Asian Orange Chicken Salad Recipes

Steps:

• Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
• Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
• In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
• Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Steps:

• Using a blender or food processor, blend all of the dressing ingredients (yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon) until smooth and creamy. Refrigerate until ready to use.
• To assemble salads, place lettuce into large serving bowl or onto 4 serving plates. Toss together remaining ingredients except almonds on top of lettuce.
• Drizzle 1/2 of dressing on salad, reserving remaining portion so that guests can adjust amount to taste.
• Garnish with sliced almonds (optional).

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.

Steps:

• 1/2 cup chow mein noodles, for garnish
• For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
• For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
• Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

Steps:

• In 1-gallon resealable food-storage plastic bag, mix Bisquick mix and coconut. Pour sesame-ginger dressing from salad kit into medium bowl. Add chicken pieces to dressing; stir well to coat chicken.
• Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture.
• In 12-inch skillet, heat oil over medium heat. Place chicken pieces in single layer in skillet; cook 6 to 8 minutes, turning occasionally, until chicken is browned on outside and no longer pink in center. Cool 5 minutes. Meanwhile, divide greens among 4 plates.
• Top each salad with warm chicken pieces, noodles, orange segments and onions. Drizzle with roasted Asian sesame dressing.

Steps:

• For dressing, in a small bowl, whisk the first eight ingredients; set aside. , In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°., On four plates, divide the salad greens, red pepper, onions, bean sprouts and oranges. Slice chicken; arrange on salads. Sprinkle with peanuts; drizzle with dressing.

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.

Steps:

• In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.
• In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
• Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.

Steps:

• In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours. , Drain and discard marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled., In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.

Steps:

• In a large bowl, combine marinade ingredients.
• Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
• Fully cook chicken.
• Cut into cubes.
• In a mason jar, combine ingredients for the dressing. Shake and set aside.
• Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
• Enjoy!