Sliced Chicken Salad With Chili Ginger Vinaigrette Recipes

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SLICED CHICKEN SALAD WITH CHILI-GINGER VINAIGRETTE



Sliced Chicken Salad with Chili-Ginger Vinaigrette image

Categories     Salad     Chicken     Citrus     Leafy Green     Low Cal     Bon Appétit

Yield Serves 6

Number Of Ingredients 14

1 cup canned low-salt chicken broth
1/2 cup soy sauce
1/3 cup plus 1/2 cup light corn syrup
1/4 cup chopped peeled fresh ginger
1/4 cup orange juice
1 tablespoon grated orange peel
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon dried crushed red pepper
6 skinless boneless chicken breast halves
2 tablespoons chili-garlic sauce*
1 5-ounce package mixed baby greens (about 10 cups)
2 cups matchstick-size strips peeled jicama
Onion or radish sprouts
*Available in Asian markets and the Asian foods section of many supermarkets.

Steps:

  • Mix chicken broth, soy sauce, 1/3 cup corn syrup and next 5 ingredients in heavy large skillet. Bring mixture to boil; reduce heat to medium-low and simmer 5 minutes. Add chicken; simmer 8 minutes. Turn chicken over, cover skillet and turn off heat. Let stand 30 minutes to finish cooking chicken. Blend chili-garlic sauce, 1/2 cup corn syrup and 3 tablespoons poaching liquid in small bowl. Season with salt and pepper. Transfer chicken to plate; cool 10 minutes. (Dressing and chicken can be made 1 day ahead. Cover separately; chill.)
  • Cut chicken crosswise into thin slices. Combine greens and jicama in large bowl. Toss with enough dressing to coat lightly. Divide salad among 6 plates. Top each with chicken; drizzle with some dressing. Garnish with sprouts and serve.

CHICKEN SALAD WITH CILANTRO AND GINGER



Chicken Salad with Cilantro and Ginger image

Provided by Elnora Shick

Categories     Salad     Chicken     Ginger     Leafy Green     Herb     Sauté     Bon Appétit     San Francisco     California

Yield Serves 4

Number Of Ingredients 14

1/2 cup soy sauce
1/4 cup oriental sesame oil*
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
1 pound skinless boneless chicken breast halves
2 tablespoons vegetable oil
1/2 teaspoon chili oil*
1 head romaine lettuce, torn into bite-size pieces
1/2 cup fresh cilantro leaves
1/2 red onion, thinly sliced
1 large ripe tomato, sliced
1/4 cup sesame seeds, toasted
1/4 cup slivered almonds, toasted
*Available at specialty foods stores, oriental markets and in the oriental section of some supermarkets.

Steps:

  • Combine soy sauce, oriental sesame oil, vinegar and ginger in small bowl. Cut chicken crosswise into 1/4-inch-wide strips. Place chicken in medium bowl. Mix in 1/4 cup of soy mixture. Let chicken marinate 30 minutes.
  • Heat vegetable oil and chili oil in heavy large skillet over medium heat. Add chicken to skillet and cook until springy to touch, stirring constantly, about 2 minutes. Transfer chicken to plate and cool.
  • Combine lettuce, cilantro, onion and tomato in large bowl and arrange on platter. Top mixture with chicken. Sprinkle salad with sesame seeds and almonds. Spoon some soy mixture over chicken salad. Serve, passing remaining soy mixture separately.

GINGER CHICKEN SALAD SUPREME



Ginger Chicken Salad Supreme image

This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination of the fresh ginger and green grapes always draw raves. I serve mine with a basket of fresh croissants that my guests can then make into chicken salad sandwiches, if they choose. There are never any leftovers!

Provided by LynnNM

Categories     Salad

Time 1h20m

Yield 6

Number Of Ingredients 9

2 cups cubed cooked chicken breast
¾ cup seedless green grapes, halved
½ cup chopped celery
½ cup chopped pecans
¼ cup minced fresh parsley
½ cup mayonnaise
¼ cup sour cream
¾ teaspoon freshly grated ginger
⅛ teaspoon ground white pepper

Steps:

  • Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.

Nutrition Facts : Calories 317.8 calories, Carbohydrate 6.3 g, Cholesterol 46.2 mg, Fat 26.7 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 5 g, Sodium 148 mg, Sugar 4.1 g

ASIAN CHICKEN SALAD WITH SPICY ORANGE VINAIGRETTE



Asian Chicken Salad With Spicy Orange Vinaigrette image

Make and share this Asian Chicken Salad With Spicy Orange Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

2 chicken breast halves, with skin and bone (about 1 lb total)
3 slices fresh ginger (1/4-inch slices)
1 scallion, white and green parts, coarsely chopped
1 teaspoon salt
2 seedless oranges
2 tablespoons soy sauce
1 1/2 tablespoons unseasoned rice vinegar
2 teaspoons hoisin sauce
1 teaspoon Asian chili sauce, such as sriracha
1/2 cup vegetable oil
1 tablespoon Asian dark sesame oil
1/2 lb dried chinese noodles or 1/2 lb linguine
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch thick half-moons
2 scallions, white and green parts, thinly sliced
1/2 red bell pepper, cored, seeded, and cut into thin strips
3 tablespoons chopped fresh cilantro or 3 tablespoons mint

Steps:

  • Place the chicken, ginger, scallion, and salt in a saucepan and add enough cold water to cover the chicken.
  • Bring to a boil over high heat.
  • Decrease the heat to low and cover.
  • Simmer until the chicken loses its raw look, about 15 minutes.
  • Remove from the heat and let stand, covered, for 20 minutes.
  • Drain the chicken; let the chicken cool until easy to handle.
  • Remove and discard the skin and bone; pull the chicken meat into shreds.
  • Vinaigrette--grate the zest from 1 orange into a small bowl and reserve.
  • Cut off the peel from the oranges.
  • Working over another bowl to collect the juices, cut between the membranes to release the orange segments.
  • Squeeze the juice from the membranes, if necessary, to measure 2 tablespoons.
  • Whisk together the orange juice and zest, soy sauce, vinegar, hoisin sauce, and hot sauce until combined.
  • Gradually whisk in the vegetable oil, then the sesame oil.
  • Bring a large pot of salted water to a boil over high heat.
  • Add the noodles and cook according to the package directions until tender.
  • Drain and rinse under cold running water; drain well.
  • Transfer the noodles to a bowl.
  • Add the chicken, orange segments, cucumber, scallions, and bell pepper.
  • Add the vinaigrette and toss well.
  • Sprinkle with the cilantro.
  • Taste and season with soy sauce and hot sauce, as desired.
  • Serve at room temperature.

Nutrition Facts : Calories 443.5, Fat 32.3, SaturatedFat 4.7, Cholesterol 15.5, Sodium 935.5, Carbohydrate 31.2, Fiber 3.3, Sugar 6.2, Protein 9.9

GINGERED CHICKEN SALAD SANDWICH



Gingered Chicken Salad Sandwich image

This recipe makes one sandwich. For the bread use soft, thick sliced challah or brioche. The chicken is poached in ginger, but if you want to use leftover chicken from another meal or a rotisserie chicken, it will still be delicious. Just cook the ginger, but don't re-cook the chicken.

Provided by threeovens

Categories     Lunch/Snacks

Time 25m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 9

2 cups water
2 tablespoons fresh ginger, cut crosswise into 1/4-inch slices (use 1 3-inch piece)
4 ounces boneless skinless chicken breasts (1 small)
1/2 teaspoon ground ginger
2 teaspoons mayonnaise
1 green onion, cut thinly on the diagonal (white and light-green parts)
salt & freshly ground black pepper
2 slices challah (may substitute any soft sandwich bread) or 2 slices brioche bread (may substitute any soft sandwich bread)
4 snow peas, stem ends and strings removed

Steps:

  • Bring ginger slices and water to a boil in a medium saucepan over medium high heat; reduce heat to medium low and cook ginger for 5 minutes.
  • Add chicken (should be completely submerged), cover, and remove from heat; let sit for 15 to 20 minutes until it is not pink in the center.
  • Transfer to a plate to cool, reserving some of the cooking liquid and the cooked ginger slices.
  • Meanwhile, in a medium bowl, combine ground ginger with 1 teaspoon of the cooking liquid; stir to dissolve.
  • Finely chop 8 of the cooked ginger slices and add them to the bowl.
  • Add mayonnaise, green onion, salt, and pepper; mix well.
  • Once cooled, cut the chicken into large chunks and add to bowl; toss to coat with dressing.
  • Taste and add more chopped ginger if necessary.
  • Assemble sandwich by spreading one piece of bread with chicken salad.
  • Arrange snow peas on top, then cover with another slice of bread.

Nutrition Facts : Calories 412.6, Fat 9.7, SaturatedFat 2.2, Cholesterol 109.1, Sodium 551.3, Carbohydrate 45.5, Fiber 2.9, Sugar 3.2, Protein 34.8

CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE



Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette image

A delicious, colorful, sweet and spicy salad with diced chicken, a mango pico de gallo salsa, blue cheese, and cranberries in a wonderful chipotle lime vinaigrette. It's almost too pretty to eat...almost.

Provided by Occasional Cooker

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 21

1 mango - peeled, seeded and diced
2 roma (plum) tomatoes, chopped
½ onion, chopped
1 jalapeno pepper, seeded and chopped - or to taste
¼ cup cilantro leaves, chopped
1 lime, juiced
½ cup olive oil
¼ cup lime juice
¼ cup white sugar
½ teaspoon ground chipotle chile powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
1 (10 ounce) bag baby spinach leaves
1 cup broccoli coleslaw mix
1 cup diced cooked chicken
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons diced yellow bell pepper
2 tablespoons dried cranberries
2 tablespoons chopped pecans
2 tablespoons crumbled blue cheese

Steps:

  • Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
  • Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
  • Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
  • Spread mango salsa and blue cheese on top.
  • Drizzle lime dressing over salad and toss before serving.

Nutrition Facts : Calories 316.8 calories, Carbohydrate 25 g, Cholesterol 13.8 mg, Fat 22.3 g, Fiber 4 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 109.9 mg, Sugar 18.1 g

CHICKEN SALAD WITH DIJON VINAIGRETTE



Chicken Salad with Dijon Vinaigrette image

I find myself turning to this quick and easy chicken salad for many weeknight dinners. It's the perfect combination of crunchy and salty. - Lynne Keast, Monte Sereno, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

2 tablespoons champagne vinegar or rice vinegar
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
10 cups torn Bibb or Boston lettuce
1 rotisserie chicken, skin removed, shredded
1/3 cup crumbled blue cheese
1/2 cup sliced almonds, optional

Steps:

  • In a large bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil until blended. Add lettuce, chicken, cheese and, if desired, almonds; toss to coat.

Nutrition Facts : Calories 275 calories, Fat 17g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CHINESE CHICKEN SALAD WITH SESAME GINGER DRESSING



Chinese Chicken Salad with Sesame Ginger Dressing image

"Here's a main dish that's a refreshing change of pace for dinner," writes Linda LaPresle from Glendora, California. "Chock-full of veggies, it's a treat for the two of us," she says, "and so easy to multiply for drop-in guests." TIP: Use any remaining water chestnuts or bean sprouts in a stir-fry, salad or Asian-flavored wrap sandwich later.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

1-1/2 cups shredded napa cabbage
3/4 cup canned bean sprouts, rinsed and drained
3/4 cup frozen peas
3/4 cup chopped cucumber
3/4 cup shredded cooked chicken breast
1/3 cup sliced water chestnuts
1 green onion, thinly sliced
1 tablespoon chopped peanuts
3 tablespoons reduced-sodium soy sauce
2 teaspoons sherry or unsweetened apple juice
2 teaspoons sesame oil
3/4 teaspoon ground ginger

Steps:

  • In a serving bowl, combine the first eight ingredients. In a small bowl, whisk the soy sauce, sherry or apple juice, oil and ginger. Pour over salad and toss to coat. Serve immediately with a slotted spoon.

Nutrition Facts : Calories 248 calories, Fat 9g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1030mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges

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