Asian Chicken Salad Wraps Food

ASIAN CHICKEN SALAD WRAPS

Steps:

• In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat., Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.

FRESH ASIAN CHICKEN SALAD WRAPS

Steps:

• In a large bowl, combine the chicken, onions, cabbage, and carrot.
• For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
• Pour the dressing over the chicken and vegetables and toss to coat well.
• Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.

GINGERY CHICKEN SALAD LETTUCE WRAPS

Steps:

• Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth.
• Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.
• Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

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 WRAPS

Steps:

• In a medium bowl, wisk together peanut butter, water, lemon juice, soy sauce, garlic, sesame oil, ginger, and hot pepper sauce. Set aside.
• In a large bowl, mix together chicken, red pepper, cucumber, and scallions. Mix in 1 1/2 cups of the peanut sauce. Reserve any remaining sauce.
• Heat tortillas following package directions. Place about 1 cup of the chicken mixture on each tortilla and roll up. Serve any additional sauce on the side.

ASIAN CHICKEN SALAD WRAPS RECIPE - (4.5/5)

Steps:

• Stir together chicken salad, snow peas, rice noodles and ginger. Spread each wrap with 1/2 cup chicken salad mixture; sprinkle each with 1 tablespoon cilantro. Roll up tightly, and cut in half and serve! Southern Living May 2013

ASIAN CHICKEN SALAD

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.