Favorite Chinese Chicken Salad Recipes

CHINESE CHICKEN SALAD

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

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!

CHINESE CHICKEN SALAD

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!

CHINESE CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
• Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
• Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

CHINESE CHICKEN SALAD

Steps:

• Prepare dressing by adding all ingredients to shaker, shake well and let sit a minimum to 1 hour.
• Boil chicken until no longer pink, about 10-15 minute let cool then cut into bite size pieces.
• While cooking chicken, chop lettuce, shred carrot, peel and slice cucumber, chop cilantro, slice onions, and crush peanuts.
• Put everything in a salad bowl and toss very well with dressing (you may not use it all).
• This is good with soft rolls or sesame crackers.

ASIAN CHICKEN SALAD

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.

CHINESE CHICKEN SALAD

Steps:

• Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside. , In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.

FAVORITE CHINESE CHICKEN SALAD

Steps:

• Mix the first 7 ingredients plus the package of seasoning mix from the ramen noodles, into a saucepan and heat until all ingredients are dissolved and mixed well.
• Pour this warm dressing into a bowl and add the shredded chicken.
• Cover bowl and refrigerate dressed meat while preparing the other ingredients so that the chicken will marinade and flavor the meat.
• Put the 3 Tablespoons of Canola oil in a skillet and heat over medium heat.
• Brown the crushed Ramon noodles, slivered almonds and sesame seeds in the hot oil until golden brown, stirring often.
• Drain the toasted items on paper towels and set aside.
• Mix the shredded napa cabbage, sliced green onions and jicama in a large bowl.
• Put the frozen peas and carrots into a colander and rinse well with water.
• Add the drained peas and carrots to the salad and mix.
• With a slotted spoon, remove the marinated chicken from the dressing and add the chicken to the salad.
• Pour the dressing ingredients over the salad and mix well.
• Refrigerate salad if not serving immediately.
• Just prior to serving add the toasted ingredients to the salad and blend well,. (toasted ingredients will stay crunchy if not added until just before serving.).