Simple Chinese Chicken Salad Recipes

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CHINESE CHICKEN SALAD



Chinese Chicken Salad image

Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).

Provided by Nagi | RecipeTin Eats

Categories     Salad

Time 15m

Number Of Ingredients 15

2 tbsp light soy sauce ((Note 1))
3 tbsp rice vinegar ((aka rice wine vinegar, or use cider vinegar))
1 tbsp sesame oil (toasted)
2 tbsp grapeseed oil ((or canola or any other neutral flavored oil))
1 tsp sugar
1 1/2 tsp fresh ginger (, grated or very finely chopped)
1 garlic clove (, minced)
1/2 tsp black pepper
4 cups Chinese cabbage ((Nappa Cabbage), finely shredded (Note 2))
1 1/2 cups red cabbage (, finely shredded)
1 cup carrot (, finely julienned (see video))
2 cups chicken (, shredded)
1/2 cup shallots / scallions (, finely sliced on the diagonal)
1/2 to 1 cup crunchy noodles ((I use Chang's) (Note 3))
1 - 2 tsp sesame seeds

Steps:

  • Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
  • Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
  • Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!

Nutrition Facts : ServingSize 320 g, Calories 412 kcal, Carbohydrate 17.3 g

CHINESE CHICKEN SALAD



Chinese Chicken Salad image

Here's a cool, easy entree perfect for steamy summer days! You can do most of the preparation for this dish ahead of time and just mix it together before serving. The crispy lettuce and wonton skins keep this dish light, while the chicken and dressing give it wonderful flavor. -Shirley Smith, Yorba Linda, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 14

6 ounces wonton wrappers, cut into 1/4-inch strips
Oil for deep-fat frying
3 cups cubed cooked chicken
1 head lettuce, shredded
4 green onions with tops, sliced
1/4 cup sesame seeds, toasted
DRESSING:
1/3 cup white wine vinegar
1/4 cup sugar
3 tablespoons canola oil
2 tablespoons sesame oil
1 teaspoon salt
1 teaspoon monosodium glutamate, optional
1/2 teaspoon pepper

Steps:

  • Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside. , In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.

Nutrition Facts :

CHINESE CHICKEN SALAD



Chinese Chicken Salad image

The greatest chicken salad, especially if your clan isn't crazy about the usual soy flavored dressing.

Provided by Ann Black

Categories     Salad     Green Salad Recipes

Yield 6

Number Of Ingredients 11

3 ½ boneless chicken breast halves, cooked and diced
1 head lettuce, torn into small pieces
4 green onions, sliced
4 stalks celery, sliced thin
½ cup walnuts, chopped
2 tablespoons sesame seeds, toasted
6 ounces Chinese noodles, heated briefly to crisp
6 tablespoons seasoned rice vinegar
4 tablespoons white sugar
1 teaspoon salt
½ cup peanut oil

Steps:

  • In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
  • To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/Beat well.
  • Add dressing to salad and toss to coat. Serve and enjoy!

Nutrition Facts : Calories 517.4 calories, Carbohydrate 38.8 g, Cholesterol 48.1 mg, Fat 31.6 g, Fiber 6.4 g, Protein 23.9 g, SaturatedFat 5.2 g, Sodium 756.8 mg, Sugar 13.9 g

CHINESE CHICKEN SALAD



Chinese Chicken Salad image

Provided by Ellie Krieger

Categories     main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Steps:

  • Preheat oven to 350 degrees F.
  • Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
  • In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

CHINESE CHICKEN SALAD



Chinese Chicken Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 19

4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
  • Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
  • Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

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

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

SIMPLE CHINESE CHICKEN SALAD



Simple Chinese Chicken Salad image

I was leafing through a low-carb magazine and came across this fantastic recipe. After making it with a few of my own adaptations, this is the final result.

Provided by Mirj2338

Categories     Chicken Breast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 18

1 head cabbage
1 head iceberg lettuce
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1/4 cup scallion, chopped
1/4 cup cilantro, minced
1/2 cup bean sprouts, rinsed and trimmed
2 chicken breasts, grilled or poached,then shredded
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1 tablespoon no-sugar-added peanut butter
1/4 cup sesame oil
1 tablespoon sugar
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon fresh ginger, minced (I used a Microplane Zester)
1 tablespoon fresh garlic, minced (I just smash mine with the broad edge of my chef's knife)
salt and pepper, to taste

Steps:

  • Shred the cabbage and the lettuce.
  • Combine with all the remaining salad ingredients in a large bowl.
  • Combine all the ingredients for the salad dressing in the bowl of a food processor.
  • Pulse until evenly blended.
  • Toss the salad with the dressing.

EASY CHINESE CHICKEN SALAD



Easy Chinese Chicken Salad image

This salad is always a hit. Everyone loves it! Can be refrigerated 2 to 3 hours before serving.

Provided by Rachel

Categories     Salad     Coleslaw Recipes     No Mayo

Time 15m

Yield 6

Number Of Ingredients 11

1 rotisserie chicken, meat removed and shredded
½ medium head cabbage, chopped
4 green onions, sliced
1 (3 ounce) package ramen noodles (such as Nissin® Top Ramen)
3 tablespoons sesame seeds
3 tablespoons slivered almonds
½ cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.

Nutrition Facts : Calories 360.7 calories, Carbohydrate 12.5 g, Cholesterol 37.5 mg, Fat 28.5 g, Fiber 3.2 g, Protein 14.7 g, SaturatedFat 4.7 g, Sodium 486.2 mg, Sugar 7 g

CHINESE CHICKEN SALAD



Chinese Chicken Salad image

I got this recipe from my sister after attending a family get together, it makes a good dish for potluck, or a complete meal at home.

Provided by Uncle 12

Categories     Meat

Time 25m

Yield 12 serving(s)

Number Of Ingredients 11

1 head lettuce, chopped
3 chicken breasts, grilled and diced
3 green onions, finely chopped
1/2 teaspoon sesame seeds, toasted
1 (12 ounce) package wonton wrappers, fried
2 teaspoons salt
4 teaspoons sugar
1 teaspoon pepper
1/2 teaspoon msg (accent)
4 tablespoons vinegar
1/2 cup salad oil

Steps:

  • combine all salad ingredients in a large bowl.
  • for the dressing, place all dressing ingredients in a saucepan and cook over low heat until sugar disolves then let cool.
  • Once cool, add dressing to salad and toss just before serving.

Nutrition Facts : Calories 237.8, Fat 12.9, SaturatedFat 2.3, Cholesterol 25.8, Sodium 582.2, Carbohydrate 19.1, Fiber 1.1, Sugar 1.7, Protein 10.9

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