Asian Chicken Salad On Crackers Food

CHINESE CHICKEN SALAD

Steps:

• Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
• Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
• Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!

ASIAN CHICKEN SALAD

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

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.

ASIAN CHICKEN SALAD

Steps:

• Mix together mayo, soy sauce, and sesame seed oil to make dressing.
• Combine remaining ingredients into dressing.
• EASY!

PULLED CHICKEN SALAD

Steps:

• Combine the dressing ingredients in a small bowl and set aside.
• Remove all the meat from the chicken, shred into large chunks and pop in a large bowl. Add the cabbage, carrots, spring onions, chillies and half the coriander. Toss together with the dressing and pile onto a serving plate, then scatter over the remaining coriander and peanuts.

CHOPPED ASIAN CHICKEN SALAD W/HONEY-SESAME CRACKERS

Steps:

• Preheat the grill to medium heat.
• Make the Asian BBQ sauce. In a small bowl whisk together the hoisin sauce, soy sauce, sweet Thai chili sauce, sesame oil, honey, Dijon mustard, crushed red pepper, ginger, garlic and lemon juice. Set aside and to be divided.
• Add the chicken to a bowl or gallon size zip lock bag and toss with 1/2 of the Asian BBQ sauce. Allow to marinate for about 20-30 minutes. Grill for 5 to 6 minutes per side or until the chicken is cooked through. Once the chicken is cooked, let rest for a few minutes and then cut into chunks.
• While the chicken is cooking preheat the oven to 375 degrees F. Cut the tortillas in whatever shape you prefer - triangle, circles, squares. Place the cut tortillas on a greased baking sheet. In a small bowl whisk together the 1 1/2 tablespoons hoisin sauce, 1 tablespoon soy sauce and 1 tablespoon honey. Brush the sauce all over the upside of the tortillas, sprinkle the tortillas with the sesame seeds. Bake for 5-8 minutes, just until the chips are browning on the edges. Watch closely so as not to burn.
• To make the salads, combine lettuce, cabbage, carrots and green onions in a large bowl and toss well with olive oil, rice wine vinegar, sesame seeds and poppy seeds. Add in chicken and toss well, then separate on to two plates or bowls. Drizzle the salads with the remaining Asian BBQ sauce and serve with the honey sesame crackers.