Spicy Chinese Chicken Salad Ii Recipes

CHINESE CHICKEN SALAD WITH (SPICY) PEANUT DRESSING

Steps:

• Cook noodles al dente according to noodle cooking instructions
• Run under cold water to stop cooking.
• Thinly slice lettuce
• Julienne cut carrots lengthwise.
• Julienne cut cucumbers lengthwise.

CHINESE CHICKEN SALAD

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.

SPICY CHICKEN SALAD RECIPE BY TASTY

Steps:

• In a medium-size pot, add the chicken breast, water, sake, sliced ginger, and scallions, and bring to a boil over high heat.
• Once the water is boiling, flip the chicken breast over and put the lid on top of the pot. Turn off the heat and leave the pot sit at room temperature for 30 minutes. Chill in the fridge.
• In a small bowl, combine all the sauce ingredients and mix well.
• On a plate, arrange the sliced tomatoes, julienned cucumbers, and sliced chicken breast.
• Top with cilantro and drizzle with sauce.
• Enjoy!

CHINESE CHOPPED CHICKEN SALAD WITH "WOK"-FRIED SPICY PEANUTS

Steps:

• 1. Fill a medium pot with enough water to cover the chicken by 2 inches. Add the salt to the water. Bring to a boil, then turn down the heat to just below a simmer. Place the chicken in the water, making sure the water does not boil so that the chicken stays tender. Once the chicken reaches an internal temperature of 150 degrees F or is firm and white in the center (not pink), remove from the pot and set on a plate to cool. Then cut into 1/2-inch cubes.
• 2. In a salad bowl, combine the romaine, iceberg lettuce, carrot, and cilantro.
• 3. To prepare the "wok"-style peanuts, in a medium skillet over medium-high heat, add the peanut oil, peanuts, sugar, and chile flakes. Stir occasionally until the peanuts have small char marks on them but are not burned, 2 to 3 minutes. Transfer to a plate to cool.
• 4. In a small bowl, whisk together the rice wine vinegar, orange juice, ponzu, soy sauce, and sesame oil until well combined. Adjust the seasoning to taste. Toss all the ingredients together with the dressing and serve.

CHINESE CHICKEN SALAD WITH SPICY NOODLES AND SESAME SAUCE

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking, about 12 minutes; drain.
• Toss with 1 tablespoon sesame oil in bowl.
• Cover and chill at least 2 hours.
• Cut chicken meat from breast and legs into 1/4-inch strips; cover and chill.
• (Reserve wings for another use.).
• Blend tahini, peanut butter and garlic in small bowl.
• Gradually mix in remaining 2 teaspoons sesame oil, soy sauce, sake', water, safflower oil and 1 teaspoon chili oil; taste and add more chili oil if desired.
• Add to noodles; mix in chicken, water chestnuts and half of cucumber.
• Transfer to large platter; garnish with remaining cucumber, red bell pepper and green onion.
• Sprinkle with cilantro and sesame seeds and serve.

CHICKEN SALAD II

Steps:

• Bring a large pot of water to a boil. Add chicken and cook until thoroughly cooked and no longer pink inside, approximately 20 minutes. Drain, cool and chop.
• Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
• In a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning to taste.

SPICY CHINESE POTATO SALAD

Steps:

• Combine first seven ingredients in blender.
• Cook potatoes (with or without salt) until fork-tender over medium heat. DON'T OVERCOOK, please, or they will fall apart.
• Drain well. Combine with peppers, onion and parsley in large bowl.
• Add blended dressing and toss gently. Add salt to taste.
• Cover and chill.

SPICY CHINESE CHICKEN SALAD II

Steps:

• Salad
• Cut the full chicken breast into bite size pieces and quick fry in olive oil. This will ensure that the chicken retains moisture. Refrigerate.
• Add to individual salad bowls or a large salad bowl: Chop 1 head of Napa cabbage should yield about 4 cups and put in bowl(s). Slice a medium size cucumber in half lengthwise, and half the halve (you should have 4 long pieces), now slice these about 1/2 inch thick. Add to bowl(s) OSCAR MAYER Oven Roasted Chicken Breast Cuts to bowl(s). Slice the green onions and add to bowl(s). Top each salad with the slivered almonds.
• Dressing
• Put olive oil, rice vinegar, soy sauce, sugar (or Splenda equivalent amount), peanut butter and hot sauce into a sealable shaker bottle to mix. Add to salad just before serving.