Chinese Chicken Salad Iii Recipes

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CHINESE CHICKEN SALAD



Chinese Chicken Salad image

Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).

Provided by Nagi | RecipeTin Eats

Categories     Salad

Time 15m

Number Of Ingredients 15

2 tbsp light soy sauce ((Note 1))
3 tbsp rice vinegar ((aka rice wine vinegar, or use cider vinegar))
1 tbsp sesame oil (toasted)
2 tbsp grapeseed oil ((or canola or any other neutral flavored oil))
1 tsp sugar
1 1/2 tsp fresh ginger (, grated or very finely chopped)
1 garlic clove (, minced)
1/2 tsp black pepper
4 cups Chinese cabbage ((Nappa Cabbage), finely shredded (Note 2))
1 1/2 cups red cabbage (, finely shredded)
1 cup carrot (, finely julienned (see video))
2 cups chicken (, shredded)
1/2 cup shallots / scallions (, finely sliced on the diagonal)
1/2 to 1 cup crunchy noodles ((I use Chang's) (Note 3))
1 - 2 tsp sesame seeds

Steps:

  • Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
  • Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
  • Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!

Nutrition Facts : ServingSize 320 g, Calories 412 kcal, Carbohydrate 17.3 g

CHINESE CHICKEN SALAD



Chinese Chicken Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 19

4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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



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 :

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 III



Chinese Chicken Salad III image

This is one of my favorite salads. It tastes so good you wouldn't even suspect it's low-fat. Wonton wrappers (or skins) can be found in the deli or produce section of most supermarkets.

Provided by Teri

Categories     Romaine Lettuce Salad

Time 1h

Yield 4

Number Of Ingredients 13

3 tablespoons hoisin sauce
2 tablespoons peanut butter
2 teaspoons brown sugar
¾ teaspoon hot chile paste
1 teaspoon grated fresh ginger
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 pound skinless, boneless chicken breast halves
16 (3.5 inch square) wonton wrappers, shredded
4 cups romaine lettuce - torn, washed and dried
2 cups shredded carrots
1 bunch green onions, chopped
¼ cup chopped fresh cilantro

Steps:

  • To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar, and sesame oil.
  • Grill or broil the chicken breasts until cooked, about 10 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Cool and slice.
  • Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray; arrange shredded wontons in a single layer and bake until golden brown, about 20 minutes. Cool.
  • In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

Nutrition Facts : Calories 393.4 calories, Carbohydrate 41.9 g, Cholesterol 69.1 mg, Fat 10.3 g, Fiber 5.7 g, Protein 34.1 g, SaturatedFat 2 g, Sodium 772.3 mg, Sugar 13.3 g

CHINESE CHICKEN SALAD



Chinese Chicken Salad image

I've always loved Chinese Chicken Salad and I've collected ingredients from several places and created a salad with all the things I liked best. It's a favorite in my family the there's never leftovers - it just seems to disappear! Hope you like it too.

Provided by mibaven

Categories     Salad Dressings

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 red leaf lettuce
1 iceberg lettuce
1/2 cup red cabbage
1/2 lb bean sprouts (or 1 pkg.)
14 ounces mandarin orange sections
1 carrot (grated)
3 green onions (chopped)
8 ounces rice sticks
8 sheets wonton wrappers (sliced and fried)
2 -3 chicken breasts (boiled and shredded)
1/2 teaspoon dry mustard
2 tablespoons sugar
2 teaspoons soy sauce
1 tablespoon sesame oil
1/4 cup salad oil (I use olive oil or canola oil instead)
3 tablespoons rice vinegar

Steps:

  • Pour salad oil into pan (wok is best) about 3" deep and heat to 375-400 degrees. (hot).
  • Break the rice sticks into the hot oil (a little at a time) - it will puff in a few seconds. Use 2 spoons and turn over so all noodles are cooked evenly. Remove as soon as it stops crackling and place on paper towels to drain. Set aside. NOTE: Remove all small pieces from oil to prevent burning and smoking.
  • Shred lettuce into salad bowl. Mix all ingredients and top with chicken and fried rice sticks and won tons. Lightly toss the salad and top with dressing.
  • For Dressing:.
  • Place all ingredients in a salad dressing bottle and shake well and it's ready to serve.

Nutrition Facts : Calories 617.6, Fat 24.5, SaturatedFat 4.4, Cholesterol 46.4, Sodium 354.3, Carbohydrate 80.2, Fiber 5.2, Sugar 27.8, Protein 21.4

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