Chicken Salad With An Asian Twist Recipes

ASIAN TWIST CHICKEN SALAD

Asian Twist Chicken Salad image

Make and share this Asian Twist Chicken Salad recipe from Food.com.

Provided by Diana Adcock

Categories Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 small red onion, sliced, into, thin, rings
1 -2 garlic clove, minced
2 teaspoons grated fresh ginger
1 teaspoon sugar
2 tablespoons Chinese white rice vinegar
3 tablespoons peanut oil
1 teaspoon chili oil
2 tablespoons tamari soy sauce
3 smoked chicken breast halves, sliced thin
1/2 English cucumber, seeded and cut into matchsticks
1 cup bean sprouts
1 yellow pepper, cut into match sticks
2 cups chopped red cabbage
2 -3 tablespoons chopped cilantro
1/2 cup chopped cashews

Steps:

In a small bowl combine the onions, garlic and ginger.
In another small bowl whisk together the sugar, vinegar, peanut oil, chili oil and tamari sauce.
Toss with the onion mixture.
Let stand for 10 minutes.
Place remaining ingredients except cilantro and cashews in a large bowl and toss in Onion mixture.
Sprinkle top with cilantro and cashews.

CHICKEN SALAD WITH AN ASIAN TWIST

Chicken Salad With an Asian Twist image

The key to this recipe is the sesame oil which gives it a smokey, mellow flavor. This is a much healthier alternative to mayonnaise based chicken salad sandwiches.

Provided by MsTeechur

Categories Lunch/Snacks

Time 15m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup plain yogurt
1 teaspoon garlic powder
2 -3 drops sesame oil
2 teaspoons fat free asian-style dressing
1/2 teaspoon salt
1/4 teaspoon pepper
2 boneless skinless chicken breasts, cooked
10 grapes, halved
1 green onion
10 raw cashews
1 stalk celery
1 teaspoon sesame seeds
1 cup baby spinach leaves
12 slices whole grain bread

Steps:

Mix together yogurt, garlic powder, sesame oil, salt, pepper, asian dressing (there is a recipe here on Food.com that is awesome), and set aside.
Chop the onion and celery into small pieces.
Using a "slapper" food chopper, chop the cashews.
Chop the chicken into small pieces.
Mix the yogurt mixture in with the grapes, chicken, cashews, onion, and celery.
Serve on a good, nutty bread (I like the ABM Seed Bread found here on Food.com) with spinach leaves. Sprinkle a few sesame seeds on top and serve.

Nutrition Facts : Calories 371.6, Fat 6.1, SaturatedFat 1.8, Cholesterol 30.5, Sodium 536.8, Carbohydrate 64.2, Fiber 6.1, Sugar 37.8, Protein 18.9

THAI CHICKEN AND ORANGE SALAD

Thai Chicken and Orange Salad image

A creamy peanut butter dressing provides a Thai twist to this main dish chicken salad. You if you have leftover cooked chicken breasts, feel free to use it. It will make the recipe even quicker.-Katia Lane, Madison, Alabama

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1/4 cup creamy peanut butter
1/4 cup boiling water
1 tablespoon lime juice
1 tablespoon sesame oil
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper flakes
1 small garlic clove, minced
1/4 teaspoon ground mustard
4 boneless skinless chicken breast halves (4 ounces each)
4 cups spring mix salad greens
1 medium sweet red pepper, julienned
2 green onions, sliced
1 cup canned bean sprouts, drained
2 large navel oranges, peeled and sectioned
1/4 cup dry roasted peanuts

Steps:

For dressing, in a small bowl, whisk the first eight ingredients; set aside. , In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°., On four plates, divide the salad greens, red pepper, onions, bean sprouts and oranges. Slice chicken; arrange on salads. Sprinkle with peanuts; drizzle with dressing.

Nutrition Facts : Calories 402 calories, Fat 20g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 473mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 7g fiber), Protein 36g protein. Diabetic Exchanges

QUICK ASIAN CHICKEN SALAD

Quick Asian Chicken Salad image

Our family enjoys sampling a variety of salads, but this one is at the top of their list. It's an interesting twist on traditional chicken salad. -Vivian Miller, Sonora, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups cubed cooked chicken
1-1/2 cups cooked rice
1 package (10 ounces) frozen green beans, thawed
1 cup bean sprouts
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons minced fresh parsley
DRESSING:
1/3 cup sour cream
2 tablespoons water
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt, optional
1/4 teaspoon ground ginger
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 194mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

ASIAN TWIST CHICKEN WINGS

Asian Twist Chicken Wings image

Tender juicy chicken wings, with a crisp outside and Asian twist. A gourmet original, don't get overwhelmed with the ingredients, change them to suit your taste.

Provided by Erin

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 3h

Yield 5

Number Of Ingredients 15

Ingredients

2 sun-dried tomatoes
¼ cup white wine
¼ cup barbeque sauce
1 teaspoon sesame oil
1 tablespoon hot pepper sauce
2 tablespoons soy sauce
1 tablespoon distilled white vinegar
1 tablespoon honey
1 tablespoon cornstarch
20 chicken wings
2 teaspoons minced garlic
1 teaspoon chili powder
salt and pepper to taste
1 lime, cut into wedges
1 ½ teaspoons sesame seeds

Steps:

Place the sun-dried tomatoes and white wine into a blender; puree until smooth, then pour into a saucepan. Stir in the barbeque sauce, sesame oil, hot pepper sauce, soy sauce, vinegar, honey, and cornstarch. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for several minutes until thickened. Remove from heat, and allow to cool.
While the marinade is cooling, pierce the chicken wings using a fork, and place into a mixing bowl. Toss the chicken wings with the garlic, chili powder, salt, and pepper. Pour the cooled marinade over the wings, and stir to coat. Cover, and refrigerate at least 2 hours.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken wings from the marinade, and shake off excess. Discard the remaining marinade. Cook the wings on the preheated grill until no longer pink at the bone, about 20 minutes. Turn the wings frequently as they cook to ensure even cooking. Place the cooked wings on a serving platter; squeeze the lime wedges over the wings, and sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 13 g, Cholesterol 77.3 mg, Fat 19.5 g, Fiber 0.9 g, Protein 25.7 g, SaturatedFat 5.2 g, Sodium 673.6 mg, Sugar 7.5 g

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