Chinese Chicken Salad With Peanut Garlic And Orange Dressing Recipes

CHINESE CHICKEN SALAD WITH ASIAN PEANUT SALAD DRESSING

Steps:

• Mix Dressing in a jug or small bowl. Use water to adjust consistency (it should be pretty thick and gloopy), Sriracha for spiciness and saltiness with salt (not more soy sauce).
• Place all Salad ingredients in a bowl, reserving some noodles, peanuts and shallots for topping. Drizzled with Dressing and toss. Garnish with remaining noodles, peanuts and shallots and serve immediately.

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 WITH PEANUT, GARLIC, AND ORANGE DRESSING

Steps:

• In the basket of a salad spinner, toss the cabbage with the 3 tablespoons of salt. Let sit for 1 to 1 1/2 hours. The idea is to draw out some of the water inside the cabbage and make it less crunchy, but not to let it get too salty. Once the cabbage has given up a about a quarter cup of water and looks wet, it's time to rinse (Step 7).
• Meanwhile, heat the canola oil in a medium saucepan. Once the oil starts to shimmer, add the peanuts. Cook over medium heat until the peanuts begin to toast and turn brown. Take the pan off the heat and fish out the peanuts, saving them to put in the salad later.
• Return the oil to the heat and add the garlic. Saute for 1 - 2 minutes, or until fragrant (but not burned - if the garlic and ginger start to turn brown, add some water to the pan - when it cooks off, the garlic and ginger will be cooked through). Add the mustard, peanut butter, and garlic chili paste. Whisk to combine.
• Add the soy sauce and brown sugar while whisking over medium heat. Keep whisking until the sugar is fully dissolved (just a minute or two) then add the orange juice. Remove from heat.
• Add the vinegar, Sesame oil, and pepper to taste (you probably won't need to add any extra salt).
• Pour the dressing into a measuring cup or bowl, cover, and cool in the fridge until ready to add to the salad.
• Rinse the cabbage in several changes of cold water, or until it does not taste overly salty. Dry in the salad spinner and pour into mixing bowl.
• Sprinkle the crumbled ramen noodles, green onions, chicken, and orange segments on top of the cabbage. Pour half of the dressing over the top, toss to combine.
• Allow diners to drizzle the remaining dressing over their own salads to taste. Bon Appetit!

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 WITH PEANUT SESAME DRESSING

Steps:

• Combine dressing ingredients and set aside. Slice chicken into long thin strips. Just before serving, toss together chicken, onions, lettuce and dressing. Top with fried wontons or chow mein noodles and gently toss again. Recipe may be doubled.