Chinese Chicken Salad With Spicy Peanut Dressing Recipes

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.

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 WITH RED CHILE PEANUT DRESSING

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

CHINESE CHICKEN SALAD WITH (SPICY) PEANUT DRESSING

Steps:

• Cook noodles al dente according to noodle cooking instructions
• Run under cold water to stop cooking.
• Thinly slice lettuce
• Julienne cut carrots lengthwise.
• Julienne cut cucumbers lengthwise.

CHINESE CHICKEN SALAD WITH PEANUT BUTTER DRESSING

Steps:

• To make dressing: In a blender or food processor, puree the oils, peanut butter, vinegar, lime juice, soy sauce, honey, garlic, ginger, and chili powder.
• To make the salad: Cut up chicken into small bite size pieces. Mix the ingredients. Just before serving, toss the salad with the dressing.
• I use Mongolian Fire Oil and Hot Chili Sesame Oil over the top with chopped peanuts. Yummmmmmyyyyy!
• Nutrition per serving: 348 calories; 37 g protein; 15 g carbohydrates; 16 g fat (3 g saturated; 7 g monounsaturated); 83 mg cholesterol; 4 g fiber; 628 mg sodium.

CHINESE CHOPPED CHICKEN SALAD WITH "WOK"-FRIED SPICY PEANUTS

Steps:

• 1. Fill a medium pot with enough water to cover the chicken by 2 inches. Add the salt to the water. Bring to a boil, then turn down the heat to just below a simmer. Place the chicken in the water, making sure the water does not boil so that the chicken stays tender. Once the chicken reaches an internal temperature of 150 degrees F or is firm and white in the center (not pink), remove from the pot and set on a plate to cool. Then cut into 1/2-inch cubes.
• 2. In a salad bowl, combine the romaine, iceberg lettuce, carrot, and cilantro.
• 3. To prepare the "wok"-style peanuts, in a medium skillet over medium-high heat, add the peanut oil, peanuts, sugar, and chile flakes. Stir occasionally until the peanuts have small char marks on them but are not burned, 2 to 3 minutes. Transfer to a plate to cool.
• 4. In a small bowl, whisk together the rice wine vinegar, orange juice, ponzu, soy sauce, and sesame oil until well combined. Adjust the seasoning to taste. Toss all the ingredients together with the dressing and serve.

CHICKEN NOODLE SALAD WITH PEANUT-GINGER DRESSING

Steps:

• To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
• Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
• Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

CHINESE CHICKEN SALAD WITH PEANUT-SESAME DRESSING

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.

BOBBY FLAY'S CHINESE CHICKEN SALAD W/ RED CHILE PEANUT DRESSING

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl.
• Season with salt and pepper, to taste.
• Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl.
• Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint.
• Drizzle with chili oil, if desired.
• Garnish with grilled lime halves.

LAURIE'S CHINESE CHICKEN SALAD WITH 5-SPICE DRESSING

Steps:

• The night before serving or early in the morning, place all salad dressing ingredients into a jar with a lid. Shake until well blended and set aside to meld.
• Steam chicken breasts for about 20 minuets, or until juices run clear, let cool.
• Shred cooled chicken into small pieces and mix well with about 2 tablespoons of the dressing. You may use more or less, depending on how much chicken you have. You don't want to saturate it with too much dressing.
• Refrigerate chicken and dressing over night.
• You can fry the Mai Fun now or the next day.
• To fry the Mai Fun noodles:.
• Heat oil to 350°F.
• Break apart noodles and fry a small amount at a time and drain on paper towels or a paper grocery bag. If you have never fried Mai Fun, they immediately expand to the top of the wok as soon as they hit the oil, so doing this in small batches is important.
• Before serving, lightly toss all ingredients together without adding the dressing. This is important because the Mai Fun noodles will quickly absorb your dressing.
• Pour on dressing and toss again.