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
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
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
CHINESE CHICKEN SALAD
Here's a cool, easy entree perfect for steamy summer days! You can do most of the preparation for this dish ahead of time and just mix it together before serving. The crispy lettuce and wonton skins keep this dish light, while the chicken and dressing give it wonderful flavor. -Shirley Smith, Yorba Linda, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside. , In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.
Nutrition Facts :
CHINESE CHICKEN SALAD FROM STEVIA IN THE RAW®
Chinese chicken salad complete with a sweet dressing using Stevia In The Raw.
Provided by In The Raw
Categories In The Raw® Sweeteners
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- In a small bowl whisk together the vinegar, stevia, soy sauce, hoisin sauce, salt, pepper, and pepper flakes until the salt dissolves.
- Whisk in the canola and sesame oils. Set the dressing aside.
- On a serving platter, arrange the napa cabbage in a bed.
- Arrange the chicken, then the orange sections on top of the cabbage.
- Pour the dressing over the salad.
- Sprinkle on the scallions, almonds, and sesame seeds, if using.
- Just before serving, toss to combine the layers.
Nutrition Facts : Calories 364.5 calories, Carbohydrate 14.9 g, Cholesterol 78.8 mg, Fat 19.5 g, Fiber 3.5 g, Protein 33.2 g, SaturatedFat 3.3 g, Sodium 762.4 mg, Sugar 9.2 g
CHINESE CHICKEN SALAD
A delightfully light chicken salad with just the right amount of crunch. I make this quite regularly as it's easy and really refreshing. And, ok, I'm addicted to it. ;o) If you can't get Napa cabbage, try iceberg lettuce, but don't use savoy cabbage or anything else; they're way too firm. Don't skip the exploding maifun rice noodles which are the hallmark of this salad. They can be found in any Asian market and some larger supermarkets. Dynasty is one brand of Maifun, aka rice sticks.
Provided by Sandi From CA
Categories Salad Dressings
Time 22m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Parboil the chicken until cooked through. Let cool. Tear into very small pieces with your fingers (easier than cutting and looks better!) and stir fry with the teriyaki sauce for one minute. Set aside.
- *** OR, you could cut the raw chicken up into 1-2" cubes and stir-fry with the teriyaki sauce until done, then shred by hand when cool.
- Chop, not tear, the Napa cabbage into roughly 1/4" x 2" strips. Add the green onion, almond slivers, sesame seeds, cilantro and chicken and gently toss.
- Heat the vegetable oil to 375F degrees. Test a couple of maifun noodles by dropping them in the hot oil; if they "explode" immediately, your oil is hot enough. Deep fry the remaining maifun noodles in batches (they puff up to 5 times their original size) and drain on paper towels. Be gentle... they're fragile.
- Combine all dressing ingredients in cruet and shake well. To serve, very gently fold noodles into salad, then add dressing at the last minute to maintain salad crispness. Top with fried wonton wrapper strips.
CHINESE SHREDDED CHICKEN SALAD
Make and share this Chinese Shredded Chicken Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h12m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken in a sauté pan and add water to cover.
- Place over med-high heat and bring to a simmer.
- Decrease heat to low and simmer, uncovered, until chicken is no longer pink in the center when cut into with a knife, 10-12 minutes.
- Remove from heat and set aside to cool in the liquid.
- In a bowl, combine the soy sauce, vinegar, garlic, peanut butter, sugar, and mustard.
- Whisk to mix well.
- Slowly whisk in the oils until incorporated.
- Taste and adjust seasonings.
- Place the sesame seeds in a frying pan over high heat; toast, shaking the pan, until light brown, about 2 minutes.
- Immediately remove the pan.
- Drain the chicken; shred by tearing the meat into long, thin pieces.
- In a transportable bowl, combine the chicken, cucumber, carrots, green onions, and 1 T of the cilantro.
- Pour over the dressing and mix well.
- Taste and adjust the seasonings.
- Garnish with the sesame seeds and the remaining 1 T cilantro.
- Cover and keep chilled until ready to serve.
Nutrition Facts : Calories 180.3, Fat 11.8, SaturatedFat 1.7, Cholesterol 37.8, Sodium 592.5, Carbohydrate 4.4, Fiber 1.1, Sugar 1.8, Protein 14.7
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