Szechwan Chicken Salad With Dressing Recipes

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.

Steps:

• Whisk together the soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 to 2 hours.
• Heat the vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place onion and bell pepper on a plate and set aside. Reduce heat to medium-low, stir chicken and marinade into the same skillet. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. Stir in cashews and cook for 1 to 2 minutes. Stir in the onion and bell pepper, cooking until heated through.

Steps:

• Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
• Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
• Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

Steps:

• In a small saucepan heat cooking oil and sesame oil over medium-high heat for 1 minute.
• Cook and stir garlic and ginger in hot oil for 15 seconds.
• Remove saucepan from heat; stir in the vinegar, soy sauce, and 3 tablespoons water.
• Cool completely.
• Rinse chicken; pat dry.
• Place in a plastic bag set in a shallow dish.
• Pour half of the soy mixture over the chicken; reserve remaining soy mixture.
• Close bag.
• Marinate in the refrigerator for 4 to 24 hours.
• Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar.
• Cover and chill for 4 to 24 hours.
• Drain chicken, discarding marinade.
• Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.
• Cut chicken into bite-size strips.
• Combine the carrot and jicama.
• To serve, line 4 salad plates with the lettuce.
• Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts.
• Stir dressing; drizzle 1 tablespoon dressing over each serving.

Steps:

• Place all ingredients for dressing into a small saucepan.
• Warm on low heat until creamy and well blended, whisking constantly.
• Add a 1 or 2 tablespoons of water to dressing until desired consistency.
• Mix about 2 cups of cold water and 1 Tbsp of lemon juice.
• Core apple and pear, cut into thin slices and drop into cold water.
• Wash and tear greens into bite size pieces.
• Combine chicken, cucumber and coriander.
• When ready to serve, drain and lightly dry the fruit.
• On chilled salad plates divide the greens into 2 portions, place chicken mixture in mound on top.
• Arrange the fruit slices on top and serve with the dressing.

Steps:

• Preheat oven to 475 F.
• Spray a roasting rack and shallow roasting pan with nonstick spray or grease lightly with some oil.
• Remove skin from chicken, rinse well, and pat dry.
• Using a pastry brush, coat both sides of each piece of chicken well with the salad dressing (there should be a little left over).
• Set breasts, meaty sides up, onto the sprayed roasting rack and sprinkle with rosemary.
• If you like, season to taste with a little seasoned salt& pepper.
• Sprinkle bread crumbs on top of the chicken (or you can dump the crumbs in a dish and roll the chicken in the crumbs if you like more coating-this may require addtl crumbs).
• Bake 20 minutes, then flip pieces over using a pair of tongs and brush with some more salad dressing (if you chose to roll your chicken in the crumbs, then skip the extra salad dressing).
• Bake another 40 minutes or until cooked through.
• Cook time will vary based on the actual weight of your chicken pieces-allow 15 minutes per pound plus 10-15 extra minutes to calculate the total cooking time (this includes before and after flipping the chicken).

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside., Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving.,

Steps:

• In glass bowl, mix together soy sauce, sugar and red pepper flakes. Add chicken strips, turning to coat; cover and marinate in refrigerator 20 minutes.
• In frypan, place sesame oil over high heat. Add chicken strips and stir-fry about 5 minutes or until chicken is lightly browned. Remove chicken from frypan and cool.
• In large bowl, place vermicelli, chicken, green onions, carrots, cucumber and bean sprouts; toss gently to mix well.
• Pour Dressing over mixture and stir until well coated. Refrigerate 30 minutes, arrange on platter and sprinkle with sesame seeds.
• For the Dressing: In small bowl, whisk all dressing ingredients together.

Steps:

• Cut cooked chicken into bite sized pieces.
• Cook noodles until al dente. Drain and toss with 1/2°C soy sauce and peanut oil.
• In a separate bowl combine mayo, mustard, sesame oil and remaining 1/4 cup soy sauce and ***chili oil to taste or hot sauce. Refrigerate until ready to use.
• Add chicken, green onion, carrots, sweet red pepper, bamboo shoots, miniature corn, and chopped cilantro to noodles. Mix gently.
• Add reserved mayo mixture and blend well.
• Cover and refrigerate until ready to serve, preferably overnight.
• About 30 minutes before serving, remove from fridge and toss in julienned snow peas, adding a little extra soy and peanut oil or mayo if the noodles seem dry.
• Garnish with cilantro and sesame seeds.

Steps:

• Cut the celery thinly on the diagonal; stack and cut into matchstick shreds. In enough water to cover the celery, parboil it for 10 seconds; drain and run under cold water to stop cooking. Drain again and set aside.
• Mix the chilies, ginger, garlic and scallions with soy sauce, vinegar, sugar, salt and white pepper in a bowl, and allow to sit for 5 to 10 minutes.
• Toss with the chicken, sesame oil, celery and coriander. Allow to sit 5 minutes; toss again and serve.