CHINESE CHICKEN SALAD WITH GINGER SESAME DRESSING
Provided by Mary Younkin
Number Of Ingredients 17
Steps:
- Whisk together the dressing ingredients and then set aside. Heat an empty large frying pan over medium low heat and toast the sesame seeds. Remove to a separate dish and set aside when lightly browned. Toast the almonds next, tossing them frequently until they are browned as well.
- Add just a drizzle of oil to the pan and saute the cabbage just a few minutes, until it is barely wilted and still crisp. It will turn a brighter green color. Remove to a large bowl and toss with tongs to cool it a bit. (Otherwise, it will continue to cook a bit more in the bowl.) In a separate bowl, toss the chopped chicken with a small amount of dressing to coat it lightly.
- Add the chicken to the bowl with the cabbage, along with the lettuce, cucumber and oranges. Drizzle with dressing and then toss well to coat everything. Sprinkle with sesame seeds and almonds just before serving.
CHINESE CHICKEN SALAD WITH SESAME GINGER DRESSING
"Here's a main dish that's a refreshing change of pace for dinner," writes Linda LaPresle from Glendora, California. "Chock-full of veggies, it's a treat for the two of us," she says, "and so easy to multiply for drop-in guests." TIP: Use any remaining water chestnuts or bean sprouts in a stir-fry, salad or Asian-flavored wrap sandwich later.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a serving bowl, combine the first eight ingredients. In a small bowl, whisk the soy sauce, sherry or apple juice, oil and ginger. Pour over salad and toss to coat. Serve immediately with a slotted spoon.
Nutrition Facts : Calories 248 calories, Fat 9g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1030mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges
CHINESE CHICKEN SALAD WITH GINGER SESAME DRESSING
The most delicious Chinese Chicken Salad with Ginger Sesame Dressing! Sweet and tangy, crunchy, and flavorful!
Provided by Alex Daynes
Categories Salads
Time 20m
Number Of Ingredients 22
Steps:
- Wash and julienne all the vegetables.
- Wash and chop romaine lettuce. Place romaine lettuce and spring mix in a large bowl.
- Top with bell peppers, bok choy, cucumbers, carrots, and chicken. Pour the ginger sesame dressing over top and toss well.
- Garnish with mandarin oranges, wonton strips, silvered almonds, sesame seeds, and cilantro. Enjoy!
- In a small bowl, whisk together all the dressing ingredients. Place in an airtight container in the fridge until ready to use.
- The dressing will keep for one month refrigerated.
SESAME CHICKEN SALAD
Flavorful and so delicious, this sesame chicken salad will wow you!
Provided by MommyBennett
Categories BBQ & Grilling Chicken Salads
Time 8h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
- While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
- Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.
Nutrition Facts : Calories 687.9 calories, Carbohydrate 30.5 g, Cholesterol 85.5 mg, Fat 51.5 g, Fiber 5.3 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1316.8 mg, Sugar 16.6 g
CHINESE CHICKEN SALAD WITH PEANUT-SESAME DRESSING
Cold shredded chicken in a peanut-sesame dressing is a common component of the exquisitely arranged cold appetizer platters served at Chinese banquets. This salad is as popular among Westerners as it is with the Chinese, and many variations of it are offered in casual dining spots throughout the West. From Joyce Jue, "Far East Cafe: The Best of Casual Asian Cooking".
Provided by lazyme
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Fill a large saucepan three-fourths full with water and bring to a boil.
- Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low.
- Simmer, uncovered, until tender, 20 to 25 minutes.
- Drain and let cool.
- Remove the skin from the chicken breasts, bone the breasts and hand shred the meat with the grain into strips about 1/2 inch thick and 2 inches long.
- Refill the large saucepan three-fourths full with water.
- Bring to a boil over high heat and add the salt.
- Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands.
- When the water comes to a second boil, boil for 1 minute longer.
- Pour the noodles into a colander and rinse thoroughly with cold running water.
- Drain thoroughly and transfer to a large bowl.
- Toss with the peanut oil to keep the noodles from sticking together.
- Set aside.
- If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes.
- If using black sesame seeds, leave them untoasted.
- In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or raw sesame seeds.
- Arrange the cooked noodles in a wide shallow bowl.
- Scatter the cucumber over the noodles and top with the chicken mixture.
- Cover and refrigerate until ready to serve.
- To make the dressing, in a small bowl, stir together the peanut butter, sesame paste, sugar, soy sauce and vinegar. In a small saucepan over medium heat, combine the peanut or corn oil, sesame oil and chili oil.
- When hot, add the garlic, ginger and green onion; saute gently until fragrant but not browned, about 15 seconds.
- Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute.
- Remove from the heat and let cool to lukewarm.
- Pour the warm dressing over the chicken salad and sprinkle with the peanuts.
- Serve immediately.
GRILLED GINGER-SESAME CHICKEN SALAD
Make and share this Grilled Ginger-Sesame Chicken Salad recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha and salt to blend. Transfer 3 tablespoons of the marinade to a baking dish, add chicken and turn to coat. Cover and refrigerate at least 30 minutes, turning after 15 minutes.
- Dressing: Whisk vinegar and green onions into the remaining marinade. Set aside.
- Heat a grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook about 4 minutes per side or until chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let rest 15 minutes.
- Cut chicken crosswise into 1/4-inch-thick slices.
- For the Salad: In a large bowl, toss chicken, cabbage, carrots, green onions, cilantro and half of the almonds with enough dressing to coat lightly.
- Mound salad in center of 4 plates. Re-whisk dressing and drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.
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CHINESE-STYLE CHICKEN SALAD WITH SESAME GINGER DRESSING
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- Place the chicken breasts on a foil lined sheet pan. Rub the skin with oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked and juices run clear. Set aside until cool enough to handle.
- In the meantime, make the dressing. Combine all of the ingredients in a blender or food processor and blend until smooth.
- Combine the salad ingredients in a large bowl. Remove the skin from the cooked chicken breasts and slice into bite-size pieces; add to salad bowl. Add dressing, little by little, and toss to combine (you may have a little dressing left over). Taste and adjust seasoning if necessary. Serve immediately.
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