ASIAN ISLAND GRILLED CHICKEN SALAD
Provided by Food Network
Time 25m
Yield 3-4 servings
Number Of Ingredients 8
Steps:
- Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
- Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
- Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
- Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
- Arrange salad on plates; top with bell pepper, onion, and chicken.
ASIAN ISLAND GRILLED CHICKEN SALAD
Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 25m
Yield 3
Number Of Ingredients 8
Steps:
- Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
- Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
- Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
- Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
- Arrange salad on plates; top with bell pepper, onion, and chicken.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 23.6 g, Cholesterol 91.2 mg, Fat 10.9 g, Fiber 4.4 g, Protein 34.5 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 5.9 g
ASIAN-STYLE GRILLED CHICKEN SALAD WITH CHERRY-PEANUT DRESSING
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Make the dressing: Whisk the cherries, 1 tablespoon reserved cherry juice, the soy sauce, peanut butter, vinegar, vegetable oil and sesame oil in a bowl. Set aside.
- Make the chicken: Put the cherries, 3 tablespoons reserved cherry juice, the soy sauce, white wine, brown sugar, Worcestershire sauce, ginger and garlic in a blender and puree until the cherries and garlic are finely chopped. Pour the marinade into a large resealable plastic bag. Pierce the chicken all over with a fork. Add to the bag with the marinade, seal and refrigerate at least 20 minutes or up to 8 hours. Preheat a grill to high. Brush the grates with vegetable oil. Remove the chicken from the marinade, brushing off any excess. Grill the chicken, covered, until the juices run clear, 5 to 7 minutes per side. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, prepare the salad: Preheat the oven to 350 degrees F. Soak the sauerkraut in a bowl of ice water 10 minutes; drain, rinse and squeeze out the excess water. Arrange the wonton strips in a single layer on a baking sheet and bake until crisp, about 5 minutes. Toss the sauerkraut and romaine with half of the dressing in a bowl; divide among plates. Top with the bell peppers, scallions, carrots, snow peas and water chestnuts. Slice the chicken and serve with the salad. Top with the crispy wonton strips. Serve with more dressing on the side. Photograph by Yunhee Kim
GRILLED ASIAN CHICKEN
Great for last-minute company or a quick dinner by rounding it out with a baked potato and tossed salad.
Provided by Janet M.
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
- Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
- Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
- Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 10.6 g, Cholesterol 67.2 mg, Fat 7.6 g, Fiber 0.2 g, Protein 25.7 g, SaturatedFat 1.5 g, Sodium 961.3 mg, Sugar 8.9 g
ASIAN GRILLED CHICKEN SALAD
Yet another recipe posted in preparation for Zaar's World Tour 4! Preparation time does not include the 30 minutes needed to marinate chicken breasts.
Provided by Sydney Mike
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts in a deep dish.
- In small bowl, whisk together all other ingredients EXCEPT lettuce.
- Pour half of this mixture over chicken, reserving remaining halv as dressing.
- Cover breasts & refrigerate for 30 minutes.
- Preheat broiler or prepare grill.
- Place chicken under broiler or on grill, cooking until no longer pink in center & juices run clear, about 5-10 minutes on each side.
- Slice chicken into short strips & serve over lettuce, topped with reserved dressing.
Nutrition Facts : Calories 365.3, Fat 16.8, SaturatedFat 2.5, Cholesterol 75.5, Sodium 406.6, Carbohydrate 28, Fiber 0.2, Sugar 25.5, Protein 25.3
GRILLED ASIAN CHICKEN PASTA SALAD
This cool noodle salad makes a great casual one-bowl dinner or a perfect dish for a potluck or buffet. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Combine the first seven ingredients. Pour 1/4 cup of marinade into a shallow dish, reserving remainder. Add chicken and turn to coat. Refrigerate 30 minutes., Drain chicken; discard marinade. Grill chicken, covered, on an oiled grill rack over medium heat (or broil 4 in. from heat) 5-7 minutes on each side, until a thermometer reads 165°. , Meanwhile, cook pasta according to package directions; drain and rinse in cold water. Combine remaining ingredients with reserved marinade. Cut chicken into 1-in. slices. Add pasta and chicken to vegetable mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 478 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 321mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
GRILLED ASIAN CHICKEN SALAD
From Grace Parisi, "Food and WIne" magazine. This recipe calls for "ginger-miso spice paste" which can be found at recipe #477833.
Provided by threeovens
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill over high heat; score chicken 1/4-inch deep.
- In a bowl, combine 2 tablespoons of the spice paste with 2 tablespoons of the oil; spread over chicken.
- Grill chicken until cooked through, about 7 or 8 minutes; let cool, then cut into thin strips.
- Meanwhile, blanch the snow peas in salted water for about 1 minute; drain and rinse in cold water, pat dry, and slice in half, lengthwise.
- In a large bowl, whisk the remaining spice paste with the lime juice and remaining oil; season with salt.
- Add snow peas, green onions, coleslaw mix, and chicken; toss and serve.
Nutrition Facts : Calories 289.2, Fat 18.2, SaturatedFat 2.9, Cholesterol 94.4, Sodium 113, Carbohydrate 7.3, Fiber 2.7, Sugar 3.7, Protein 24.2
GRILLED CHICKEN RAMEN SALAD
I love this chicken ramen salad because it's a complete meal in one bowl. Everyone loves when it's on the table-that's a reaction that doesn't happen every night, so I appreciate the kudos when I get them! -Karen Carlson, Alameda, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, heat oil over medium-low heat. Add ramen noodles; cook and stir until toasted, 5-8 minutes. Remove from pan; set aside., In a small bowl, whisk oils, vinegar, sugar and soy sauce until blended; set aside., Sprinkle chicken with pepper and salt. Place chicken on a lightly oiled grill rack. Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 165°, 8-10 minutes on each side. Cool slightly and chop into 1/2-in. pieces., In a large bowl, combine coleslaw mix and cilantro. Layer coleslaw mixture, peas, chicken, carrots, salad greens, noodles and green onions in an 8- to 10-qt. dish. Sprinkle with bacon; serve with vinaigrette.
Nutrition Facts : Calories 458 calories, Fat 29g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 738mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 22g protein.
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