Oriental Cabbage Salad With Chicken Recipes

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ASIAN CHICKEN & CABBAGE SALAD



Asian chicken & cabbage salad image

A delicious, low-carb salad perfect for lunch or a light dinner.

Provided by Alida Ryder

Categories     Salad

Time 10m

Number Of Ingredients 10

2 cups coleslaw mix (shredded cabbage and carrots)
1/2 cooked chicken breast (shredded)
coriander leaves (to taste)
1 apple (grated)
2 tablespoons toasted cashew nuts
2 tablespoons soy sauce
2 teaspoons fish sauce
2 tablespoons lemon juice
1 teaspoon honey (optional)
1/2 red chilli finely chopped (optional)

Steps:

  • Combine all the salad ingredients in a bowl.
  • In a small bowl, mix together the dressing ingredients and pour over the salad.
  • Toss to coat the salad in the dressing and serve.

Nutrition Facts : Calories 325 kcal, Carbohydrate 44 g, Protein 33 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 3044 mg, Fiber 8 g, Sugar 31 g, UnsaturatedFat 2 g, ServingSize 1 serving

ASIAN CHICKEN CABBAGE SALAD



Asian Chicken Cabbage Salad image

Create a robust dinner salad with chicken, coleslaw and a sassy soy dressing in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 8

4 cups shredded cooked chicken
1 bag (16 ounces) coleslaw mix with carrots
8 medium green onions, chopped (1/2 cup)
1/4 cup light sesame or olive oil
1/3 cup rice vinegar
2 tablespoons soy sauce
1/2 teaspoon ground ginger
Crisp chow mein noodles, if desired

Steps:

  • Mix chicken, coleslaw mix and green onions in large bowl.
  • Mix remaining ingredients except chow mein noodles in small bowl. Toss with chicken mixture. Sprinkle with chow mein noodles.

Nutrition Facts : Calories 285, Carbohydrate 7 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg

AMAZING ASIAN CHICKEN SALAD



Amazing Asian Chicken Salad image

This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!

Provided by emilyk

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h35m

Yield 6

Number Of Ingredients 17

¼ cup rice vinegar
¼ cup sesame oil
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons white sugar
2 tablespoons ground ginger
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon ground coriander
2 teaspoons prepared yellow mustard
4 skinless, boneless chicken breast halves
¼ medium head shredded green cabbage
¼ medium head shredded red cabbage
2 large carrots, shredded
3 green onions, chopped
½ bunch cilantro, coarsely chopped leaves
½ cup slivered almonds

Steps:

  • Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
  • Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
  • To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 16.5 g, Cholesterol 45.6 mg, Fat 17.3 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 2.3 g, Sodium 390.9 mg, Sugar 8.8 g

ORIENTAL CABBAGE SALAD WITH CHICKEN



Oriental Cabbage Salad With Chicken image

This salad has been very popular whenever I've brought it to picnics, potlucks, and barbeques. It travels well and can be prepared a few hours in advance of the party. Be prepared to share this recipe because people Ü will ask for it!

Provided by Debs Recipes

Categories     Chicken Breast

Time 10m

Yield 12 serving(s)

Number Of Ingredients 12

1 (16 ounce) bag coleslaw mix (or 1 medium head cabbage, thinly sliced and chopped)
1 bunch scallion, thinly sliced
1 (3 ounce) package ramen noodles, broken up (Your favorite flavor!)
1 -2 cup diced cooked chicken breast
1/2 cup canola oil (or vegetable oil)
2 tablespoons sesame oil
3 tablespoons rice wine vinegar
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon white pepper
2 1/2 tablespoons toasted sesame seeds
1/2-1 cup toasted slivered almonds

Steps:

  • Combine cabbage, scallions, ramen noodles (reserve ramen flavor packet for dressing) and chicken; refrigerate for up to six hours.
  • Just before serving shake together canola oil, sesame oil, rice wine vinegar, sugar, salt, pepper, and ramen flavor packet; pour dressing over salad and toss; add sesame seeds and almonds; toss until evenly mixed.
  • NOTE: I like to make the salad and salad dressing seperately a few hours in advance of whatever party I'm going to ~ I just dress the salad at the last minute so that it stays nice and crunchy.

Nutrition Facts : Calories 223.4, Fat 17.1, SaturatedFat 2.2, Cholesterol 9.8, Sodium 356, Carbohydrate 12.7, Fiber 2.5, Sugar 5, Protein 6.4

ORIENTAL CHICKEN AND CABBAGE SALAD



Oriental Chicken and Cabbage Salad image

Categories     Salad     Chicken     Herb     Poultry     Vegetable     Low Fat     Bon Appétit

Yield Serves 6

Number Of Ingredients 16

1 cup canned unsalted chicken broth
1 1/2 pounds skinless boneless chicken breasts, well trimmed
4 ounces snow peas, trimmed
1/3 cup rice wine vinegar
1/4 cup chopped fresh cilantro
1/4 cup low-sodium soy sauce
3 tablespoons minced fresh ginger
4 large garlic cloves, minced
2 teaspoons minced jalapeño chili (with seeds)
1 teaspoon oriental sesame oil
1 1-gram packet low-calorie sugar substitute
5 1/4 cups sliced Napa or green cabbage
4 1/4 cups sliced red cabbage
2 cups sliced mushrooms
1 1/2 cups grated carrots
1 cup chopped green onions

Steps:

  • Bring broth to simmer in heavy large skillet over medium heat. Add chicken and simmer until just cooked through, about 7 minutes. Transfer to work surface to cool. Add snow peas to broth and cook until tender, about 3 minutes. Using slotted spoon, transfer peas to bowl of cold water. Drain. Set aside.
  • Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl; cool.
  • Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and sugar substitute in medium bowl. Whisk in reserved broth.
  • Place cabbages, mushrooms, carrots and onions in large bowl. Pour dressing over and toss to combine.(Can be made 6 hours ahead. Cover; chill.)

CHINESE CABBAGE SALAD WITH CHICKEN (AWESOME FLAVOR)



Chinese Cabbage Salad With Chicken (Awesome Flavor) image

this is a great family recipe that has evolved over the years, especially in the flavor department. it is delicious! everyone that has tried it always goes back for more! lol! i have made it so many times and it hardly ever lasts a whole day!

Provided by birdie 3 andrea

Categories     Chicken

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 12

1 head cabbage (shredded)
1 cup carrot (shredded)
1 cup green onion (chopped)
1 lb chicken (canned or cooked)
1/2 cup canola oil
1 teaspoon sesame oil
1/2 cup rice wine vinegar
2 teaspoons sugar
3 ounces oriental-flavor instant ramen noodles (uncooked)
1 tablespoon sesame seeds or 1 tablespoon sunflower seeds
1 dash salt
1 dash pepper

Steps:

  • add cabbage, carrots, green onions to a large bowl or dish.
  • add chicken.
  • crunch ramen noodles over the salad. it is easiest to break them up in the bag first.
  • mix together sugar and vineger till sugar is dissolved. add oils and whisk well.
  • pour dressing over salad.
  • top with sesame and/or sunflower seeds.
  • salt and pepper to taste, you can also sprinkle a little of the oriental seasoning from the ramen noodle pack, but not too much.
  • let marinade in fridge for about 2 hours before eating.
  • enjoy!

CABBAGE CHICKEN SALAD



Cabbage Chicken Salad image

"We were on a tight budget when I was little, so my mother often made this refreshing salad that fit our pocketbook as well as our taste buds," pens Heather Myrick from Southaven, Mississippi. Nicely priced at 48¢ a serving, it can be a light supper or a crunchy complement to sandwiches.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1 package (3 ounces) chicken ramen noodles
2 cups shredded cabbage
1 cup cubed cooked chicken
1/4 cup sliced green onions
3 tablespoons sesame seeds, toasted
1/3 cup white vinegar
2 tablespoons sugar
2 tablespoons water
4 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Set seasoning packet from noodles aside. Crumble the noodles into a large bowl; add the cabbage, chicken, onions and sesame seeds. In a jar with a tight-fitting lid, combine the vinegar, sugar, water, oil, salt, pepper and contents of seasoning packets; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 266 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 614mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein.

ASIAN CHICKEN AND CABBAGE SALAD



Asian Chicken and Cabbage Salad image

This Asian Chicken and Cabbage Salad makes for an easy dinner. You can use leftover chicken and the sesame oil helps give it an Asian flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

3/4 cup coarsely chopped scallions (about 6)
3/4 cup cilantro leaves, plus sprigs for garnish (optional)
1/4 cup cider vinegar
2 teaspoons finely grated peeled fresh ginger
4 teaspoons toasted sesame oil
Coarse salt and ground pepper
1 small red cabbage, halved, cored, and shredded (8 cups)
2 cups shredded or coarsely grated carrots (about 4 medium)
12 ounces from Poached Chicken Breasts and Chicken Broth or skinless rotisserie chicken meat, shredded (3 1/2 cups)
Rice crackers (optional)

Steps:

  • In a blender, combine scallions, cilantro, vinegar, ginger, and sesame oil; blend until smooth. Season generously with salt and pepper. Set dressing aside.
  • In a large bowl, toss the cabbage, carrots, and chicken with dressing. Divide evenly among plates; garnish with cilantro sprigs, and serve with rice crackers, if desired.

Nutrition Facts : Calories 278 g, Fat 11 g, Fiber 5 g, Protein 28 g

ASIAN CHICKEN, CABBAGE AND NOODLES SALAD



Asian Chicken, Cabbage and Noodles Salad image

Combine cabbage and noodles in this fabulous-looking salad. This Asian Chicken, Cabbage and Noodles Salad is oh so easy to make, thanks to a few key ingredients.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 10m

Yield 4 servings, 2 cups each

Number Of Ingredients 7

1 pkg. (3 oz.) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
2 cups shredded cooked chicken breasts
4 green onions, diagonally sliced
1/3 cup PLANTERS COCKTAIL Peanuts
1/2 cup KRAFT Lite Asian Toasted Sesame Dressing
1 Tbsp. creamy peanut butter

Steps:

  • Break Noodles into small pieces in large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard Seasoning Packet from soup mix or reserve for another use.
  • Beat peanut butter and dressing with whisk until blended. Add to salad; mix lightly.

Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g

ASIAN CHICKEN SALAD



Asian Chicken Salad image

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

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil
¼ cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

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

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