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.
ASIAN CHICKEN PASTA SALAD
Packed with veggies, chicken, pasta and just the right amount of heat, this main-dish salad is definitely special. -Nicole Filizetti, Jacksonville, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, broccoli, peas, bamboo shoots and red pepper., In a small bowl, whisk the remaining ingredients. Pour over chicken mixture; toss to coat. Drain pasta and rinse in cold water; add to salad.
Nutrition Facts : Calories 321 calories, Fat 14g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 344mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges
ASIAN CHICKEN PASTA SALAD
Wonderful stir-fried veggie, chicken pasta salad that's great served warm or cold.
Provided by SERRYP
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.
- In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
- Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
- Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 38.1 g, Cholesterol 52.2 mg, Fat 21.7 g, Fiber 5.3 g, Protein 27.9 g, SaturatedFat 3.6 g, Sodium 863.4 mg, Sugar 4.4 g
ASIAN CHICKEN AND PASTA SALAD
I found this recipe in Better Homes and Gardens magazine. It won in their prize tested recipe section. I make this all the time and people always ask for the recipe. I always improvise with this. Sometimes I add mangoes, cucumbers and/or romaine hearts. This is easy and tastes like you are a chef.
Provided by taylortwo
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together the dressing ingredients until very well combined.
- Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.
- Drain and let cool slightly and cut into bite size pieces.
- Cook pasta according to package directions.
- Drain and toss with 3 tablespoons of dressing.
- Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions.
- Drizzle with remaining dressing.
CHILLED ORIENTAL CHICKEN PASTA SALAD
Make and share this Chilled Oriental Chicken Pasta Salad recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cooked pasta, cooked chicken, peas, carrots, red bell pepper and green onion.
- In a small bowl, whisk the soy sauce, canola oil, rice wine vinegar, sesame oil, garlic, brown sugar, ginger and chili oil.
- Pour over chicken pasta mixture and toss to combine.
- Sprinkle on the sesame seeds.
- Cover and refrigerate 2 hours before serving.
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