Oriental Chicken And Cabbage Salad Recipes

Steps:

• Combine cabbage, scallions, ramen noodles (reserve ramen flavor packet for dressing) and chicken; refrigerate for up to six hours.
• Just before serving shake together canola oil, sesame oil, rice wine vinegar, sugar, salt, pepper, and ramen flavor packet; pour dressing over salad and toss; add sesame seeds and almonds; toss until evenly mixed.
• NOTE: I like to make the salad and salad dressing seperately a few hours in advance of whatever party I'm going to ~ I just dress the salad at the last minute so that it stays nice and crunchy.

Steps:

• Bring broth to simmer in heavy large skillet over medium heat. Add chicken and simmer until just cooked through, about 7 minutes. Transfer to work surface to cool. Add snow peas to broth and cook until tender, about 3 minutes. Using slotted spoon, transfer peas to bowl of cold water. Drain. Set aside.
• Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl; cool.
• Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and sugar substitute in medium bowl. Whisk in reserved broth.
• Place cabbages, mushrooms, carrots and onions in large bowl. Pour dressing over and toss to combine.(Can be made 6 hours ahead. Cover; chill.)

Steps:

• Break Noodles into small pieces in large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard Seasoning Packet from soup mix or reserve for another use.
• Beat peanut butter and dressing with whisk until blended. Add to salad; mix lightly.

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:

• Bring broth to simmer in large skillet over medium heat.
• Add chicken and simmer until just cooked through, about 7 minutes.
• Transfer chicken to plate to cool.
• Add noodles to broth and add enough water to barely cover.
• Cook until noodles are done, about 3 minutes.
• Using slotted spoon, transfer noodles to bowl of cold water.
• Drain & set aside.
• Boil broth mix until reduced to 1/3 cup.
• Transfer to small bowl to cool.
• Add vinegar, cilantro, soy sauce, ginger, garlic, chili, and sesame oil to the broth and whisk to combine.
• In large bowl, combine cabbages, red pepper, carrots, and onions.
• Pour dressing over vegetables and toss to evenly coat.
• Cut chicken into bite size pieces.
• Arrange chicken and oranges on top of vegetables.
• Cover and chill 30 minutes. Serve on chilled plates.

Steps:

• Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
• To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

Steps:

• Combine soy sauce, vinegar, sugar and oil in a small saucepan and cook over medium heat until sugar dissolves.
• Remove from heat and cool.
• (Can be made a day in advance,) Refrigerate until ready to use.
• Break up Ramen noodles (discard seasoning packets or save them for another use).
• Saute noodles, almonds and sesame seeds in oil until they brown.
• Stir often.
• Remove from heat.
• Combine cabbage, onions and noodle mixture.
• Toss with the dressing about 20 minutes before serving (this allows the noodles to soften).

Steps:

• In a blender, combine scallions, cilantro, vinegar, ginger, and sesame oil; blend until smooth. Season generously with salt and pepper. Set dressing aside.
• In a large bowl, toss the cabbage, carrots, and chicken with dressing. Divide evenly among plates; garnish with cilantro sprigs, and serve with rice crackers, if desired.

Steps:

• Mix soy sauce, honey, lemon juice, oil, gingerroot and garlic in sealable heavy duty plastic bag or glass bowl. Add chicken; turn to coat with marinade. Seal bag or cover bowl.
• Refrigerate at least 4 hours, turning occasionally.
• Set oven control to broil. Remove chicken from marinade; reserve marinade.
• Place chicken on rack in broiler pan.
• Heat marinade to boiling in 1 quart saucepan; boil 1 minute.
• Broil chicken with tops 4 to 6 inches from heat 6 to 8 minutes; turning once. Cut chicken crosswise into 1/4-inch slices.
• Mix cabbage, carrots and noodles in large bowl. Arrange chicken on cabbage mixture. Sprinkle with green onions.

Steps:

• Mix chicken, coleslaw mix and green onions in large bowl.
• Mix remaining ingredients except chow mein noodles in small bowl. Toss with chicken mixture. Sprinkle with chow mein noodles.

Steps:

• Prepare dressing and set aside.
• Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• Once noodles have begun to slightly brown, add slivered almonds.
• If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
• Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• Add the ramen/almond mixture and stir well.
• Add dressing and stir to coat.
• I generally prepare the dressing right before serving.
• If it sits in the refrigerator too long, it gets very thick and won't remix well.
• Also, this amount of dressing is just the right amount to give the salad a good coating.
• If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
• If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

Steps:

• Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds.

Steps:

• Set seasoning packet from noodles aside. Crumble the noodles into a large bowl; add the cabbage, chicken, onions and sesame seeds. In a jar with a tight-fitting lid, combine the vinegar, sugar, water, oil, salt, pepper and contents of seasoning packets; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 8 hours or overnight.