Chicken Edamame Salad With Wasabi Vinaigrette Recipes

EDAMAME SALAD WITH WASABI DRESSING

Steps:

• Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time, When finished cooking, let sit covered for 1 minute. Transfer edamame to a bowl of ice water for 2 to 3 minutes. Drain.
• In a medium bowl, combine remaining vegetables. Add edamame when finished cooling and toss to combine.
• In a small bowl, combine salad dressing, wasabi, and soy sauce. Pour over salad and toss to combine.

CHICKEN EDAMAME SALAD WITH WASABI VINAIGRETTE

Steps:

• Combine all vinaigrette ingredients, whisking together well with a whisk. Set aside.
• Combine all salad ingredients in a large bowl. Add about half of the vinaigrette, serving the remainder on the side.
• Toss well.

WASABI CHICKEN SALAD

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

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.

SOBA SALAD WITH SOY-WASABI VINAIGRETTE

Steps:

• Mince garlic; let stand 10 minutes. Cook the noodles according to package directions omitting salt and fat. Drain and rinse noodles under cold water; drain well.
• Steam edamame, peas, and carrots for 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
• Combine garlic, rice vinegar, soy sauce, oil and wasabi in a large bowl; stir with a whisk. Add noodles, vegetable mixture and radishes; toss gently to coat. Serve immeditely.

WASABI-SOY VINAIGRETTE

Steps:

• In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
• Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

CHICKEN SALAD WITH MANGO, RED PEPPER AND WASABI VINAIGRETTE

Steps:

• Season chicken strips with Szechwan seasoning and 1/4 teaspoon salt. Heat vegetable oil over medium heat in a large, nonstick skillet. Saute chicken 7 minutes, or until done. Remove chicken and keep warm.
• Prepare vinaigrette by whisking together vinegar, olive oil, wasabi powder, honey, lime juice, and remaining 1/2 teaspoon salt.
• Combine chicken strips, cilantro, green onions, red bell pepper, and mango in a large bowl. Toss gently with wasabi vinaigrette. Place on chilled salad plates lined with bibb lettuce.