Asian Chicken Salad With Spicy Orange Vinaigrette Food

ASIAN SESAME CHICKEN SALAD

Steps:

• DRESSING: Add rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil. Add sugar and garlic cloves and let sugar dissolve; about 1 minute. Remove from stove, discard garlic cloves. Place the rice vinegar in a mason jar, add sesame oil, canola oil, soy sauce, and sesame seeds. Allow the dressing to come to room temperature; about 10-15 minutes. Place lid on the jar and shake until the dressing mixes together. If dressing separates, shake again to combine.
• ASSEMBLE THE SALAD: In a large bowl, combine the ingredients for the salad, except the wonton strips. Ttop with the sesame vinaigrette and toss to combine. Top with wonton strips and serve immediately.

ASIAN CHICKEN SALAD WITH ORANGE-GINGER DRESSING

Steps:

• Using a blender or food processor, blend all of the dressing ingredients (yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon) until smooth and creamy. Refrigerate until ready to use.
• To assemble salads, place lettuce into large serving bowl or onto 4 serving plates. Toss together remaining ingredients except almonds on top of lettuce.
• Drizzle 1/2 of dressing on salad, reserving remaining portion so that guests can adjust amount to taste.
• Garnish with sliced almonds (optional).

CHINOIS CHICKEN SALAD WITH CHINESE MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 450 degrees F.
• Season the chicken breast on both sides with salt and pepper. Heat a large saute pan over high heat. When the pan is hot, add the oil and heat to almost smoking. Add the chicken, skin side down and cook for 4 minutes. The skin should be golden brown. Turn the chicken over and place in the oven. Roast until the chicken is just cooked through and the juices run clear, about 15 to 20 minutes.
• While the chicken is in the oven, prepare the greens. Fill a very large bowl halfway full with ice water. Quarter the Napa cabbage lengthwise and remove the core. Thinly slice the cabbage widthwise and place in the ice water. Repeat this same process for the radicchio. Halve the romaine lettuce lengthwise and then thinly slice. Add to the water. Mix all of the greens well in the ice water and let sit for about 5 minutes. Drain. Place in a clean kitchen towel and dry well. Be careful not to bruise the greens. Refrigerate.
• Remove the chicken from the oven and cool enough to handle. Remove the skin and slice the chicken. Discard the skin and bones. Roughly chop the sliced chicken and place in a large bowl. The chicken should still be warm. Add some of the vinaigrette and toss well. Add the greens and a little more vinaigrette and toss until everything is well coated.
• Place a small mound of greens on 4 plates. Top each mound with a spring roll basket and lightly press to stabilize. Fill the baskets with more of the salad. Top with some of the fried springroll strips, a sprig of cilantro, peanuts, and a lime wedge.
• Place all of the vinaigrette ingredients in a blender and blend until smooth. Correct the seasonings. Refrigerate until ready to use.
• Heat a deep fryer to 375 degrees F. Or fill a deep pot halfway full with oil and heat to 375 degrees F.
• Roll up 2 of the egg roll wrappers and julienne. Set aside. Place 1 of the remaining wrappers in the hot oil for 5 seconds to soften. Then, carefully push the center of the wrapper down with a ladle. Fry just until the oil stops sizzling, about 15 to 30 seconds. The basket should be golden brown. Remove with tongs to a paper towel lined plate to drain. Repeat with the remaining 3 wrappers. Once all of the baskets are made, add the julienne strips and fry just until the oil stops sizzling and the strips are golden brown, about 30 seconds. Remove with a slotted spoon and drain on paper towels.

SLICED CHICKEN SALAD WITH CHILI-GINGER VINAIGRETTE

Steps:

• Mix chicken broth, soy sauce, 1/3 cup corn syrup and next 5 ingredients in heavy large skillet. Bring mixture to boil; reduce heat to medium-low and simmer 5 minutes. Add chicken; simmer 8 minutes. Turn chicken over, cover skillet and turn off heat. Let stand 30 minutes to finish cooking chicken. Blend chili-garlic sauce, 1/2 cup corn syrup and 3 tablespoons poaching liquid in small bowl. Season with salt and pepper. Transfer chicken to plate; cool 10 minutes. (Dressing and chicken can be made 1 day ahead. Cover separately; chill.)
• Cut chicken crosswise into thin slices. Combine greens and jicama in large bowl. Toss with enough dressing to coat lightly. Divide salad among 6 plates. Top each with chicken; drizzle with some dressing. Garnish with sprouts and serve.

MANDARIN CHICKEN SALAD WITH ORANGE JUICE DRESSING

Steps:

• Mix the first 6 ingredients together.
• Chill.
• Mix the dressing ingredients together and chill.
• Serve on lettuce leaves.
• Decorate with fruit around the edges.
• Spoon salad dressing over the salad mixture when served.

ASIAN CHICKEN SALAD

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.

ASIAN CHICKEN SALAD WITH SPICY ORANGE VINAIGRETTE

Steps:

• Place the chicken, ginger, scallion, and salt in a saucepan and add enough cold water to cover the chicken.
• Bring to a boil over high heat.
• Decrease the heat to low and cover.
• Simmer until the chicken loses its raw look, about 15 minutes.
• Remove from the heat and let stand, covered, for 20 minutes.
• Drain the chicken; let the chicken cool until easy to handle.
• Remove and discard the skin and bone; pull the chicken meat into shreds.
• Vinaigrette--grate the zest from 1 orange into a small bowl and reserve.
• Cut off the peel from the oranges.
• Working over another bowl to collect the juices, cut between the membranes to release the orange segments.
• Squeeze the juice from the membranes, if necessary, to measure 2 tablespoons.
• Whisk together the orange juice and zest, soy sauce, vinegar, hoisin sauce, and hot sauce until combined.
• Gradually whisk in the vegetable oil, then the sesame oil.
• Bring a large pot of salted water to a boil over high heat.
• Add the noodles and cook according to the package directions until tender.
• Drain and rinse under cold running water; drain well.
• Transfer the noodles to a bowl.
• Add the chicken, orange segments, cucumber, scallions, and bell pepper.
• Add the vinaigrette and toss well.
• Sprinkle with the cilantro.
• Taste and season with soy sauce and hot sauce, as desired.
• Serve at room temperature.