ASIAN CHICKEN SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
CHICKEN SALAD WITH AN ASIAN TWIST
The key to this recipe is the sesame oil which gives it a smokey, mellow flavor. This is a much healthier alternative to mayonnaise based chicken salad sandwiches.
Provided by MsTeechur
Categories Lunch/Snacks
Time 15m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix together yogurt, garlic powder, sesame oil, salt, pepper, asian dressing (there is a recipe here on Food.com that is awesome), and set aside.
- Chop the onion and celery into small pieces.
- Using a "slapper" food chopper, chop the cashews.
- Chop the chicken into small pieces.
- Mix the yogurt mixture in with the grapes, chicken, cashews, onion, and celery.
- Serve on a good, nutty bread (I like the ABM Seed Bread found here on Food.com) with spinach leaves. Sprinkle a few sesame seeds on top and serve.
Nutrition Facts : Calories 371.6, Fat 6.1, SaturatedFat 1.8, Cholesterol 30.5, Sodium 536.8, Carbohydrate 64.2, Fiber 6.1, Sugar 37.8, Protein 18.9
ASIAN TWIST CHICKEN SALAD
Make and share this Asian Twist Chicken Salad recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl combine the onions, garlic and ginger.
- In another small bowl whisk together the sugar, vinegar, peanut oil, chili oil and tamari sauce.
- Toss with the onion mixture.
- Let stand for 10 minutes.
- Place remaining ingredients except cilantro and cashews in a large bowl and toss in Onion mixture.
- Sprinkle top with cilantro and cashews.
ASIAN CHICKEN SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 430 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 100 milligrams, Sodium 900 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 43 grams
PULLED CHICKEN SALAD
Pull apart a ready-roasted chicken to whip up this healthy, vibrant, low-calorie dish in just 20 minutes
Provided by Emily Kydd
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 352 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
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