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl using a fork.
- Be sure you know how hot your particular brand of wasabi is, so you put enough!
- Serve open faced on toast, or better yet, a toasted everything bagel.
- This would also be good with canned turkey or tuna.
- I recommend the low sodium soy because the canned chicken is already very salty.
ASIAN CHICKEN SALAD WITH WASABI DRESSING
Recipe by F&W's Melissa Rubel, from Pairing of The Day: November 2008, How to Cook with Spices. An excellent "new way" of preparing chicken salad. The delectable poached-chicken salad packed with Asian pear, cucumber and bean sprouts, offers a double hit of wasabi. Melissa whisks wasabi powder -- a blend of mayonnaise, rice vinegar and sesame oil -- then garnishes the salad with crunchy wasabi peas.
Provided by Manami
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer; cook over moderately low heat until the chicken is white throughout, about 12 minutes.
- Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
- Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
- In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing.
- Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad.
- Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and.
- Serve at once.
Nutrition Facts : Calories 314.6, Fat 13.4, SaturatedFat 2.1, Cholesterol 76.1, Sodium 293.2, Carbohydrate 19.6, Fiber 4.2, Sugar 9.4, Protein 30.1
CHICKEN SHAWARMA SALAD WITH TAHINI DRESSING
Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight dinner. Each bite is crisp, bright, and bursting with flavor. The marinade takes just minutes and can be prepped the night before, making for an easy and fast dinner.
Provided by Virginia Vohasek
Time 3h45m
Yield 6
Number Of Ingredients 22
Steps:
- Combine avocado oil, lemon juice, garlic, pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes in a small bowl and whisk to combine.
- Place chicken thighs into a gallon-sized resealable bag and pour the marinade over. Rub the marinade into the chicken with clean hands, then press the air out of the bag, seal, and place in the refrigerator. Marinate for at least 3 hours, or up to overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken.
- Roast in the preheated oven until no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool slightly, then slice into 1/2-inch strips.
- Place tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper for dressing into a blender. Blend until emulsified, adding additional water as needed to reach desired consistency.
- Chop romaine and butter lettuces. Place in a large bowl and toss to combine with parsley and mint. Layer tomatoes, cucumber, and red onion over the herb salad base. Top with chicken and drizzle with dressing to taste. Serve immediately.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 17.3 g, Cholesterol 70 mg, Fat 46.7 g, Fiber 6.7 g, Protein 25 g, SaturatedFat 7.2 g, Sodium 423 mg, Sugar 1.6 g
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