CHINESE CHICKEN SALAD
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.
CHINESE CHICKEN SALAD
Provided by Ree Drummond : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 21
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.
CHINESE CHICKEN SALAD
The greatest chicken salad, especially if your clan isn't crazy about the usual soy flavored dressing.
Provided by Ann Black
Categories Salad Green Salad Recipes
Yield 6
Number Of Ingredients 11
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!
Nutrition Facts : Calories 517.4 calories, Carbohydrate 38.8 g, Cholesterol 48.1 mg, Fat 31.6 g, Fiber 6.4 g, Protein 23.9 g, SaturatedFat 5.2 g, Sodium 756.8 mg, Sugar 13.9 g
HOT CHICKEN SALAD II
It's a casserole! It's a salad! It's hot chickeny goodness in 3 easy steps! Enjoy!
Provided by JEANNIED59
Categories Salad
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small skillet, saute the mushrooms in oil.
- Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 17.4 g, Cholesterol 62.1 mg, Fat 38.4 g, Fiber 1.6 g, Protein 17.7 g, SaturatedFat 6.9 g, Sodium 735.9 mg, Sugar 3.3 g
CHINESE CHICKEN SALAD
Here's a cool, easy entree perfect for steamy summer days! You can do most of the preparation for this dish ahead of time and just mix it together before serving. The crispy lettuce and wonton skins keep this dish light, while the chicken and dressing give it wonderful flavor. -Shirley Smith, Yorba Linda, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside. , In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.
Nutrition Facts :
CHINESE CHICKEN SALAD
Steps:
- Place chicken in a shallow pot or non-stick pan with just enough water to keep it from burning. Season with salt and pepper. Cover, turn heat to medium and cook 5 minutes. Add peas to pan, cover and continue cooking 3 to 5 minutes more until chicken is tender and snap peas are blanched but still crunchy. Remove from heat, pour off liquid and let cool.
- Place sesame tahini and sesame oil in a large salad bowl, whisk in lime juice and stir until combined. Add soy sauce, ginger, sugar and chili paste. Taste and adjust seasonings. Add chicken, snap peas, cabbage, peppers, sprouts, scallions, carrots and cilantro. Toss until all ingredients are coated with dressing. Serve immediately.
Nutrition Facts : Calories 194.43 calorie, Fat 3.4 grams, SaturatedFat 0.57 grams, Carbohydrate 18.1 grams, Fiber 4.18 grams
CHINOIS CHICKEN SALAD WITH CHINESE MUSTARD VINAIGRETTE
Steps:
- Preheat the oven to 450 degrees F.
- Season the chicken breast on both sides with salt and pepper. Heat a large saute pan over high heat. When the pan is hot, add the oil and heat to almost smoking. Add the chicken, skin side down and cook for 4 minutes. The skin should be golden brown. Turn the chicken over and place in the oven. Roast until the chicken is just cooked through and the juices run clear, about 15 to 20 minutes.
- While the chicken is in the oven, prepare the greens. Fill a very large bowl halfway full with ice water. Quarter the Napa cabbage lengthwise and remove the core. Thinly slice the cabbage widthwise and place in the ice water. Repeat this same process for the radicchio. Halve the romaine lettuce lengthwise and then thinly slice. Add to the water. Mix all of the greens well in the ice water and let sit for about 5 minutes. Drain. Place in a clean kitchen towel and dry well. Be careful not to bruise the greens. Refrigerate.
- Remove the chicken from the oven and cool enough to handle. Remove the skin and slice the chicken. Discard the skin and bones. Roughly chop the sliced chicken and place in a large bowl. The chicken should still be warm. Add some of the vinaigrette and toss well. Add the greens and a little more vinaigrette and toss until everything is well coated.
- Place a small mound of greens on 4 plates. Top each mound with a spring roll basket and lightly press to stabilize. Fill the baskets with more of the salad. Top with some of the fried springroll strips, a sprig of cilantro, peanuts, and a lime wedge.
- Place all of the vinaigrette ingredients in a blender and blend until smooth. Correct the seasonings. Refrigerate until ready to use.
- Heat a deep fryer to 375 degrees F. Or fill a deep pot halfway full with oil and heat to 375 degrees F.
- Roll up 2 of the egg roll wrappers and julienne. Set aside. Place 1 of the remaining wrappers in the hot oil for 5 seconds to soften. Then, carefully push the center of the wrapper down with a ladle. Fry just until the oil stops sizzling, about 15 to 30 seconds. The basket should be golden brown. Remove with tongs to a paper towel lined plate to drain. Repeat with the remaining 3 wrappers. Once all of the baskets are made, add the julienne strips and fry just until the oil stops sizzling and the strips are golden brown, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
CHINESE CHICKEN SALAD
From Firehouse Food cookbook courtesy of Terry Woo. This recipe includes a poaching method for ensuring succulent chicken for salads or sandwiches.
Provided by cookiedog
Categories Chicken Breast
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- To Poach the Chicken: Put the breasts in a medium saucepan with the soy sauce and just enough water to cover chicken. Bring to a boil, cover, and remove from the heat. Let stand, covered, for 30 minutes. Remove the chicken breasts from the poaching liquid and reserve the liquid for another use. Let the chicken cool, then tear the meat into bite-sized pieces.
- To Make the Dressing: Combine the mayonnaise, sugar, vinegar, sesame oil, soy sauce, cayenne, garlic, ginger, and cilantro in a blender or food processor and puree until smooth. Refrigerate until ready to use.
- Caramelized Almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes. Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
- To assemble the salad: In a large salad bowl, toss the chicken with the lettuce, carrots, noodles, and dressing. Top each serving with some of the caramelized almonds and sesame seeds.
CHINESE CHICKEN SALAD
Fresh, crunchy and so good! I made this up when my favorite Chinese dressing mix was discontinued. My husband loves this! We usually eat it just between the two of us while the kids eat a cheese pizza. But the kids usually end up eating some too.
Provided by HelenG
Categories Asian
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Prepare dressing by adding all ingredients to shaker, shake well and let sit a minimum to 1 hour.
- Boil chicken until no longer pink, about 10-15 minute let cool then cut into bite size pieces.
- While cooking chicken, chop lettuce, shred carrot, peel and slice cucumber, chop cilantro, slice onions, and crush peanuts.
- Put everything in a salad bowl and toss very well with dressing (you may not use it all).
- This is good with soft rolls or sesame crackers.
Nutrition Facts : Calories 845.9, Fat 60.5, SaturatedFat 9.7, Cholesterol 68.4, Sodium 1134.6, Carbohydrate 42.3, Fiber 5.6, Sugar 31.9, Protein 36.8
CHINESE CHICKEN SALAD WITH TANGY DRESSING
Every good cook needs a recipe for Chinese Chicken Salad at her fingertips. I thought I'd share mine with you. The dressing is divine. This never fails to please! I usually roast a chicken in the oven for this -- but if I'm running short on time, I'll pick up a roasted chicken at the grocery store or Costco. I normally double the dressing part of the recipe -- just so I don't come up short.
Provided by Bobbie
Categories < 4 Hours
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- To assemble salad (do this as close to serving as is possible).
- Combine shredded cabbage, green onions, cilantro, water chestnuts & almonds. If making ahead, omit the almonds until final assembly.
- Add chicken to cabbage mixture along either broken/crushed Top Ramen noodles. Mix well.
- To make dressing:.
- Combine all ingredients and mix thoroughly (I use a screw top jar to make the dressing in).
- Pour dressing over salad and toss to coat.
- This is a great main dish served with some fresh fruit and croissants.
- Cooking time reflects the time to roast a chicken.
Nutrition Facts : Calories 369.4, Fat 28.6, SaturatedFat 3, Sodium 324, Carbohydrate 26.3, Fiber 5.6, Sugar 11.6, Protein 6.2
CHINESE CHICKEN SALAD
A delightfully light chicken salad with just the right amount of crunch. I make this quite regularly as it's easy and really refreshing. And, ok, I'm addicted to it. ;o) If you can't get Napa cabbage, try iceberg lettuce, but don't use savoy cabbage or anything else; they're way too firm. Don't skip the exploding maifun rice noodles which are the hallmark of this salad. They can be found in any Asian market and some larger supermarkets. Dynasty is one brand of Maifun, aka rice sticks.
Provided by Sandi From CA
Categories Salad Dressings
Time 22m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Parboil the chicken until cooked through. Let cool. Tear into very small pieces with your fingers (easier than cutting and looks better!) and stir fry with the teriyaki sauce for one minute. Set aside.
- *** OR, you could cut the raw chicken up into 1-2" cubes and stir-fry with the teriyaki sauce until done, then shred by hand when cool.
- Chop, not tear, the Napa cabbage into roughly 1/4" x 2" strips. Add the green onion, almond slivers, sesame seeds, cilantro and chicken and gently toss.
- Heat the vegetable oil to 375F degrees. Test a couple of maifun noodles by dropping them in the hot oil; if they "explode" immediately, your oil is hot enough. Deep fry the remaining maifun noodles in batches (they puff up to 5 times their original size) and drain on paper towels. Be gentle... they're fragile.
- Combine all dressing ingredients in cruet and shake well. To serve, very gently fold noodles into salad, then add dressing at the last minute to maintain salad crispness. Top with fried wonton wrapper strips.
CHINESE CHICKEN SALAD
I've always loved Chinese Chicken Salad and I've collected ingredients from several places and created a salad with all the things I liked best. It's a favorite in my family the there's never leftovers - it just seems to disappear! Hope you like it too.
Provided by mibaven
Categories Salad Dressings
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pour salad oil into pan (wok is best) about 3" deep and heat to 375-400 degrees. (hot).
- Break the rice sticks into the hot oil (a little at a time) - it will puff in a few seconds. Use 2 spoons and turn over so all noodles are cooked evenly. Remove as soon as it stops crackling and place on paper towels to drain. Set aside. NOTE: Remove all small pieces from oil to prevent burning and smoking.
- Shred lettuce into salad bowl. Mix all ingredients and top with chicken and fried rice sticks and won tons. Lightly toss the salad and top with dressing.
- For Dressing:.
- Place all ingredients in a salad dressing bottle and shake well and it's ready to serve.
Nutrition Facts : Calories 617.6, Fat 24.5, SaturatedFat 4.4, Cholesterol 46.4, Sodium 354.3, Carbohydrate 80.2, Fiber 5.2, Sugar 27.8, Protein 21.4
CHINESE CHICKEN SALAD
Make and share this Chinese Chicken Salad recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine the cabbage, carrots, scallions, 1 teaspoons soy sauce, 1 teaspoons sugar, and a big pinch of salt. Set aside for 20 minutes, tossing occasionally.
- In a small food processor, chop the garlic and ginger. Scrape the bowl with a spatula, add the 1/4 cup cilantro and chop thoroughly. Scrape the bowl, add the peanut butter, 1 Tbs. hot water, the lemon juice, 1 Tbs. oil, 3 Tbs. soy sauce, and 2-1/2 teaspoons sugar. Pulse until well combined, scraping the bowl as needed.
- In a large skillet over medium-high heat, heat 1 Tbs. oil.
- Season the chicken pieces with salt and put them in the hot pan (in batches, if necessary). Cook on one side until the edges are white (1 to 2 minutes); turn and cook until just firm, another 1 to 2 minutes.
- Transfer to a cutting board and stack them in one or two piles; let rest for 3 to 4 minutes. Slice the chicken into generous 1/4-inch strips and put them in a large bowl.
- Squeeze the cabbage mixture well and add it to the chicken, pour in the dressing, and toss well to combine.
- Divide among four plates and garnish with the remaining cilantro and the toasted almonds or peanuts.
Nutrition Facts : Calories 880.5, Fat 59, SaturatedFat 11.8, Cholesterol 145.3, Sodium 1288.2, Carbohydrate 30.5, Fiber 7.5, Sugar 16.4, Protein 61.9
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHINESE CHICKEN SALAD
From Gourmet Magazine. Excellent and sets itself a part from other Chinese Chicken Salad recipes. Fried wonton stips, snow peas, rostisserie chicken, almonds, tangy Asian dressing...etc.
Provided by lisar
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Make fried wontons: Cut wonton wrappers into ½ inch strips and separate on paper towels. Heat ¾ inch oil in large pot over moderate heat until oil registers 350 degrees on thermometer.
- Fry strips 5 or 6 at a time, gently turning over with a slotted spoon, until just golden, 15 to 30 seconds a batch.
- Transfer to paper towels to drain, then season with salt.
- Make salad: Cook snow peas in a 4 quart pot of boiling salt water until crisp tender, about 1 ½ minutes.
- Transfer with a slotted spoon to a bowl with ice and cold water to stop cooking, then drain in colander and pat dry.
- Cut diagonally into 1 inch pieces and put into a large bowl with cabbage and romaine.
- Make dressing: Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. (I just shake in a jar.)
- Toss chicken and scallions with 1/3 cup of the dressing in another large bowl.
- Then add cabbage mixture, cilantro, almonds and sesame seeds to chicken and toss and enough of the remaining dressing (whisk or shake again) to coat.
- Sprinkle with wontons right before serving.
- *Wontons can be fried 1 day ahead, cool completely, then kept in airtight container at room temperature.
Nutrition Facts : Calories 351.6, Fat 13.3, SaturatedFat 2.3, Cholesterol 54.9, Sodium 1282.2, Carbohydrate 32.9, Fiber 6.3, Sugar 9.1, Protein 27
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.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 15.8 g, Cholesterol 127.4 mg, Fat 26.3 g, Fiber 2.5 g, Protein 15.8 g, SaturatedFat 4.1 g, Sodium 332.6 mg, Sugar 11.6 g
CHINESE CHICKEN SALAD
For all you protein addicts out there, I present my Gluten Free Chicken Salad Recipe! From: http://www.elanaspantry.com/chinese-chicken-salad/
Provided by Elanas Pantry
Categories Low Protein
Time 10m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine chicken, lettuce, jicama, sesame seeds and shallot.
- Drizzle with Asian Salad Dressing.
- Serve.
Nutrition Facts : Calories 104.7, Fat 5, SaturatedFat 0.7, Sodium 16.4, Carbohydrate 13.4, Fiber 7.5, Sugar 3.1, Protein 4
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