THAI CHICKEN SALAD WONTON CUPS
Wonton wrappers baked in a muffin tin to form cups, then filled with a refreshing Thai salad garnished with a little spice kick!
Provided by Nagi | RecipeTin Eats
Categories Appetiser Finger Food Party Food
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 160C/320F.
- Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
- Combine Dressing ingredients in a jar and shake to combine. Set aside for at least 10 minutes to allow the flavours to infuse.
- Combine Chicken Salad ingredients in a bowl and toss to combine.
- To serve: Discard the garlic clove from the Dressing, then toss it through the Chicken Salad. Divide the Chicken Salad between the cups. Garnish with sesame seeds and cilantro/coriander, if using. Serve immediately.
Nutrition Facts : ServingSize 48 g, Calories 74 kcal, Carbohydrate 6.4 g, Protein 6.2 g, Fat 2.4 g, Cholesterol 14 mg, Sodium 185 mg, Fiber 0.6 g, Sugar 1.1 g
ASIAN CHICKEN SALAD LETTUCE CUPS
"I serve this salad in lettuce leaves or in pita pockets to friends who enjoy something a bit out of the ordinary. This is fast, easy, a bit exotic and, best of all, delicious." If you like peanut butter, this is the chicken salad for you! Mary Bergfeld - Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired.
Nutrition Facts : Calories 237 calories, Fat 13g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 1253mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY
Here's what you need: chicken breasts, soy sauce, sesame oil, pepper, red pepper flakes, garlic clove, ginger, rice vinegar, sesame oil, soy sauce, sugar, garlic clove, ginger, romaine lettuces, red cabbage, carrots, green onion, cilantro, almond slice, fried wonton chip
Provided by Hitomi Aihara
Categories Lunch
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a large bowl, combine marinade ingredients.
- Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
- Fully cook chicken.
- Cut into cubes.
- In a mason jar, combine ingredients for the dressing. Shake and set aside.
- Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
- Enjoy!
Nutrition Facts : Calories 215 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, Sugar 8 grams
ASIAN CHICKEN SALAD
A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.
Provided by D
Categories Salad Green Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
- To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
- In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g
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
This easy-to-prepare salad is filled with zingy flavours - the simplified version is great for kids' lunchboxes too
Provided by Emma Lewis
Categories Lunch, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Cover the chicken with cold water, bring to the boil, then cook for 10 mins. Remove from the pan and tear into shreds. Stir together the fish sauce, lime zest, juice and sugar until sugar dissolves.
- Place the leaves and coriander in a container, then top with the chicken, onion, chilli and cucumber. Place the dressing in a separate container and toss through the salad when ready to eat.
Nutrition Facts : Calories 109 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 1.6 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein
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 CUPS
A delicious chicken salad with Asian-inspired flavors served in individual bread bowls. Perfect for a light lunch!
Provided by SunnyDaysNora
Categories Salad
Time 30m
Yield 12
Number Of Ingredients 20
Steps:
- Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
- Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
- Stir dressing into chicken mixture to thoroughly coat salad with dressing.
- Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.
Nutrition Facts : Calories 187 calories, Carbohydrate 15.8 g, Cholesterol 18.8 mg, Fat 11 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 1.9 g, Sodium 386.5 mg, Sugar 4.7 g
ASIAN CHICKEN LETTUCE CUPS
Steps:
- Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
- Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
- Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
- Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.
ASIAN CHICKEN SALAD CUPS RECIPE
Asian Chicken Salad Cups will be the delightful hit at your next gathering. Your guests will keep coming for more!
Provided by Dionne Baldwin
Categories Snacks
Time 52m
Number Of Ingredients 11
Steps:
- Chop cabbage and chicken, setting aside in a large container. Whisk together oil, vinegar, salt, pepper, onion powder, garlic powder and sugar to make the dressing. Taste the dressing and adjust it according to your taste. Pour half of the dressing over the cabbage and chicken. Toss until evenly coated. Add the remaining dressing, or as much as you prefer. Continue to toss until the salad is evenly coated with dressing. Preheat oven to 350°F. Lay one wonton wrapper over each opening in a muffin pan and push the wrapper down into the opening. Using a pastry brush, lightly brush olive oil onto the wonton wrappers. Bake until the wrappers are golden brown, about 10-12 minutes, then remove them from the oven and let them cool in the pan for about five minutes before transferring to a serving tray. Let them cool completely. Spoon Asian chicken salad into each cup and top with almonds.
Nutrition Facts : ServingSize 2 cups, Calories 116 calories, Fat 9 g, Carbohydrate 4 g, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, Sodium 78 mg, Sugar 3 g
ASIAN CHICKEN SALAD
Explore this tasty recipe for Asian Chicken Salad from My Food and Family. If you've got spaghetti and cooked chicken on hand, you already have most of what you need for this savory dish. Asian Chicken Salad is a perfect weeknight recipe the whole family will love!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1-3/4 cups each
Number Of Ingredients 9
Steps:
- Cook spaghetti as directed on package, omitting salt; drain.
- Place spaghetti in large bowl. Add next 4 ingredients; mix lightly.
- Whisk remaining ingredients until blended. Pour over salad; mix lightly.
Nutrition Facts : Calories 440, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 32 g
ASIAN CHICKEN SALAD
Make and share this Asian Chicken Salad recipe from Food.com.
Provided by startnover
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place the chicken in a ziplock with 2 T sesame oil and 2 garlic cloves. Let marinade for 20 minute.
- Whisk all dressing ingredients together till well incorporated, set aside.
- Place wonton strips onto sprayed baking sheet (or you can just fry them) Bake just till browned at 350° (watch closely).
- Grill chicken breasts till no longer pink. Cool and slice into strips.
- Toss romaine, carrots, cilantro, and onions. Then add chicken, wontons, almonds and mandarin oranges and toss w/ dressing till well coated. Serve.
Nutrition Facts : Calories 561.5, Fat 24.5, SaturatedFat 3.5, Cholesterol 69.1, Sodium 534.1, Carbohydrate 50.3, Fiber 11.3, Sugar 17, Protein 39.2
CHINESE CHICKEN SALAD WONTON CUPS
Chinese Chicken Salad Wonton Cups. Wonton wrappers baked in a muffin tin and stuffed with the BEST Chinese Chicken Salad - chicken, romaine, carrots, peanuts, cilantro, rice vinegar, soy sauce, honey, sesame oil, and more! Quick, easy, healthy, and delicious! Great as a light appetizer or as an on the go lunch!
Provided by Jennifer Debth
Categories Appetizer Lunch Main
Time 27m
Number Of Ingredients 16
Steps:
- Pre-heat oven to 375 degrees F and grease a muffin tin with cooking spray.
- Take two wonton wrappers in your hand. Lay them directly on top of each other. Take the top wonton wrapper and turn it 90 degrees, so the corners are all facing opposite directions.
- Place in one muffin tin slot and press down gently. Repeat with remaining wontons.
- Bake for 8-12 minutes, or until golden brown. Keep an eye on these to make sure they don't burn.
- Remove from muffin tin and set aside to cool.
- Place vinegar, soy sauce, honey, sesame oil, garlic powder, and ginger into a small bowl.
- Whisk until fully combined. Set aside.
- Place romaine, celery, carrots, green onion, cilantro, and roasted peanuts into a large bowl.
- Toss with desired amount of dressing (you'll definitely have leftover dressing).
- Taste and season with salt, if necessary.
- Fill each of the cooled wonton cups with 1/2 - 1 tablespoon StarKist Chicken Creations Ginger Soy.
- Top with salad and garnish with sesame seeds.
- Enjoy immediately!
Nutrition Facts : Calories 186 kcal, Carbohydrate 16 g, Protein 11 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 17 mg, Sodium 451 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHINESE CHICKEN LETTUCE CUPS
These make a delicious entree to an Asian meal. If you like you can used minced pork instead of chicken.
Provided by Terese
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour boiling water over the rice noodles.
- Allow to sit for 5 minutes then drain.
- Cut into smaller lengths.
- Heat a wok or non stick pan over a high heat with the oil.
- Add the chicken mince and stir fry for 4 minutes or until cooked through breaking up with a wooden spoon.
- Add the garlic and ginger and fry for a further 2 minutes.
- Toss in the noodles and stir until heated through.
- In a small bowl combine the sweet chilli sauce, fish sauce and soy sauce and stir through the mince.
- Remove from the heat and stir through the coriander.
- Serve in the lettuce cups.
ASIAN CHICKEN SALAD WONTON CUPS
Halve the recipe to make a smaller batch. You can bake the wonton cups up to 3 days ahead. Store them in an airtight container at room temperature. The salad can be prepared a day ahead, but keep the salad and dressing in separate containers until you are ready to serve.
Provided by Lisa Lin
Categories Appetizer
Time 1h20m
Number Of Ingredients 17
Steps:
- Prepare Wonton Cups
- Preheat the oven to 350ºF. Position an oven rack to the center position.
- Take one of the wonton wrappers and brush a thin layer of olive oil on one side. Flip it over and brush oil on the other side. Lay another wonton wrapper on top of the first wrapper. Brush olive oil over the second wonton wrapper. The other side of the wrapper will be greased when it comes in contact with the first wrapper.
- Continue stacking and brushing the wonton wrappers with oil until you get a stack of 5 wrappers.
- Cut the stack of wrappers diagonally so that you get 2 stacks of triangles. Repeat this process until you get 24 triangles.
- Then, take a triangular piece of wonton wrapper with the longest side (hypotenuse) facing up. Make a small pinch in the middle and gather the two top corners together to form a cup (see photos or video above for reference). Make sure there is no gap when you are shaping the wonton cups.
- Press the bottom of the wonton cup into a hole of a mini muffin pan to flatten it.
- Continue shaping the wontons until you have filled all the holes with the wonton cups.
- Place the muffin pans onto the baking sheet. This way, the muffin pans won't drop into the oven rack or get stuck.
- Bake the wonton cups for 10 to 12 minutes, until the edges are golden brown.
- Let the wonton cups cool for a few minutes before transferring them to a cooling rack. You may notice that the wonton cups look powdery. That's just excess starch from the wonton wrappers.
- Continue baking 2 more batches of wonton cups until you get 72 total.
- Prepare Chicken Salad
- Dice the chicken into 1/4-inch cubes. Transfer the chicken cubes to a mixing bowl.
- Add the shredded red cabbage, green cabbage, carrots, scallions, and sesame seeds. Toss everything together.
- In a small bowl, mix the soy sauce, honey, olive oil, vinegar, ginger, garlic powder, and sesame oil. Stir until the honey completely dissolves.
- Drizzle the dressing over the chicken and vegetables. Toss everything together.
- Spoon the chicken salad into the baked wonton cups. Serve.
Nutrition Facts : ServingSize 1 wonton cup with filling, Calories 33 kcal, Carbohydrate 3.2 g, Protein 1.4 g, Fat 1.6 g, SaturatedFat 0.3 g, Cholesterol 3 mg, Sodium 39 mg, Fiber 0.2 g, Sugar 0.7 g
CHICKEN SALAD WONTON CUPS
Crispy wonton cups filled with homemade chicken salad. These bite-sized appetizers are ready in minutes.
Provided by Atta Girl Amy
Categories Appetizer
Number Of Ingredients 4
Steps:
- Prepare the chicken salad and refrigerate until you're ready to fill the wonton cups.
- Preheat oven to 350 degrees.
- Gently press a wonton wrapper in each muffin cup using a wooden tart tamper.
- Bake wonton cups for 10-12 minutes until light golden brown.
- Allow wonton cups to cool and remove from the muffin pan.
- While the wonton cups are baking, wash the lettuce and allow it dry, before cutting or tearing it into small pieces.
- Wash and slice the tomatoes.
- When ready to serve, place a lettuce leaf in each baked wonton cup, fill with 2 Tablespoons of chicken salad and garnish with a tomato slice.
Nutrition Facts : Calories 64 kcal, Carbohydrate 5 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 79 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ULTIMATE ASIAN CHICKEN CHOPPED SALAD
Ever since I was a young child, whenever a restaurant offered an Asian or Chinese chicken salad-or anything else along those lines-I was sure to order
Categories salad
Time 40m
Yield 5 servings
Number Of Ingredients 29
Steps:
- For the spicy honey sesame cashews:Preheat the oven to 350ºF. Prepare a sheet pan with a sheet of greased parchment paper.In a small bowl, combine cashews and sesame seeds. Set aside.In a small sauce pan, combine water, sugar, honey and red pepper flakes with a generous pinch of kosher salt. Bring it to a simmer and let cook for 2-3 minutes.Remove from the heat and add cashews and seeds to the pot. Stir to coat the nuts and seeds and then place on the prepared sheet pan. Bake cashews and seeds at 350ºF for 15 minutes until golden, stirring every 5 minutes. Transfer the nuts to a fresh sheet of parchment paper and set aside to cool and firm up. Break the nuts apart when cool.For the ginger sesame vinaigrette:Add all of the ingredients to the jar of a blender and then puree on high until you have a smooth dressing. Set aside. For the salad:In a large bowl, add chicken, cabbages and all of the vegetables, then add the dressing and gently toss the salad to coat. Serve in bowls or transfer to a serving platter and top with cashews.
SPICY ASIAN-CHICKEN-SALAD LETTUCE CUPS RECIPE
Light, healthy, and still packing a ton of flavors, these lettuce cups are filled with shredded rotisserie chicken seasoned with mayo and chili.
Provided by Charlene Rice
Categories Wraps
Time 20m
Yield 1
Number Of Ingredients 11
Steps:
- In a medium bowl, mix the mayonnaise with the sambal oelek, mustard, and sesame oil
- Stir in the chicken, water chestnuts, and scallions and season with salt and pepper
- Spoon the chicken salad into the lettuce cups and top with a slice of avocado
- Serve with lime wedges
Nutrition Facts : Carbohydrate 25.27g, Cholesterol 945.05mg, Fat 301.91g, Fiber 16.65g, Protein 229.38g, SaturatedFat 69.70g, ServingSize 1.00 Cup, Sodium 3,796.75mg, Sugar 0.00, UnsaturatedFat 117.92g
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