Dressing For Chinese Chicken Salad Recipes

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CHINESE CHICKEN SALAD WITH RED CHILE PEANUT DRESSING

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 20



Chinese Chicken Salad with Red Chile Peanut Dressing image

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.

1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
2 teaspoons chipotle pepper puree
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
Salt and freshly ground pepper
1/2 head Napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
1/4 pound snow peas, julienned
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup thinly sliced green onion
2 cups shredded rotisserie chicken
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh mint leaves
Chili oil, optional
Grilled lime halves, for garnish

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



Chinese Chicken Salad image

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

3 ½ boneless chicken breast halves, cooked and diced
1 head lettuce, torn into small pieces
4 green onions, sliced
4 stalks celery, sliced thin
½ cup walnuts, chopped
2 tablespoons sesame seeds, toasted
6 ounces Chinese noodles, heated briefly to crisp
6 tablespoons seasoned rice vinegar
4 tablespoons white sugar
1 teaspoon salt
½ cup peanut oil

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



Chinese Chicken Salad image

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 :

6 ounces wonton wrappers, cut into 1/4-inch strips
Oil for deep-fat frying
3 cups cubed cooked chicken
1 head lettuce, shredded
4 green onions with tops, sliced
1/4 cup sesame seeds, toasted
DRESSING:
1/3 cup white wine vinegar
1/4 cup sugar
3 tablespoons canola oil
2 tablespoons sesame oil
1 teaspoon salt
1 teaspoon monosodium glutamate, optional
1/2 teaspoon pepper

DRESSING FOR CHINESE CHICKEN SALAD

This is a lower-fat clone of "Trader Joe's" sesame dressing that I devised for my sister. It is still as tasty as the original and is much better (less worse) for you.

Provided by Toby Jermain

Categories     < 15 Mins

Time 10m

Yield 2 cups, about, 12 serving(s)

Number Of Ingredients 9



Dressing for Chinese Chicken Salad image

Steps:

  • **Note:Gum tragacanth is an emulsifier and will keep the dressing from separating too much.
  • It is not absolutely necessary for the recipe, but it makes everything stick together much better.
  • If you can't find it, substitute 1 Tsp pectin powder, but at the pectin to the vinegar, not the oil.
  • Combine oils and gum tragacanth in blender on high speed.
  • Return oil mixture to measuring cup.
  • Add all remaining ingredients, except sesame seeds, to blender, and mix on high until well combined.
  • With blender running, add oil in a slow stream until dressing is emulsified.
  • Add sesame seeds, and pulse a couple of time to mix.
  • Pour dressing into a covered jar, and refrigerate at least one hour, until ready to use.
  • Makes about 12 3-Tbsp servings.
  • Serving Suggestion: Good on any salad, but especially good on mixed greens, topped with diced poached chicken, chow mein noodles, and toasted slivered almonds.

Nutrition Facts : Calories 98.4, Fat 7.7, SaturatedFat 1.1, Sodium 265.9, Carbohydrate 6.1, Fiber 0.9, Sugar 4.5, Protein 2.4

1/2 cup peanuts or 1/2 cup canola oil
3 tablespoons toasted oriental sesame oil
1/2 teaspoon gum tragacanth or 1 teaspoon dry pectin
1 cup rice vinegar
1/4 cup sugar
2 tablespoons Kikkoman soy sauce
1/2 teaspoon salt
2 teaspoons dry mustard
2 -3 tablespoons toasted sesame seeds

CHINESE CHICKEN SALAD DRESSING

Had lunch at a friends, she served this salad and the dressing was wonderful. I make this in a shaker bottle with a pour top and store in the refrigerator. It's a great light meal on these hot summer nights!

Provided by Barbs Miller

Categories     Salad Dressings

Time 5m

Yield 3-4 serving(s)

Number Of Ingredients 6



Chinese Chicken Salad Dressing image

Steps:

  • Combine all ingredients in a jar with tight lid or a pour top shaker bottle.
  • Shake to combine well, until sugar is well dissolved.
  • Put in refrigerator over night.
  • (I add a bit more soy sauce, for my taste).
  • Shake well and pour over salad made with: pouched chicken, romaine lettuce, mandarine oranges, snow peas, slivered almonds, seseme seeds, crisp Chow Mein noodles, etc.

Nutrition Facts : Calories 883.2, Fat 91.5, SaturatedFat 12, Sodium 502.9, Carbohydrate 17.9, Fiber 0.4, Sugar 16.9, Protein 1.5

1 cup vegetable oil
1/4 cup sesame oil (sounds like alot, but it's not)
1/3 cup rice vinegar
1/4 cup sugar
1 1/2 tablespoons soy sauce
2 teaspoons dry mustard

CHINESE CHICKEN SALAD DRESSING

Make and share this Chinese Chicken Salad Dressing recipe from Food.com.

Provided by Lisa_1

Categories     Salad Dressings

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 7



Chinese Chicken Salad Dressing image

Steps:

  • Heat all ingredients except oils until sugar dissolves, cool then add oils.
  • Salad Suggestions:.
  • toasted sesame seeds.
  • toasted slivered almonds.
  • shredded cabbage.
  • cilantro.
  • peas.
  • cumcumber.
  • bean sprouts.
  • chicken.
  • green onion.
  • tomatoes.

Nutrition Facts : Calories 212.5, Fat 17.1, SaturatedFat 1.4, Sodium 1006.1, Carbohydrate 13.6, Fiber 0.2, Sugar 12.8, Protein 1.9

1/2 cup sugar
1/4 teaspoon pepper
1/2 cup soy sauce
1/2 cup vinegar
1/2 cup water
2 tablespoons sesame oil
1/2 cup canola oil

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



Chinese Chicken Salad with Tangy Dressing image

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

4 cups chicken, cooked and shredded (skin removed)
1 large green cabbage, coarsely shredded
6 -8 green onions, thinly sliced (including some of the green tops)
1/2 cup fresh cilantro, rinsed, stemmed and chopped
1 (5 ounce) can sliced water chestnuts
1 (3 ounce) package Top Ramen noodles (save flavoring packet for another use)
3/4 cup sliced almonds
3 tablespoons rice wine vinegar
2 teaspoons dry mustard
4 teaspoons lemon juice
4 teaspoons soy sauce
3 -5 tablespoons sugar (depending on how sweet you like it)
1 large garlic clove (minced or pressed)
1 tablespoon grated fresh ginger
2 tablespoons sesame oil
2/3 cup canola oil
2 teaspoons sesame seeds

ASIAN CHICKEN SALAD

A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.

Provided by D

Categories     Salad     Green Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 10



Asian Chicken Salad image

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.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil
¼ cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

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