Chopped Asian Chicken Salad Whoney Sesame Crackers Recipes

ASIAN SESAME CHICKEN SALAD

Steps:

• In a large bowl, combine the first nine ingredients. Just before serving, add wonton strips and drizzle with 1/4 cup dressing; toss to combine. Serve with remaining dressing.

ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY

Steps:

• In a large bowl, combine marinade ingredients.
• Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
• Fully cook chicken.
• Cut into cubes.
• In a mason jar, combine ingredients for the dressing. Shake and set aside.
• Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
• Enjoy!

HONEY-SESAME LEFTOVER ROTISSERIE CHICKEN SALAD

Steps:

• Heat a dry medium saute pan over medium heat. Cook and stir slivered almonds in the hot pan until light golden brown. Immediately remove almonds from pan and let cool.
• Combine chicken, red peppers, and celery in a large bowl. Add salt and pepper and toss until just mixed.
• Mix mayonnaise, cilantro, honey, sesame oil, and ginger together until well blended. Fold dressing into the chicken mixture and toss to coat. Add mandarin oranges and the cooled almonds; stir until well blended.

COPYCAT PANERA ASIAN SESAME CHICKEN SALAD RECIPE

Steps:

• In a medium sized bowl mix together all of the marinade ingredients. Pour into a gallon size bag with the chicken breasts and let marinate for 20 minutes. Make sure to turn every few minutes so all sides of the chicken breast get covered with marinade.
• Cook on the grill over medium-low heat until cooked through. Make slices in each chicken breast after grilling.

CHOPPED ASIAN CHICKEN SALAD W/HONEY-SESAME CRACKERS

Steps:

• Preheat the grill to medium heat.
• Make the Asian BBQ sauce. In a small bowl whisk together the hoisin sauce, soy sauce, sweet Thai chili sauce, sesame oil, honey, Dijon mustard, crushed red pepper, ginger, garlic and lemon juice. Set aside and to be divided.
• Add the chicken to a bowl or gallon size zip lock bag and toss with 1/2 of the Asian BBQ sauce. Allow to marinate for about 20-30 minutes. Grill for 5 to 6 minutes per side or until the chicken is cooked through. Once the chicken is cooked, let rest for a few minutes and then cut into chunks.
• While the chicken is cooking preheat the oven to 375 degrees F. Cut the tortillas in whatever shape you prefer - triangle, circles, squares. Place the cut tortillas on a greased baking sheet. In a small bowl whisk together the 1 1/2 tablespoons hoisin sauce, 1 tablespoon soy sauce and 1 tablespoon honey. Brush the sauce all over the upside of the tortillas, sprinkle the tortillas with the sesame seeds. Bake for 5-8 minutes, just until the chips are browning on the edges. Watch closely so as not to burn.
• To make the salads, combine lettuce, cabbage, carrots and green onions in a large bowl and toss well with olive oil, rice wine vinegar, sesame seeds and poppy seeds. Add in chicken and toss well, then separate on to two plates or bowls. Drizzle the salads with the remaining Asian BBQ sauce and serve with the honey sesame crackers.