EASY ASIAN-STYLE CHICKEN SLAW
From the first time I made this chicken dish, I knew it was a winner-the bowl came back to the kitchen scraped clean. This one-dish wonder works every time in my house! -Bess Blanco, Vail, Arizona
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.
Nutrition Facts : Calories 267 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 405mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
ASIAN SLAW
Provided by Alton Brown
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.
ASIAN CHICKEN SLAW WITH PASTA
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 3 to 4 minutes. Drain the pasta and rinse it under cold water to cool it completely. Drain the pasta again, pat it dry and add it to the mixing bowl.
- Finely shred the cabbage and grate or finely chop the carrots. Roll the basil leaves up into tight cylinders and cut across them to create fine shreds and add them to the mixing bowl. Toss the salad with the dressing and adjust the seasoning if necessary.
CHINESE CHICKEN COLESLAW
This is great for a light lunch. Double the recipe it is also good as a potluck dish. Always had rave reviews on this one
Provided by Tarynne
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix dressing ingredients in a small jar and store in refrigerator until ready to serve.
- Layer cabbage, celery, green onions and chicken; set aside.
- Add toasted sesame seeds and toasted almonds and top ramen noodles just before adding dressing.
- Toss and serve immediately for best flavor and "crunch" (although leftovers are a welcome lunch in my opinion).
Nutrition Facts : Calories 579.7, Fat 46, SaturatedFat 6.9, Cholesterol 14.7, Sodium 935.6, Carbohydrate 31.6, Fiber 6.8, Sugar 9, Protein 14.9
CHICKEN AND ASIAN SLAW
This meal is always a hit, and it goes together so quickly. Sesame ginger salad dressing adds refreshing flavor to this pairing of broiled chicken and an exotic homemade coleslaw. -Melissa Jelinek, Apple Valley, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat broiler. In a large bowl, combine pineapple, bok choy, cabbage and 1/3 cup salad dressing; toss to coat., Place chicken in a 15x10x1-in. baking pan. Brush both sides of chicken with remaining salad dressing. Broil 3-4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°., Divide slaw among four bowls. Slice chicken; arrange over slaw. Serve immediately.
Nutrition Facts : Calories 302 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 433mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
ASIAN SHREDDED CHICKEN COLESLAW
This is a nice hot weather main dish salad that is very easy to prepare. Feel free to add any of your favorite veges. The cooking time does not reflect the time it would take to cook the chicken breasts.
Provided by Normaone
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients.
- Add chicken and let stand 5 minutes.
- Add cabbage, celery, onion, and cilantro.
- Season.
- Chill at least 1 hour to blend flavors.
- Toss now and then.
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
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- For dressing, in a small bowl whisk together oil, vinegar, sugar, red pepper, and contents of seasoning packets from ramen noodles. Set dressing aside.
- In a large saucepan cook ramen noodles in boiling water for 2 to 3 minutes or until just tender; drain. Transfer noodles to a large bowl. Pour 1/4 cup of the dressing over the cooked noodles; toss to coat. Add chicken, cabbage, almonds, and green onions to noodle mixture; mix well. Pour the remaining dressing over the salad; toss to combine. Cover and chill for 2 to 24 hours. Makes 8 servings.
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- Place chicken breast in a large zip lock bag with the green onions then season with salt and pepper and set aside.
- Combine soy sauce, grapeseed oil, Sesame Sauce, ginger, garlic, and lime juice in a bowl then whisk to combine.
- Reserve 1/3 cup marinade then pour the remaining marinade in the bag with the chicken and green onions. Refrigerate for at least 30 minutes and up to 5 hours.
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