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
ASIAN CHICKEN SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 1/2 cup chow mein noodles, for garnish
- For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
- For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
- Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.
ASIAN CHICKEN SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Drain and transfer the chicken to a cutting board.
- Meanwhile, make the dressing: Whisk the lime juice, peanut oil, brown sugar, fish sauce and Sriracha in a small bowl; set aside.
- Combine the cabbage, carrots, snow peas and mint in a large bowl. Add all but 2 tablespoons of the dressing and toss to coat.
- Thinly slice the chicken. Top each serving of salad with the chicken and peanuts; drizzle with the remaining dressing.
Nutrition Facts : Calories 430 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 100 milligrams, Sodium 900 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 43 grams
ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY
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
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
HOISIN CHICKEN SALAD
Asian flavors enhance my convenient rotisserie chicken salad. It earns compliments every time I make it. Toasted sesame seeds add a nutty texture. -Michelle Krzmarzick, Torrance, CA
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the romaine, chicken, tomatoes and onions. , In a small bowl, whisk the oil, lemon juice, hoisin sauce, ginger, garlic salt and pepper. Drizzle over salad and toss to coat. Sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 418 calories, Fat 28g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 697mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 29g protein.
HAWAIIAN CHICKEN SALAD
This delicious, fruity chicken salad is a change from the standard. It's easy to double the recipe for a larger group.
Provided by Shirlie Burns
Categories Salad
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, beat cream cheese until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice. Stir in the pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill until serving.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 19 g, Cholesterol 79.6 mg, Fat 28.5 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 9 g, Sodium 555.3 mg, Sugar 14.7 g
HOUSTON'S GRILLED CHICKEN SALAD RECIPE
Provided by shenitar
Number Of Ingredients 14
Steps:
- Mix ingredients for lime dressing, then mix ingredients for peanut sauce. Salad ingredients for Houston's grilled chicken salad: mixed greens, carrots, thin tortilla strips, and grilled chicken breasts sliced in thin slices. Mix the salad ingredients with the lime dressing. Drizzle peanut sauce on top.
QUICK ASIAN CHICKEN SALAD
Our family enjoys sampling a variety of salads, but this one is at the top of their list. It's an interesting twist on traditional chicken salad. -Vivian Miller, Sonora, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first seven ingredients. Whisk dressing ingredients together in a small bowl. Pour over salad; toss to coat. Refrigerate 8 hours or overnight.
Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 194mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
ASIAN CHICKEN SALAD
This is a great warm weather main-dish salad. Originally from the Parade magazine in the Sunday Houston Chronicle. Savoy cabbage has a more mellow flavor than common cabbage, which also works in this recipe. The dressing adds authentic Asian flavor. Both the salad and dressing may be prepared in advance, then tossed together when you're ready to serve it.
Provided by Leslie in Texas
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine the chicken, sesame oil,chili sauce, garlic, ginger,and lime juice in a bowl.
- Cover and refrigerate for 2 hours, tossing once.
- Cook the chicken on a well-oiled grill over high heat until cooked through, 5 minutes per side.
- Cool slightly, then cut into thin strips.
- Place in a large bowl; add the cabbage, snow peas, scallions, bell peppers and cilantro; reserve.
- Prepare the dressing:.
- Place all the dressing ingredients in a blender;process on high until smooth.Adjust the seasonings to taste. Makes 1 cup.
- Refrigerate, covered, until ready to use.
- Toss the salad with 1/3 cup of the dressing or as desired.
- Transfer to a serving bowl and serve immediately.
- *Extra dressing may be stored in the refrigerator for two days.
Nutrition Facts : Calories 394.4, Fat 27.9, SaturatedFat 5.1, Cholesterol 141.6, Sodium 220.3, Carbohydrate 11.4, Fiber 1.3, Sugar 8.2, Protein 25.1
GRILLED CHICKEN SALAD WITH ROMESCO SAUCE
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.
Provided by Anna Stockwell
Categories Grill Chicken Sherry Garlic Bell Pepper Lettuce Salad Cucumber Onion Parsley Lemon Juice Paprika Dinner Summer Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 25
Steps:
- Grill the Chicken:
- Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.
- Prepare a grill for high heat and brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Let cool.
- Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.
- Make the Romesco:
- Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.
- Remove skins and seeds from peppers; discard. Purée peppers, garlic, vinegar, almond butter, olive oil, salt, and cayenne in a blender until smooth. Transfer to a small bowl .
- Do Ahead: Peppers can be grilled 4 days ahead. Transfer to an airtight container and chill. Romesco sauce can be made 4 days ahead. Transfer to an airtight container and chill.
- Assemble the Salad:
- Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.
- Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.
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- Make peanut sauce: Combine all ingredients in a small bowl. Whisk until smooth. Set aside.Make vinaigrette: Combine all ingredients in another small bowl. Whisk until smooth. Set aside.
- Preheat outdoor grill or grill pan over medium-high heat. Place chicken between a piece of plastic wrap or parchment and pound to an even thickness. Season with salt and pepper. Grill for 5-6 minutes, turn and grill for an additional 5-6 minutes more, or until chicken is cooked through. Allow chicken to rest for 5 minutes, then slice thin.
- Meanwhile, in a large bowl, combine greens, bell pepper, carrots and jicama. Add peanut sauce, vinaigrette and chicken and gently toss to combine. Divide the salad among 4 bowls and top each with 2 tablespoons tortilla strips. Serve immediately.
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