CRUNCHY ASIAN CHICKEN SALAD
I love their crunchy, citrusy salad so much that once I made my husband drive an hour to the nearest Applebee's restaurant just so I could eat it! It was time to come up with my own version. I'm completely happy with the results-and my husband is, too! Find more of my recipes at my blog, mandysrecipeboxblog.com. -Mandy Bird, Holbrook, Idaho
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook chicken tenders according to package directions. Meanwhile, whisk together mayonnaise, honey, vinegar, mustard and sesame oil., To serve, place romaine and coleslaw mixes in a large bowl; toss with dressing. Divide among four plates. Cut chicken into bite-sized pieces; place over salads. Sprinkle with noodles and almonds.
Nutrition Facts : Calories 419 calories, Fat 25g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 602mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 7g fiber), Protein 12g protein.
CRISPY ASIAN CHICKEN SALAD
Asian flavor, crunchy almonds and crispy breaded chicken make this hearty salad something special. -Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Flatten chicken breasts to 1/2-in. thickness. Combine hoisin sauce and sesame oil; brush over chicken. In a shallow bowl, combine panko and sesame seeds; dip chicken in mixture., In a large nonstick, cook chicken in oil until no longer pink, 5-6 minutes on each side., Meanwhile, divide salad greens between 2 plates. Top with peppers, carrot, mushrooms and onion. Slice chicken; place on top. Sprinkle with almonds and drizzle with dressing.
Nutrition Facts : Calories 386 calories, Fat 17g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 620mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein. Diabetic Exchanges
CRUNCHY ASIAN CHICKEN SALAD
Steps:
- Roasted or rotisserie chicken takes on a new dimension in the quick salad. Adding ginger and soy sauce to a bottled oil and vinegar dressing gives it an Asian flavor. A mixture of baby or very young greens is called mesclun or sometimes field greens.
- Place chicken pieces, water chestnuts and scallions in a large bowl. Mix dressing, soy sauce, and ginger together and pour over the chicken. Toss well. Divide mesclun between 2 plates and spoon chicken salad on top.
CRISPY ASIAN CHICKEN AND WATERCRESS SALAD
Categories Chicken Ginger Fry Quick & Easy Radish Spring Watercress Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make dressing:
- In a small bowl whisk together dressing ingredients. Halve radishes lengthwise and cut crosswise into 1/8-inch-thick slices. Diagonally cut scallions into 1/4-inch-thick slices. Discard coarse stems from watercress. In a bowl chill radishes, scallions, watercress, and bean sprouts while preparing chicken.
- Prepare chicken:
- Pat chicken dry and season with salt. Cut chicken into 1/4-inch-thick strips, without removing skin. In a bowl stir together flour and cornstarch and add chicken, tossing until coated well. In a 12-inch skillet heat oil over moderately high heat until hot but not smoking and fry chicken in batches, separating pieces and turning them occasionally, until crisp and cooked through, 6 to 8 minutes. With a slotted spoon transfer chicken as fried to paper towels to drain.
- In a bowl toss chicken with three fourths dressing. Toss vegetables with remaining dressing and combine with chicken.
CHICKEN AND WATERCRESS SALAD WITH HOISIN VINAIGRETTE
Yield Makes 12 buffet servings or 8 main-course servings
Number Of Ingredients 10
Steps:
- Finely chop ginger and 2/3 of onions in processor. Add next 5 ingredients; blend until smooth. Season with salt and pepper.
- Arrange watercress on large platter. Mix chicken and 2/3 of bell pepper slices in bowl. Arrange chicken atop watercress. Pour dressing over. Top with remaining green onions and bell pepper slices; serve.
AMAZING ASIAN CHICKEN SALAD
This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!
Provided by emilyk
Categories Salad Coleslaw Recipes No Mayo
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
- Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
- To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 16.5 g, Cholesterol 45.6 mg, Fat 17.3 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 2.3 g, Sodium 390.9 mg, Sugar 8.8 g
ASIAN CHICKEN SALAD
A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.
Provided by D
Categories Salad Green Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
- To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
- In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g
CRISPY CHINESE CHICKEN SALAD
A light and delicious salad for hot summer days or nights. If desired, substitute a 1/4 cup of lightly toasted almond slivers for the fried rice sticks.
Provided by DaleInCO
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the marinade in a bowl. Rinse the chicken breast halves, pat dry with paper towels and pierce them with a needle type tenderizing tool such as the Deni tenderizing tool. Add the chicken breast halves to the bowl of marinade, toss to coat, cover with plastic wrap and place in the refrigerator till the grill is ready.
- Heat the oil in a deep fryer or a deep cast iron skillet to 400 degrees F. If using a skillet, add enough oil to at least 1 inch deep with oil. Gently separate the rice sticks as much as you can and drop into the hot oil. It should only take a second or two for the rice sticks to completely puff up. Remove from oil and immediately drain on paper towels and set aside.
- In a small bowl, mix the sesame-ginger salad dressing and desired amount of Sriracha sauce, cover with plastic wrap and place in the refrigerator till needed.
- Prepare an outdoor grill for grilling. Grill the chicken till the juices run clear and the meat is no longer pink (internal temperature of 165 degrees F). Remove the cooked meat from the grill and allow the meat to rest for 5 minutes. Shred the meat with a couple of forks, cover with plastic wrap and place in the refrigerator till the rest of the salad is prepared.
- Rinse and shred the lettuce and cabbage then divide it between two serving bowls. Top each salad serving with equal amounts of shredded carrots, sliced celery, sliced scallions and shredded cooked chicken. Pour the salad dressing over each serving and top each serving with and equal amount of fried rice sticks.
CHICKEN WITH WATERCRESS SALAD
Cooking chicken on a hot grill (or grill pan) sears the surface of the food, giving it a full, intense flavor. For fast meals at lunch or dinner, try thinly pounded chicken breasts because they cook through in just a few minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat grill to medium-high. In a large bowl, combine oil and lemon juice; season dressing with salt and pepper.
- Lay chicken flat. Holding a sharp knife parallel to work surface, split each chicken breast in half horizontally. Cover with plastic wrap and pound each piece with the flat side of a meat mallet or the bottom of a small pan until 1/4 inch thick. Drizzle with 2 tablespoons dressing and sprinkle with cumin.
- Clean and oil grill. Grill chicken until cooked through, 1 to 2 minutes per side. To bowl with dressing, add watercress, radishes, and avocado and toss to combine. Serve chicken topped with watercress salad.
Nutrition Facts : Calories 325 g, Fat 22 g, Fiber 3 g, Protein 28 g
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