Chinese Chicken Salad Houstons Copycat Recipes

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CHINESE CHICKEN SALAD



Chinese Chicken Salad image

Change up your usual boring salad with this crispy and flavorful Chinese Chicken Salad recipe! Made with crunchy napa cabbage, crispy ramen noodles and a delicious asian dressing this salad will become a weeknight staple and family favorite.

Provided by Davida Lederle

Categories     Salad

Time 50m

Number Of Ingredients 20

2 boneless, skinless chicken breasts
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp sesame oil
1/2 tsp pepper
6 cups shredded napa cabbage (roughly 1 medium head of napa cabbage)
1/2 cup grated carrots (roughly 1 large carrot)
1/2 cup shelled edamame
3 green onion (whites and light green), thinly sliced
4 oz ramen noodles, broken into pieces
1/4 cup chopped almonds
2 tbsp sesame seeds
optional: handful of fresh cilantro, chopped
3 tbsp olive oil
1 1/2 tbsp honey
2 tbsp rice wine vinegar
1 1/2 tsp freshly grated ginger
1 1/2 tbsp soy sauce
1 tsp sesame oil
pinch of salt and pepper

Steps:

  • Marinate chicken in combination of soy sauce, hoisin sauce, sesame oil and pepper in a large bowl for 30 minutes.
  • Preheat oven to 350 degrees F.
  • Bake chicken (with any remaining marinade juices) in a shallow dish for 15-20 minutes or until chicken runs clear
  • Remove from oven and let sit for 5 minutes before cutting into strips.
  • Heat a skillet over medium-high heat and add almonds. Cook for about 2 minutes and then add ramen noodles to toast for another 2 minutes or starting to brown. Add sesame seeds and cook for 1 more minute or until everything is lightly browned.
  • Combine cabbage, carrot, edamame and green onions in a large salad bowl.
  • Add almonds, noodles and sesame seeds to salad.
  • Combine all dressing ingredients.
  • Top salad with chicken, cilantro (if using) and desired amount of dressing. Mix well.
  • Salad keeps in the fridge for 2-3 days. Will keep longer if you reserve dressing for before serving.
  • Enjoy room temperature or cold.

CHINESE CHICKEN SALAD (HOUSTON'S COPYCAT)



Chinese Chicken Salad (Houston's Copycat) image

This is such a unique salad with an incredible mix of flavors. If you are not already a salad-lover, then you will be soon after trying this recipe.

Provided by Miss V

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

8 cups mixed salad greens
1 large carrot, julienne cut
2 grilled chicken breasts, sliced
1/2 cup lime juice
7 tablespoons honey
4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
1/2 teaspoon salt
4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon ground ginger

Steps:

  • In a small bowl, combine the lime dressing ingredients and mix well.
  • In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips.
  • Pour the lime dressing over the salad and toss to combine.
  • Transfer the salad to 4 salad plates.
  • In another bowl, combine the ingredients for the peanut sauce and mix well.
  • Drizzle each salad with the peanut sauce and serve.

CHINESE CHICKEN SALAD



Chinese Chicken Salad image

Provided by Ellie Krieger

Categories     main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

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



Chinese Chicken Salad image

Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too - especially with the fried wonton skins." When chicken Caesar loses appeal, this salad, with its soy dressing and fried wontons, is a substitute worth the betrayal.

Provided by Ellen Chao

Categories     Chicken     Herb     Nut     Soy     Vegetable     Kid-Friendly     Lunch     Pea     Cabbage     Gourmet     California     Dairy Free     Peanut Free     Kosher     Small Plates

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 22

For fried wontons (optional)
20 square wonton wrappers, thawed if frozen
About 2 1/2 cups vegetable oil
For salad
1/2 pound snow peas, trimmed 1 lb Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups)
1 pound Napa cabbage
1 (1-lb) head of romaine, torn into bite-size pieces (about 8 cups)
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons sugar
1 tablespoon distilled white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Asian sesame oil
1/4 cup vegetable oil
6 cups coarsely shredded cooked chicken (from a 2 1/2-lb rotisserie chicken)
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
1/2 cup sliced almonds, toasted
2 tablespoons sesame seeds, toasted
Special Equipment
a deep-fat thermometer (if making wontons)

Steps:

  • Make fried wontons:
  • Cut wonton wrappers into 1/2-inch-wide strips and separate on paper towels.
  • Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl). Transfer to paper towels to drain, then season with salt.
  • Make salad:
  • Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Cut diagonally into 1-inch-wide pieces and put in a large bowl with cabbage and romaine.
  • Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with wontons (if using).

GRILLED CHICKEN SALAD WITH ROMESCO SAUCE



Grilled Chicken Salad with Romesco Sauce image

Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.

Provided by Anna Stockwell

Categories     Grill     Chicken     Sherry     Garlic     Bell Pepper     Lettuce     Salad     Cucumber     Onion     Parsley     Lemon Juice     Paprika     Dinner     Summer     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 25

For the Chicken:
1 lb. skinless, boneless chicken thighs
1 tsp. kosher salt
3 Tbsp. sherry vinegar or red wine vinegar
2 garlic cloves, finely grated
Vegetable oil (for grill)
For the Romesco:
Vegetable oil (for grill)
2 large red bell peppers
1 garlic clove, finely grated
2 Tbsp. sherry vinegar or red wine vinegar
2 Tbsp. unsweetened almond butter
1 Tbsp. extra-virgin olive oil
1 1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
For the Salad:
3 small heads of Little Gem lettuce, leaves separated, or 1 romaine heart, cut into 2" pieces
2 mini seedless cucumbers, halved lengthwise, sliced into half moons
1/2 red onion, thinly sliced
1 cup parsley leaves with tender stems
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
Hot smoked paprika (for serving; optional)

Steps:

  • Grill the Chicken:
  • Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.
  • Prepare a grill for high heat and brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Let cool.
  • Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.
  • Make the Romesco:
  • Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.
  • Remove skins and seeds from peppers; discard. Purée peppers, garlic, vinegar, almond butter, olive oil, salt, and cayenne in a blender until smooth. Transfer to a small bowl .
  • Do Ahead: Peppers can be grilled 4 days ahead. Transfer to an airtight container and chill. Romesco sauce can be made 4 days ahead. Transfer to an airtight container and chill.
  • Assemble the Salad:
  • Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.
  • Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.

CHINESE CHICKEN SALAD



Chinese Chicken Salad image

Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.

Provided by Julia Moskin

Categories     dinner, lunch, weekday, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 teaspoon sugar
1 tablespoon rice wine vinegar
1 tablespoon Dijon mustard
1 teaspoon finely minced ginger
1/2 cup corn or peanut oil
1 teaspoon dark sesame oil
Sea salt and freshly ground pepper to taste
6 cups small lettuce leaves, like baby romaine, Boston or mesclun
4 cups leftover roasted chicken, torn into bite-size pieces
2 stalks celery, thinly sliced
1 small jalapeño chili pepper, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1/4 cup cilantro leaves, plus extra for garnish
1/3 cup toasted pine nuts

Steps:

  • Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. Dressing should have a nice balance of sweet and tart.
  • In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
  • Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 28 grams, Carbohydrate 5 grams, Fat 38 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 8 grams, Sodium 415 milligrams, Sugar 1 gram, TransFat 0 grams

CHINESE CHICKEN SALAD I



Chinese Chicken Salad I image

I devised this salad on my own...it's not only relatively low in fat but great in taste too! If sweet and sour sauce is unavailable, plum sauce can be substituted.

Provided by JLWS

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

1 cup sweet and sour sauce
1 pinch ground ginger
6 cups romaine lettuce - torn, washed and dried
1 cup fresh bean sprouts
4 boneless chicken breast halves, cooked and shredded
½ cup cornflakes cereal
¼ cup toasted sliced almonds
1 pinch ground black pepper
2 tablespoons sesame seeds

Steps:

  • Pour sweet and sour sauce into a large bowl. Sprinkle ground ginger into the bowl and mix it thoroughly with the sauce.
  • Place romaine lettuce and bean sprouts into the bowl of sauce and toss it a few times.
  • Add the shredded chicken to the bowl and toss it thoroughly with the lettuce and bean sprouts.
  • Transfer the salad into a large serving bowl or 4 separate serving bowls. Top with cornflakes, almonds and a pinch of black ground pepper. Sprinkle with sesame seeds, if desired.

Nutrition Facts : Calories 395.7 calories, Carbohydrate 26.6 g, Cholesterol 82.5 mg, Fat 16.9 g, Fiber 4.5 g, Protein 35.3 g, SaturatedFat 3.3 g, Sodium 333.6 mg, Sugar 2.9 g

COPYCAT CHICKEN SALAD



Copycat Chicken Salad image

This recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives it its signature taste. I like to use a thick, crusty oat bread for this sandwich. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1/2 cup reduced-fat mayonnaise
1/3 cup sweet pickle relish
1/3 cup finely chopped celery
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 hard-boiled large egg, cooled and minced
2 cups chopped cooked chicken breast
4 slices whole wheat bread, toasted
2 romaine leaves

Steps:

  • Mix the first 7 ingredients; stir in chicken. Line 2 slices of toast with lettuce. Top with chicken salad and remaining toast.

Nutrition Facts : Calories 651 calories, Fat 29g fat (5g saturated fat), Cholesterol 222mg cholesterol, Sodium 1386mg sodium, Carbohydrate 45g carbohydrate (18g sugars, Fiber 4g fiber), Protein 51g protein.

CHINESE CHICKEN SALAD



Chinese Chicken Salad image

From Firehouse Food cookbook courtesy of Terry Woo. This recipe includes a poaching method for ensuring succulent chicken for salads or sandwiches.

Provided by cookiedog

Categories     Chicken Breast

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 19

4 boneless skinless chicken breast halves (about 1 1/2 lbs. total)
3 tablespoons soy sauce
1 cup mayonnaise
1 tablespoon sugar
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 pinch cayenne pepper
3 garlic cloves, chopped
1 inch piece fresh ginger, about 1 inch long, peeled and minced
1 bunch fresh cilantro leaves, leaves only (about 1 cup)
2 teaspoons butter
1/3 cup slivered almonds
2 tablespoons brown sugar
1 head iceberg lettuce, chopped
3 medium carrots, peeled and grated
1 1/2 cups crisp chow mein noodles
1/3 cup toasted slivered almonds (or use 1/3 cup carmelized almonds from recipe above)
1 tablespoon sesame seeds, toasted

Steps:

  • To Poach the Chicken: Put the breasts in a medium saucepan with the soy sauce and just enough water to cover chicken. Bring to a boil, cover, and remove from the heat. Let stand, covered, for 30 minutes. Remove the chicken breasts from the poaching liquid and reserve the liquid for another use. Let the chicken cool, then tear the meat into bite-sized pieces.
  • To Make the Dressing: Combine the mayonnaise, sugar, vinegar, sesame oil, soy sauce, cayenne, garlic, ginger, and cilantro in a blender or food processor and puree until smooth. Refrigerate until ready to use.
  • Caramelized Almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes. Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
  • To assemble the salad: In a large salad bowl, toss the chicken with the lettuce, carrots, noodles, and dressing. Top each serving with some of the caramelized almonds and 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

CHINESE CHICKEN SALAD



Chinese Chicken Salad image

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

6 ounces wonton wrappers, cut into 1/4-inch strips
Oil for deep-fat frying
3 cups cubed cooked chicken
1 head lettuce, shredded
4 green onions with tops, sliced
1/4 cup sesame seeds, toasted
DRESSING:
1/3 cup white wine vinegar
1/4 cup sugar
3 tablespoons canola oil
2 tablespoons sesame oil
1 teaspoon salt
1 teaspoon monosodium glutamate, optional
1/2 teaspoon pepper

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 :

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If using up the bottom of the peanut butter jar, add 3 to 4 tablespoons of boiling water to the jar, replace the lid and shake to loosen. Add the remaining dressing ingredients and give it a shake. Or, whisk ingredients together in a small mixing bowl. Adjust salt and pepper, hot sauce and sesame oil to taste.
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HOUSTON'S BUTTERMILK GARLIC SALAD DRESSING - COPYKAT RECIPES
2009-05-11 Blue Cheese Dressing. Creamy Asian Salad Dressing. Creamy French Dressing Recipe. Hibachi Salad Dressing. Honey Mustard Dressing. Hot Bacon Dressing. Pesto Dressing. Russian Dressing. Check out more of my easy salad dressing recipes and the best copycat recipes for casual dining restaurants here on CopyKat!
From copykat.com


CHICKEN SALAD CHICK CHICKEN SALAD - COPYKAT RECIPES
2019-05-15 Instructions. Cook the chicken by poaching in chicken stock. Fill a large pot with the chicken tenders and chicken stock. Poach over medium heat for about 15 to 20 minutes or until the chicken is fully cooked. Shred chicken, the chicken can be shredded with a stand mixer by using a paddle attachment.
From copykat.com


HOUSTON'S THAI NOODLE SALAD RECIPE - THERESCIPES.INFO
Salad And Assembly Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl. Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and …
From therecipes.info


HOULIHAN'S RESTAURANT & BAR ASIAN CHICKEN SALAD RECIPE - SECRET …
2021-05-27 Chicken. In a medium bowl, add soy sauce, rice vinegar, brown sugar, sesame oil, ginger, minced garlic, onions, chili paste and corn starch. Whisk to mix well. Place a skillet over medium heat. Add prepared sauce. Cook and whisk together until it …
From secretcopycatrestaurantrecipes.com


TOP SECRET RECIPES | HOUSTON'S HOUSE VINAIGRETTE
This delicious house vinaigrette is a Houston's favorite, and a home carbon copy is just minutes away. All you'll need are a few basic ingredients, plus tarragon-infused white wine vinegar. If you have trouble tracking down the tarragon vinegar, plain white wine vinegar will work just fine. Use a measuring cup with a spout or a squirt bottle to ...
From topsecretrecipes.com


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