ASIAN ROTISSERIE CHICKEN SALAD (MARTHA STEWART)
A light, flavourful, and easy summer salad from Martha Stewart. For a salad with the best texture, shred the chicken instead of cubing it. The technique is simple: Holding a fork, tines down, in each hand, pull the meat into pieces along the grain.
Provided by blucoat
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
- In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing.
- Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.
Nutrition Facts : Calories 648.3, Fat 48.2, SaturatedFat 10.9, Cholesterol 129.4, Sodium 262.8, Carbohydrate 18.5, Fiber 6, Sugar 6.5, Protein 38
ASIAN NOODLE SALAD WITH CHICKEN AND CILANTRO
Keep your cool in the kitchen with this no-cook noodle salad. The star of this recipe is the Vietnamese-style sauce, with ginger, garlic, jalapeno, rice vinegar, and sugar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 11
Steps:
- In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
- Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.
Nutrition Facts : Calories 608 g, Fat 14 g, Fiber 1 g, Protein 42 g
CRUNCHY ASIAN CHICKEN SALAD
This crunchy salad is ready in 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 10m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together vinegar, oil, ginger, and sugar; season with salt and pepper. Divide dressing between two small airtight containers.
- In a large bowl, toss together lettuce, chicken, bell pepper, and cilantro. Divide between two airtight containers; refrigerate, up to overnight. To serve, top with dressing and, if desired, noodles.
Nutrition Facts : Calories 384 g, Fat 18 g, Fiber 2 g, Protein 37 g
CHICKEN SALAD CONTESSA
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
- When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
- Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
- For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
- Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.
ASIAN CHICKEN SALAD
This Asian Chicken Salad makes for a great lunch. Most of a jalapeño's spiciness is in the ribs and seeds-omit them for a milder dressing. Swap cubed firm tofu for the chicken to make the salad vegetarian.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 15m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together lime juice, soy sauce, jalapeno, oil, and sugar until combined. Add cabbage, carrots, cilantro, mint, and chicken, and toss well to combine. Serve immediately.
Nutrition Facts : Calories 199 g, Fat 8 g, Fiber 4 g, Protein 24 g
ASIAN ROTISSERIE CHICKEN SALAD
For a salad with the best texture, shred the chicken instead of cubing it. The technique is simple: Holding a fork, tines down, in each hand, pull the meat into pieces along the grain.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 10
Steps:
- Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
- In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.
ASIAN CHICKEN AND CABBAGE SALAD
This Asian Chicken and Cabbage Salad makes for an easy dinner. You can use leftover chicken and the sesame oil helps give it an Asian flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a blender, combine scallions, cilantro, vinegar, ginger, and sesame oil; blend until smooth. Season generously with salt and pepper. Set dressing aside.
- In a large bowl, toss the cabbage, carrots, and chicken with dressing. Divide evenly among plates; garnish with cilantro sprigs, and serve with rice crackers, if desired.
Nutrition Facts : Calories 278 g, Fat 11 g, Fiber 5 g, Protein 28 g
ASIAN ORZO AND ROTISSERIE CHICKEN SALAD
Put the rotisserie chicken to work in this Asian Rotisserie Chicken and Orzo Salad with edamame and toasted slivered almonds. Serve this salad as a side!
Provided by My Food and Family
Categories Cooked Chicken Recipes
Time 15m
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Cook edamame in saucepan of boiling water 3 min.; drain.
- Rinse edamame with cold water; drain well. Place in large bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 530, Fat 22 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 27 g
CHICKEN WITH COUSCOUS AND ORANGE
Use the supermarket staple of rotisserie chicken to create this simple dinner. Shred the chicken and combine with couscous, mint, and orange to create a refreshing meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- In a medium bowl, pour 1 cup boiling water over couscous. Cover and let sit until tender, 5 minutes. Fluff with a fork. In another medium bowl, combine chicken, pistachios, orange, mint, oil and vinegar. Season with salt and pepper. Toss couscous with chicken mixture.
Nutrition Facts : Calories 321 g, Fat 9 g, Fiber 4 g, Protein 16 g
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