Chinatown Chicken Salad Recipes

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CHINESE CHICKEN SALAD



Chinese Chicken Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 21

1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons grated ginger (about a 2-inch piece)
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons chili paste
2 cloves garlic, grated on a rasp grater
Juice of 1 lime
3 cups chopped cooked chicken, preferably rotisserie
2 cups chopped Napa cabbage
2 cups chopped romaine
2 cups chopped kale
1 cup bagged matchstick carrots
1 cup frozen shelled edamame, thawed
1/2 cup toasted sliced almonds
1/2 cup peanuts, chopped
6 mini sweet peppers, thinly sliced
1/4 cup fresh cilantro leaves
1/4 cup chopped fresh mint leaves
1 tablespoon toasted sesame seeds

Steps:

  • For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
  • For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
  • Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.

CHINESE CHICKEN SALAD



Chinese Chicken Salad image

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

3 ½ boneless chicken breast halves, cooked and diced
1 head lettuce, torn into small pieces
4 green onions, sliced
4 stalks celery, sliced thin
½ cup walnuts, chopped
2 tablespoons sesame seeds, toasted
6 ounces Chinese noodles, heated briefly to crisp
6 tablespoons seasoned rice vinegar
4 tablespoons white sugar
1 teaspoon salt
½ cup peanut oil

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

CHINATOWN CHICKEN SALAD



Chinatown Chicken Salad image

A light and truly delicious way to serve Chinese. Make a greatlunch or Sunday night supper! From AZUMAYA.com.

Provided by Caroline Cooks

Categories     One Dish Meal

Time 21m

Yield 8 serving(s)

Number Of Ingredients 12

nonstick cooking spray
8 (6 1/2 inch) wonton wrappers (AZUMAYA brand)
2 cups cooked chicken breasts, shredded
4 cups iceberg lettuce or 4 cups romaine lettuce, shredded
1/2 lb bean sprouts
3 green onions, sliced
1/4 cup cilantro leaf, chopped
1/4 cup coarsely chopped salted peanuts
1/4 cup plum sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1/2 teaspoon dry mustard

Steps:

  • Preheat oven to 375 degrees F.
  • Spray large (4")custard cups or foil tart pans with oil.
  • Cut wrappers into 6" circles.( use the top of a 6" bowl for a pattern.
  • Fit each into pans/cups.(Edges will be ruffled).
  • Lightly spray each wrapper.
  • Bake until golden brown, 6-7 minutes. Remove to cool; store in airtight container until ready to fill.
  • Combine chicken, lettuce, bean sprouts, onions and cilantro in large bowl.
  • Whisk dressing ingredients in small bowl or jar until well blended.
  • Pour dressing over salad and toss to coat evenly.
  • Spoon one cup into each shell and sprinkle with peanuts to serve.

Nutrition Facts : Calories 240.6, Fat 8.1, SaturatedFat 1.5, Cholesterol 32.1, Sodium 310.3, Carbohydrate 26, Fiber 2.3, Sugar 2.3, Protein 16.4

CLASSIC CHICKEN SALAD



Classic Chicken Salad image

This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!

Provided by NicoleMcmom

Time 3h55m

Yield 10

Number Of Ingredients 14

cooking spray
2 pounds skinless, boneless chicken breast halves
1 teaspoon kosher salt, divided
¾ teaspoon ground black pepper, divided
¾ teaspoon onion powder
1 cup mayonnaise, or more to taste
½ cup sour cream
¼ cup sweet relish
3 stalks green onions (white and light green parts only), minced
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried dill weed
½ cup finely chopped celery

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
  • Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
  • Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
  • Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
  • Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
  • Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
  • Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g

CHINATOWN CHICKEN SALAD



Chinatown Chicken Salad image

From Chinatown sweet sour spicy salty by Ross Dobson. The author states that this is by no means a chinese dish but all the ingredients can be bought in Chinatown for a wonderful summer lunch. Looks yummy to me.

Provided by rosered

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons light soy sauce
2 tablespoons rice vinegar
1 teaspoon caster sugar (superfine sugar)
1 teaspoon sesame oil
1 teaspoon ginger, grated fresh
1 chicken, barbequed
9 ounces cherry tomatoes, cut in half
2 cups watercress leaves
1 cup coriander leaves
2 scallions, thinly sliced on the diagonal

Steps:

  • Make the dressing. Combine the soy sauce, vinegar, sugar, sesame oil and ginger in a small bowl. Add freshly ground black pepper and salt to taste. Stir until sugar dissolves.
  • Remove the skin from the chicken and cut into 1/2 inch strips. Place the chicken in a bowl with the tomatoes, watercress, coriander, and scallions and toss to combine. Drizzle over dressing and serve.

Nutrition Facts : Calories 281.5, Fat 18.4, SaturatedFat 5.1, Cholesterol 85, Sodium 595.5, Carbohydrate 5.3, Fiber 1.3, Sugar 3.1, Protein 23.3

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