ASIAN CHICKEN SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 1/2 cup chow mein noodles, for garnish
- For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
- For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
- Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.
ASIAN CHICKEN SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Drain and transfer the chicken to a cutting board.
- Meanwhile, make the dressing: Whisk the lime juice, peanut oil, brown sugar, fish sauce and Sriracha in a small bowl; set aside.
- Combine the cabbage, carrots, snow peas and mint in a large bowl. Add all but 2 tablespoons of the dressing and toss to coat.
- Thinly slice the chicken. Top each serving of salad with the chicken and peanuts; drizzle with the remaining dressing.
Nutrition Facts : Calories 430 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 100 milligrams, Sodium 900 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 43 grams
INDONESIAN GINGER CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
CHICKEN SALAD CONTESSA
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
- When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
- Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
- For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
- Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.
BAREFOOT CHINESE CHICKEN SALAD
Make and share this Barefoot Chinese Chicken Salad recipe from Food.com.
Provided by Miraklegirl
Categories One Dish Meal
Time 55m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees.
- Place the chicken breasts on a sheet pan and rub 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 into strips about the size of the asparagus pieces.
- Combine the shredded 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.
INA GARTEN'S CURRIED CHICKEN SALAD
Saw this on Ina Garten's Back to Basics a few weeks back. Been thinking about it a lot and I finally tried it! It was super yummy! The only change I made was to subsitute dried cranberries for the raisins because we don't like them! :) serve as sandwiches or scoop up with crackers! Enjoy! PREP TIME IS TIME TO ROAST CHICKEN AND COOL. COOK TIME IS TIME TO REFRIGERATE SALAD FOR FLAVORS TO BLEND!
Provided by SarahBeth
Categories Lunch/Snacks
Time 3h
Yield 1 medium bowl full, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice chicken in large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney and curry powder, and 1 ½ teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
INA'S CHICKEN SALAD SANDWICHES
This is the Barefoot Contessa's favorite chicken salad sandwich. I absolutely love all of her recipes and this was no exception. She roasts her chickens rather than poaching them to insure that the chicken stays moist. I have tried it both ways and I think I have to agree with Ina, I like the roasting method best. However, use whatever method you prefer.
Provided by Irish Rose
Categories Lunch/Snacks
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper.
- Roast for 35-40 minutes or until chicken is cooked through. Set aside to cool.
- When the chicken is cool, remove and discard the skin and bones and cut chicken into 3/4 inch pieces. Place chicken in bowl and add the mayo, tarragon, celery, 2 teaspoons salt and 1 teaspoon pepper and toss well.
- To assemble, spread a little mayo on half the bread slices, top with the chicken salad and amount of mixed salad greens you prefer.
- Cover with remaining slices of bread, cut in half and serve.
Nutrition Facts : Calories 460.4, Fat 26.8, SaturatedFat 5, Cholesterol 57.9, Sodium 632.5, Carbohydrate 35.4, Fiber 3.7, Sugar 8.5, Protein 20.9
ASIAN CHICKEN SALAD
"This satisfying salad is crunchy, nutty and sweet all at the same time," relates Barb Mickelson of Glenwood, Iowa. "To speed up preparation, I use chow mein noodles instead of fried wonton wrappers called for in the original recipe," Barb notes.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat.
Nutrition Facts : Calories 320 calories, Fat 18g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 335mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 3g fiber), Protein 13g protein.
ASIAN CHICKEN SALAD (ADAPTED FROM INA GARTEN) RECIPE - (4.3/5)
Provided by GwennW
Number Of Ingredients 21
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. Combine all of the vegetables and the cut chicken in a large bowl. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add sesame seeds and season to taste. Serve cold or at room temperature.
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