Asian Chicken Salad With Peanuts Recipes

Steps:

• In medium bowl, mix chicken and 1/4 cup of the dressing; toss to coat. Let stand at room temperature 10 minutes to marinate.
• In 8-inch nonstick skillet, heat oil over medium-high heat until hot. Remove chicken from marinade with slotted spoon and add to skillet; discard remaining marinade. Cook and stir chicken 4 to 6 minutes or until browned and no longer pink in center. Remove from heat. Add remaining 1/2 cup dressing; stir to mix.
• Divide cabbage and spinach among 4 serving plates. Top with chicken mixture. Sprinkle with onions and peanuts. If desired, serve with additional dressing.

Steps:

• PEANUT CHICKEN: Preheat oven to 425°F Grease a 9x13 pan and set aside. In a medium bowl, gradually stir orange juice into peanut butter and ginger.
• Dip chicken into peanut butter mixture, then coat with peanuts and place in pan. Bake uncovered 15 minutes. Turn chicken over, and bake an additional 15 minutes or until chicken is cooked through. (After turning the chicken, start making the rest of the recipe so it's all done at the same time).
• SALAD DRESSING: Mix all ingredients in a small bowl (enough to dissolve sugar). Set aside.
• SALAD: Mix all ingredients in a large bowl and set aside.
• FRIED RAMEN: Heat oil in a wide frying pan over medium-high heat. Add crumbled noodles to hot oil and cook, stirring until browned (3 to 4 minutes). Lift out mixture from frying pan; drain. Place into a decorative serving bowl.
• ASSEMBLY: Remove chicken from oven, let sit for a few minutes. Meanwhile, add dressing to salad and toss to coat.
• Place salad onto individual serving plates. Cut chicken into strips on the bias. Serve atop the salad. Serve with fried ramen.

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

Steps:

• Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, about 3 minutes. Drain and rinse under cold water; set aside.
• Cut the top and bottom off each orange, then cut off the peel and white pith. Holding an orange over a small bowl to catch the juice, cut along the membranes to remove the orange segments, letting them fall into the bowl. Squeeze any juice from the membranes into the bowl. Repeat with the other orange.
• Whisk the peanut butter, 1/4 cup water, 2 tablespoons of the orange juice, the soy sauce, vinegar, Sriracha and 1/8 teaspoon salt in a small bowl. Toss the lettuce, watercress and half of the chow mein noodles in a large bowl. Divide among plates and drizzle with half the dressing. Top with the chicken, edamame, carrots, orange segments and remaining noodles. Season with salt and pepper and drizzle with the remaining dressing.

Steps:

• Fill a large saucepan three-fourths full with water and bring to a boil.
• Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low.
• Simmer, uncovered, until tender, 20 to 25 minutes.
• Drain and let cool.
• Remove the skin from the chicken breasts, bone the breasts and hand shred the meat with the grain into strips about 1/2 inch thick and 2 inches long.
• Refill the large saucepan three-fourths full with water.
• Bring to a boil over high heat and add the salt.
• Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands.
• When the water comes to a second boil, boil for 1 minute longer.
• Pour the noodles into a colander and rinse thoroughly with cold running water.
• Drain thoroughly and transfer to a large bowl.
• Toss with the peanut oil to keep the noodles from sticking together.
• Set aside.
• If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes.
• If using black sesame seeds, leave them untoasted.
• In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or raw sesame seeds.
• Arrange the cooked noodles in a wide shallow bowl.
• Scatter the cucumber over the noodles and top with the chicken mixture.
• Cover and refrigerate until ready to serve.
• To make the dressing, in a small bowl, stir together the peanut butter, sesame paste, sugar, soy sauce and vinegar. In a small saucepan over medium heat, combine the peanut or corn oil, sesame oil and chili oil.
• When hot, add the garlic, ginger and green onion; saute gently until fragrant but not browned, about 15 seconds.
• Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute.
• Remove from the heat and let cool to lukewarm.
• Pour the warm dressing over the chicken salad and sprinkle with the peanuts.
• Serve immediately.

Steps:

• To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
• Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
• Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

Steps:

• Combine dressing ingredients and set aside. Slice chicken into long thin strips. Just before serving, toss together chicken, onions, lettuce and dressing. Top with fried wontons or chow mein noodles and gently toss again. Recipe may be doubled.

Steps:

• In small bowl, beat all dressing ingredients with whisk until blended.
• Toss salad ingredients in large bowl; drizzle with dressing.

Steps:

• Mix dressing, cilantro, and ginger in small bowl. Toss spinach, peppers, chicken, and nuts in large bowl with enough dressing mixture to coat. Season to taste with salt and pepper. Divide salad among 4 plates. Top with mango and serve.

Steps:

• In a jar with a tight-fitting lid, combine the first five ingredients; shake well. In a serving bowl, combine the lettuce, chicken, oranges, celery and onion; stir in chow mein noodles and peanuts. Pour dressing over salad and toss to coat. Serve immediately.

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.