New Moon Cafe Chinese Chicken Salad Recipes

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.

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.

Provided by Julia Moskin

Categories dinner, lunch, weekday, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 teaspoon sugar
1 tablespoon rice wine vinegar
1 tablespoon Dijon mustard
1 teaspoon finely minced ginger
1/2 cup corn or peanut oil
1 teaspoon dark sesame oil
Sea salt and freshly ground pepper to taste
6 cups small lettuce leaves, like baby romaine, Boston or mesclun
4 cups leftover roasted chicken, torn into bite-size pieces
2 stalks celery, thinly sliced
1 small jalapeño chili pepper, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1/4 cup cilantro leaves, plus extra for garnish
1/3 cup toasted pine nuts

Steps:

Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. Dressing should have a nice balance of sweet and tart.
In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 28 grams, Carbohydrate 5 grams, Fat 38 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 8 grams, Sodium 415 milligrams, Sugar 1 gram, TransFat 0 grams

CHINA MOON CHICKEN SALAD

China Moon Chicken Salad image

Make and share this China Moon Chicken Salad recipe from Food.com.

Provided by Mike 2

Categories < 30 Mins

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

6 cups bagged salad greens
4 cups sliced napa cabbage
1/2 cup cilantro leaf, roughly chopped
1/3 cup asian salad dressing
1/2 cup snow peas, chopped
1/2 cucumber, sliced
1 Asian pear, sliced
1 teaspoon sesame seeds, toasted
1 cup fresh gourmet organic seasoned croutons
1/2 lb chicken breast, cooked and sliced

Steps:

Toss greens, cabbage and cilantro with dressing. Top with remaining ingredients.

CHINATOWN CHICKEN SALAD

Chinatown Chicken Salad image

A light and truly delicious way to serve Chinese. Make a greatlunch or Sunday night supper! From AZUMAYA.com.

Provided by Caroline Cooks

Categories One Dish Meal

Time 21m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

nonstick cooking spray
8 (6 1/2 inch) wonton wrappers (AZUMAYA brand)
2 cups cooked chicken breasts, shredded
4 cups iceberg lettuce or 4 cups romaine lettuce, shredded
1/2 lb bean sprouts
3 green onions, sliced
1/4 cup cilantro leaf, chopped
1/4 cup coarsely chopped salted peanuts
1/4 cup plum sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1/2 teaspoon dry mustard

Steps:

Preheat oven to 375 degrees F.
Spray large (4")custard cups or foil tart pans with oil.
Cut wrappers into 6" circles.( use the top of a 6" bowl for a pattern.
Fit each into pans/cups.(Edges will be ruffled).
Lightly spray each wrapper.
Bake until golden brown, 6-7 minutes. Remove to cool; store in airtight container until ready to fill.
Combine chicken, lettuce, bean sprouts, onions and cilantro in large bowl.
Whisk dressing ingredients in small bowl or jar until well blended.
Pour dressing over salad and toss to coat evenly.
Spoon one cup into each shell and sprinkle with peanuts to serve.

Nutrition Facts : Calories 240.6, Fat 8.1, SaturatedFat 1.5, Cholesterol 32.1, Sodium 310.3, Carbohydrate 26, Fiber 2.3, Sugar 2.3, Protein 16.4

NEW MOON CAFE CHINESE CHICKEN SALAD

NEW MOON CAFE CHINESE CHICKEN SALAD image

Categories Salad Chicken

Yield 4 large servings

Number Of Ingredients 16

Ingredients

1 (2 1/2 pound) chicken, cut up
2 eggs, beaten
Cornstarch
1 tbsp Sesame oil
Vegetable oil
1 (6 3/4 oz) package rice sticks
1 tbsp dry mustard
1 tbsp water
1 1/2 tbsp hoisin sauce
2 tbsp soy sauce
Salt, pepper
1/2 cup torn cilantro leaves
1 bunch green onions, shredded
2 tbsp toasted sesame seeds
3 tbsp chopped roasted almonds
1 small head lettuce, finely shredded

Steps:

Dip chicken pieces in eggs, then cornstarch. Heat sesame oil and 2 tbsp vegetable oil in heavy skillet. Fry chicken pieces until tender. Drain on paper towels and cool. Bone and shred. Heat oil for deep frying to 365. Fry rice sticks, small batch at a time, 1 to 2 seconds, or until puffed. Drain on paper towels. Combine chicken and rice sticks in bowl. Mix mustard with water to make paste and add hoisin and soy sauces. Season to taste with salt and pepper. Add to chicken mixture. Add cilantro, green onions, sesame seeds, almonds and lettuce to chicken mixture. Toss thoroughly. Serve immediately. Makes 4 large or 6 side dish servings.

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