Asian Chicken Salad Gluten Free Food

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ASIAN CHICKEN SALAD GLUTEN FREE



Asian Chicken Salad Gluten Free image

Honey mustard dressing over delicious cabbage and lettuce with crisp chicken pieces. I found it in the Sacramento Bee letter section. They described it as an Applebee's salad clone. Everyone in my family devoured it immediately. I was very surprised since my 7 year old and husband aren't usually salad eaters. She and her sisters say they so loved it and it was the best salad ever! I even forgot to add the Romaine so it was just the cabbages.

Provided by Sue Tip

Categories     Salad Dressings

Time 45m

Yield 12 cups, 10 serving(s)

Number Of Ingredients 20

1/4 cup honey
1/2 cup white vinegar
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon sesame oil (I substituted warmed oil with sesame seeds)
frying oil
2 eggs
1 cup 2% low-fat milk
1 cup flour (I used Bob's Red Mill GF all purpose flour)
1 cup corn flakes, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 lbs boneless skinless chicken breasts
6 cups chopped romaine lettuce
4 cups chopped napa cabbage
1 cup chopped red cabbage
2 shredded carrots
3 sliced green onions
1/3 cup sliced almonds
1 cup crunchy chow mein noodles (I used maifan rice sticks)

Steps:

  • Blend dressing ingredients together and chill.
  • In a shallow bowl beat the eggs, add milk and mix well. In another bowl, combine flour with cornflake crumbs, salt and pepper. Cut chicken breasts into strips. Dip each strip into egg mixture, then flour mixture, coating completely. Fry chicken in hot oil until coating is golden brown (about 5 minutes). Set aside.
  • In a salad bowl, toss romaine, cabbages, carrot and green onion. Drizzle with enough dressing to taste. Sprinkle with almonds and noodles. Top with chicken.

Nutrition Facts : Calories 332.5, Fat 11.3, SaturatedFat 2.1, Cholesterol 100, Sodium 526.4, Carbohydrate 30.7, Fiber 2.7, Sugar 11.4, Protein 26.9

THAI CHICKEN NOODLE SALAD (GLUTEN FREE)



Thai Chicken Noodle Salad (Gluten Free) image

The recipe comes from Living Without. It is loaded with tons of wonderful fresh vegetables. If you can boil water you can make this wonderful salad. When cooking gluten free, please read labels carefully. Costco has gluten free rotisserie chicken.

Provided by PaulaG

Categories     Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 lb gluten-free Thai rice noodles
2 tablespoons rice vinegar
2 tablespoons gluten-free soy sauce
1/2 tablespoon fish sauce (optional)
1 tablespoon sesame oil
1 tablespoon honey or 1 tablespoon brown sugar
1 teaspoon hot sauce (Sirracha) or 1/4 teaspoon red chili pepper flakes
1 garlic clove, finely minced
2 teaspoons finely minced fresh ginger
4 cups shredded gluten-free rotisserie-cooked chicken
2 medium carrots, sliced into thin matchsticks
1 red bell pepper, thinly sliced
1 English cucumber, halved length wise and thinly sliced crosswise
2 cups bean sprouts
2 green onions, white and green parts, thinly sliced (scallions)
1/3 cup cilantro or 1/3 cup Thai basil, roughly chopped, for garnish
2 tablespoons sesame seeds, for garnish
1 lime, sliced into wedges, for garnish

Steps:

  • Place noodles in a large heat-proof bowl. Bring 5 cups of water to a boil and pour water over the noodles. Make sure noodles are fully submerged. Let stand, stirring occasionally, until noodles become tender, 20 to 25 minutes. Drain well and place noodles back in the bowl.
  • While noodles are standing, stir together rice vinegar, soy sauce, fish sauce (if using), sesame oil, honey or sugar, hot sauce, garlic and ginger in a small bowl. After noodles have been drained, add this dressing to noodles and toss to coat.
  • Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine.
  • Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds. Serve with lime wedges on the side.

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