Chinatown Chicken Salad Recipes

Steps:

• For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
• For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
• Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.

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.

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.

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!

Steps:

• Preheat oven to 375 degrees F.
• Spray large (4")custard cups or foil tart pans with oil.
• Cut wrappers into 6" circles.( use the top of a 6" bowl for a pattern.
• Fit each into pans/cups.(Edges will be ruffled).
• Lightly spray each wrapper.
• Bake until golden brown, 6-7 minutes. Remove to cool; store in airtight container until ready to fill.
• Combine chicken, lettuce, bean sprouts, onions and cilantro in large bowl.
• Whisk dressing ingredients in small bowl or jar until well blended.
• Pour dressing over salad and toss to coat evenly.
• Spoon one cup into each shell and sprinkle with peanuts to serve.

Steps:

• Make the dressing. Combine the soy sauce, vinegar, sugar, sesame oil and ginger in a small bowl. Add freshly ground black pepper and salt to taste. Stir until sugar dissolves.
• Remove the skin from the chicken and cut into 1/2 inch strips. Place the chicken in a bowl with the tomatoes, watercress, coriander, and scallions and toss to combine. Drizzle over dressing and serve.