Dulcets Chinese Chicken Salad Recipes

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).

Provided by Nagi | RecipeTin Eats

Categories Salad

Time 15m

Number Of Ingredients 15

Ingredients

2 tbsp light soy sauce ((Note 1))
3 tbsp rice vinegar ((aka rice wine vinegar, or use cider vinegar))
1 tbsp sesame oil (toasted)
2 tbsp grapeseed oil ((or canola or any other neutral flavored oil))
1 tsp sugar
1 1/2 tsp fresh ginger (, grated or very finely chopped)
1 garlic clove (, minced)
1/2 tsp black pepper
4 cups Chinese cabbage ((Nappa Cabbage), finely shredded (Note 2))
1 1/2 cups red cabbage (, finely shredded)
1 cup carrot (, finely julienned (see video))
2 cups chicken (, shredded)
1/2 cup shallots / scallions (, finely sliced on the diagonal)
1/2 to 1 cup crunchy noodles ((I use Chang's) (Note 3))
1 - 2 tsp sesame seeds

Steps:

Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!

Nutrition Facts : ServingSize 320 g, Calories 412 kcal, Carbohydrate 17.3 g

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Provided by Ellie Krieger

Categories main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Steps:

Preheat oven to 350 degrees F.
Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons grated ginger (about a 2-inch piece)
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons chili paste
2 cloves garlic, grated on a rasp grater
Juice of 1 lime
3 cups chopped cooked chicken, preferably rotisserie
2 cups chopped Napa cabbage
2 cups chopped romaine
2 cups chopped kale
1 cup bagged matchstick carrots
1 cup frozen shelled edamame, thawed
1/2 cup toasted sliced almonds
1/2 cup peanuts, chopped
6 mini sweet peppers, thinly sliced
1/4 cup fresh cilantro leaves
1/4 cup chopped fresh mint leaves
1 tablespoon toasted sesame seeds

Steps:

For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.

ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY

Asian Chicken Chopped Salad Recipe by Tasty image

Here's what you need: chicken breasts, soy sauce, sesame oil, pepper, red pepper flakes, garlic clove, ginger, rice vinegar, sesame oil, soy sauce, sugar, garlic clove, ginger, romaine lettuces, red cabbage, carrots, green onion, cilantro, almond slice, fried wonton chip

Provided by Hitomi Aihara

Categories Lunch

Yield 6 servings

Number Of Ingredients 20

Ingredients

2 chicken breasts
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon pepper
½ teaspoon red pepper flakes
1 garlic clove, sliced
1 tablespoon ginger, chopped
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
1 garlic clove, grated
1 teaspoon ginger, grated
2 romaine lettuces, chopped
1 cup red cabbage
½ cup carrots, grated
¼ cup green onion, chopped
¼ cup cilantro, chopped
¼ cup almond slice
¼ cup fried wonton chip

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!

Nutrition Facts : Calories 215 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, Sugar 8 grams

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

The greatest chicken salad, especially if your clan isn't crazy about the usual soy flavored dressing.

Provided by Ann Black

Categories Salad Green Salad Recipes

Yield 6

Number Of Ingredients 11

Ingredients

3 ½ boneless chicken breast halves, cooked and diced
1 head lettuce, torn into small pieces
4 green onions, sliced
4 stalks celery, sliced thin
½ cup walnuts, chopped
2 tablespoons sesame seeds, toasted
6 ounces Chinese noodles, heated briefly to crisp
6 tablespoons seasoned rice vinegar
4 tablespoons white sugar
1 teaspoon salt
½ cup peanut oil

Steps:

In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/Beat well.
Add dressing to salad and toss to coat. Serve and enjoy!

Nutrition Facts : Calories 517.4 calories, Carbohydrate 38.8 g, Cholesterol 48.1 mg, Fat 31.6 g, Fiber 6.4 g, Protein 23.9 g, SaturatedFat 5.2 g, Sodium 756.8 mg, Sugar 13.9 g

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

Ingredients

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