CHICKEN STIR-FRY SALAD
When your family tells you the dish you just made was restaurant-quality-well, that feels pretty good. This Chicken Stir-Fry Salad will get the job done!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook chicken in large nonstick skillet on medium-high heat 5 min. or until done, stirring occasionally. Remove chicken from skillet; cover to keep warm.
- Heat dressing in same skillet on medium-high heat. Add vegetables; cook and stir 3 min. Add chicken, nuts and soy sauce; cook 2 min. or until vegetables are crisp-tender and mixture is heated through, stirring frequently.
- Serve over greens.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g
SESAME CHICKEN STIR FRY SALAD
This recipe is from a Pampered Chef book, and is a favorite in our home. I substitute the dressing with Newman's Own Low Fat Sesame Ginger salad dressing, and since I love garlic and ginger, I double or triple them.
Provided by Haversac
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For dressing whisk all ingredients in a small bowl, or use Newman's Own Low Fat Sesame Ginger dressing.
- For salad, heat oil in skillet.
- Add chicken, carrots, garlic, gingerroot and sesame seeds.
- Stir-fry 4-5 minutes until chicken is done.
- Arrange spinach on plate, or platter.
- Top with green onions and pineapple and chicken mixture.
- Drizzle with dressing.
Nutrition Facts : Calories 308.4, Fat 21.6, SaturatedFat 3.9, Cholesterol 48.4, Sodium 219.9, Carbohydrate 11.5, Fiber 2.5, Sugar 6.8, Protein 18.5
STIR-FRY CHICKEN SALAD
Use your favourite vegetables to make this tasty Quick 'N Easy stir-fry Chicken Salad. Great for casual outdoor eating. Adjust the garlic to suit your taste. The original recipe had no garlic. NO garlic! If you are not using a non-stick pan or wok, you may need slightly more oil. This recipe makes four generous serves. If you are serving this with another dish, there should be ample for six. Adapted from Rodale's 'Terrific Chicken: 100 Great Meals in Minutes'.
Provided by bluemoon downunder
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute.
- Add the chicken and stir-fry for 5 minutes or until golden.
- Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
- Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
- Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
- Serve with noodles or rice.
FRIED CHICKEN SALAD
You'll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
- Set aside 1 tablespoon each of the celery, scallions and pickle.
- Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
- Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.
EASY CHICKEN STIR-FRY
This seriously simple meal is the thing to make on nights when you don't know what to cook. Chicken breast, onions, bell pepper and snow peas come together in an ultra-fast stir-fry with a silky, flavorful sauce that'll be on the table in a matter of minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- In medium bowl, mix broth, cornstarch, soy sauce, vinegar and honey. Beat with fork until smooth. Set aside.
- In 12-inch nonstick skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add chicken; cook 6 to 8 minutes, turning once, until cooked through. Add serrano chile, garlic and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
- Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add onions and bell pepper; cook 5 to 7 minutes, stirring frequently, until tender. Add snow peas; cook 30 to 60 seconds longer, until softened.
- Return chicken mixture to skillet. Stir sauce; add to chicken and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.
Nutrition Facts : Calories 270, Carbohydrate 15 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g
HEARTY STIR-FRY SALAD
"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
Nutrition Facts :
WARM STIR-FRIED SALAD
This recipe is a golden find. It is fast and healthy and has amazing flavor. We tried it once and agreed that this would go into the regular rotation. I've used dried tarragon and it turned out great.
Provided by Darcy Loo
Categories World Cuisine Recipes Asian
Time 2h25m
Yield 4
Number Of Ingredients 12
Steps:
- Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
- Remove chicken from marinade with a slotted spoon, reserving marinade.
- Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
- Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.
Nutrition Facts : Calories 501.1 calories, Carbohydrate 38 g, Cholesterol 65.9 mg, Fat 24.6 g, Fiber 9.8 g, Protein 36.9 g, SaturatedFat 4.7 g, Sodium 783 mg, Sugar 16.2 g
STIR-FRY SALAD
Frozen veggies, precooked chicken strips and greens are tossed with a zesty blend of Italian dressing and soy sauce in this easy entrée salad.
Provided by My Food and Family
Categories Home
Time 12m
Yield 4 servings, 2-1/3 cups each
Number Of Ingredients 5
Steps:
- Mix dressing and soy sauce; set aside. Place salad greens in large bowl.
- Spray large skillet with cooking spray. Add vegetable blend; cook and stir on medium-high heat 5 minutes. Add chicken breast strips, cook an additional 2 minutes or until heated through.
- Add to salad greens; mix lightly. Add dressing mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1200 mg, Carbohydrate 21 g, Fiber 6 g, Sugar 7 g, Protein 15 g
CHICKEN STIR-FRY
"This is a tasty, healthy meal that everyone in my house enjoys!" reports Lori Schlecht of Wimbledon, North Dakota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.
Nutrition Facts : Calories 306 calories, Fat 14g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 239mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
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STIR-FRIED CHICKEN SALAD | BETTER HOMES & GARDENS
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Total Time 2 hrs 30 minsCalories 179 per serving
- In a small bowl stir together vinegar, oil, mustard, sugar, salt, paprika, and pepper. Pour over chicken; close bag. Marinate chicken in the refrigerator for at least 2 hours or up to 5 hours, turning bag frequently.
- Meanwhile, in a large bowl combine spinach, tomatoes, carrot, jicama or water chestnuts, and radishes. Cover and chill until serving time.
- Spray a cold wok or large skillet with nonstick spray coating. Preheat over medium-high heat. Drain chicken, reserving marinade. Stir-fry chicken for 2 to 3 minutes or until cooked through. Add marinade and heat until boiling.
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4/5 (22)Calories 214 per serving
- Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.
- Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.
- Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts. Serve immediately. Serve with lime wedges, if desired.
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