Gingered Chicken Salad Recipes

GINGER CHICKEN SALAD SUPREME

Steps:

• Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.

GINGERED CHICKEN SALAD

Steps:

• Combine chicken, stir fry sauce and mayonnaise in medium bowl until chicken is coated evenly.
• Place 1 cup coleslaw mix on each serving plate. Top each with about 1/3 cup chicken salad and sprinkle with green onions.

LEMON-GINGER CHICKEN SALAD

Steps:

• In mixing bowl, combine mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger, and salt, stirring well.
• Add chicken, grapes, celery, and almonds.
• Cover and chill at least two hours before serving.

GINGERY ROTISSERIE CHICKEN SALAD WRAPS

Steps:

• Break down the chicken, removing all of the meat from the bones and shred into 1- to 2-inch pieces. Save the carcass to make stock with later.
• Place the shredded chicken in a large bowl along with the carrots, scallions, cabbage, cashews and cilantro. Toss together.
• Add the ginger, garlic, coconut aminos, olive oil, vinegar, sesame oil, ground mustard and 1/2 teaspoon salt to the carafe of a high-speed blender, such as a Vitamix. Blend on high for 30 seconds. Pour over the chicken mixture and toss to combine. Taste for seasoning, adding more salt if needed.
• Scoop some of the mixture into the lower middle half of each tortilla, then fold over and tuck in the sides while rolling up into a wrap. Slice in half and serve.

GINGERED CHICKEN AND FRUIT SALAD

Steps:

• In container with tight-fitting lid, shake dressing ingredients until well mixed.
• Divide spinach among 4 serving plates. Top each with chicken, mango, grapes, onions and pecans. Drizzle with dressing.

GINGER CHICKEN & PEACH SALAD

Steps:

• Remove the meat from the chicken, cut into chunky strips and place in a large mixing bowl. Cut the peaches into wedges and reserve any juice. Add to the chicken with the mangetout, spring onions and coriander.
• Put the lime zest and juice, honey, ginger and soy sauce into a small bowl and season. Slowly whisk in the sunflower oil to form an emulsion, then whisk in the sesame oil. Toss with the salad and serve with the couscous.

GINGERED SPAGHETTI SALAD

Steps:

• Cook spaghetti according to package directions, adding edamame during the last 5 minutes of cooking. Rinse in cold water and drain well. Meanwhile, stir ginger into salad dressing., In a large bowl, combine spaghetti, chicken, cucumber, peppers and red onion. Add dressing; toss to coat. Sprinkle with green onions.

GINGERED CHICKEN SALAD SANDWICH

Steps:

• Bring ginger slices and water to a boil in a medium saucepan over medium high heat; reduce heat to medium low and cook ginger for 5 minutes.
• Add chicken (should be completely submerged), cover, and remove from heat; let sit for 15 to 20 minutes until it is not pink in the center.
• Transfer to a plate to cool, reserving some of the cooking liquid and the cooked ginger slices.
• Meanwhile, in a medium bowl, combine ground ginger with 1 teaspoon of the cooking liquid; stir to dissolve.
• Finely chop 8 of the cooked ginger slices and add them to the bowl.
• Add mayonnaise, green onion, salt, and pepper; mix well.
• Once cooled, cut the chicken into large chunks and add to bowl; toss to coat with dressing.
• Taste and add more chopped ginger if necessary.
• Assemble sandwich by spreading one piece of bread with chicken salad.
• Arrange snow peas on top, then cover with another slice of bread.

GINGER-CASHEW CHICKEN SALAD

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. Pour 3/4 cup marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate at least 3 hours. Cover and refrigerate remaining marinade., Preheat broiler. Drain chicken, discarding marinade in dish. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips., Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions on top. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately.