Crunchy Orange Chicken Salad Recipes

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CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING



Crunchy Cabbage Salad with Chicken and Orange Ginger Dressing image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

Breast meat of 1 store-bought rotisserie chicken
6 scallions, thinly sliced
1 red bell pepper, cored and thinly sliced lengthwise
1/2 small head napa cabbage, thinly sliced crosswise
1/2 small head iceberg lettuce, shredded
2 cups (about 4 ounces/115 grams) bean sprouts
One 8-ounce/227-gram can sliced water chestnuts, coarsely chopped
1/2 cup coarsely chopped fresh cilantro leaves
1/2 cup roasted unsalted peanuts or soybeans
1 cup crispy chow mein noodles
2 large navel oranges
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
1 small clove garlic, grated
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper

Steps:

  • For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
  • Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

MANDARIN ORANGE CHICKEN SALAD



Mandarin Orange Chicken Salad image

My sister-in-law introduced me to this colorful mandarin chicken salad with a delicious homemade dressing. I reduced the oil and salt and switched to light soy sauce. Sometimes I substitute toasted sesame seeds for the nuts. -Renee Heimerl, Oakfield, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 16

3/4 pound boneless skinless chicken breast, cubed
1/4 cup reduced-sodium teriyaki sauce
2 teaspoons canola oil
8 cups torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
1 medium carrot, shredded
1/4 cup slivered almonds, toasted
3 tablespoons thinly sliced green onions
DRESSING:
2 tablespoons white vinegar
2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours. , Drain and discard marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled., In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 308 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 738mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

ORANGE CHICKEN SALAD



Orange Chicken Salad image

The refreshing taste of orange makes this chicken salad quite different from all the others I've tried over the years. I enjoy garnishing this salad with orange slices...it's an attractive, colorful look for spring. -Stephanie Bishop, Winston-Salem, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 9

2 cups cubed cooked chicken
1/2 cup diced celery
1/2 cup diced green pepper
1 tablespoon finely chopped onion
1/2 cup mayonnaise
1 tablespoon orange juice
1/8 teaspoon grated orange zest
1/8 teaspoon salt
Lettuce leaves, optional

Steps:

  • In a bowl, combine the chicken, celery, green pepper and onion. Add mayonnaise, orange juice and zest and salt; mix well. Cover and refrigerate until serving. Serve on lettuce if desired.

Nutrition Facts :

APPLEBEE'S CRISPY ORANGE CHICKEN BOWL



Applebee's Crispy Orange Chicken Bowl image

Make and share this Applebee's Crispy Orange Chicken Bowl recipe from Food.com.

Provided by misury

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

2 lbs boneless skinless chicken
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup all-purpose flour
oil (for frying)
1 teaspoon minced garlic
1 1/2 teaspoons grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
1 dash cayenne pepper
1/4 cup granulated sugar
salt and pepper

Steps:

  • Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.
  • Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.
  • Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:.
  • 1 teaspoon minced garlic.
  • 1 1/2 teaspoons grated orange rind.
  • 1 cup orange juice.
  • 1/2 cup hoisin sauce.
  • Dash cayenne pepper.
  • 1/4 cup granulated sugar.
  • Salt and pepper to taste.
  • Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
  • Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.

CRUNCHY ASIAN CHICKEN SALAD



Crunchy Asian Chicken Salad image

This crunchy salad is ready in 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 10m

Number Of Ingredients 10

1/4 cup rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon fresh ginger, peeled and minced
1 tablespoon sugar
Coarse salt and ground pepper
1/2 head iceberg lettuce, coarsely chopped
8 ounces shredded cooked chicken breast (about 2 cups)
1 yellow bell pepper (ribs and seeds removed), thinly sliced
1/2 cup fresh cilantro leaves
1/2 cup crunchy chow mein noodles (optional)

Steps:

  • In a small bowl, whisk together vinegar, oil, ginger, and sugar; season with salt and pepper. Divide dressing between two small airtight containers.
  • In a large bowl, toss together lettuce, chicken, bell pepper, and cilantro. Divide between two airtight containers; refrigerate, up to overnight. To serve, top with dressing and, if desired, noodles.

Nutrition Facts : Calories 384 g, Fat 18 g, Fiber 2 g, Protein 37 g

CRUNCHY CHICKEN SALAD



Crunchy Chicken Salad image

Picnic time! Pack Crunchy Chicken Salad for your next picnic in the park!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 22m

Yield 6

Number Of Ingredients 11

3 tablespoons butter or margarine
1 package (3 ounces) Oriental-flavor ramen noodle soup mix
2 tablespoons sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon vegetable oil
1/2 teaspoon pepper
2 cups cut-up cooked chicken
1/2 cup dry-roasted peanuts
4 medium green onions, sliced (1/4 cup)
1 bag (16 ounces) coleslaw mix

Steps:

  • Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
  • Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg

CRUNCHY ORANGE-CHICKEN SALAD



Crunchy Orange-Chicken Salad image

This salad is simply delish! I'm always asked for the recipe when I make it for potlocks. It's light and very tasty.

Provided by Vseward Chef-V

Categories     Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1 teaspoon salt
2/3 cup nestle carnation fat-free evaporated milk
1/3 cup orange juice
1 large egg, well beaten
3 cups cooked chicken breasts, chopped, boneless, skinless
3 large celery ribs, thinly sliced
3/4 cup sliced almonds, toasted
2 green onions, sliced
1 (11 ounce) can mandarin oranges, drained
1/2 head lettuce leaf

Steps:

  • Combine sugar, flour and salt in medium, heavy-duty saucepan; gradually stir in evaporated milk, orange juice and egg.
  • Cook over medium heat, stirring constantly, until dressing just comes to a boil and begins to thicken.
  • Remove from heat. Cover; refrigerate until cool.
  • Combine chicken, celery, nuts, dressing and green onion in large bowl.
  • Gently stir in oranges.
  • Cover; refrigerate for 2 hours.
  • Serve over lettuce.

Nutrition Facts : Calories 303.8, Fat 12.5, SaturatedFat 2.3, Cholesterol 95.2, Sodium 517, Carbohydrate 21.2, Fiber 3.4, Sugar 15.6, Protein 27.9

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