Catalina Asian Chicken Salad Food

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.

CATALINA® CHICKEN SALAD

Steps:

• Mix dressings in medium bowl until well blended.
• Add chicken, celery, eggs and onions; mix lightly.
• Divide spinach among 4 salad plates; top evenly with chicken mixture.

CATALINA CHICKEN

Steps:

• In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 170°.

ASIAN CHICKEN SALAD

Steps:

• Cook spaghetti as directed on package, omitting salt; drain.
• Place spaghetti in large bowl. Add next 4 ingredients; mix lightly.
• Whisk remaining ingredients until blended. Pour over salad; mix lightly.

CATALINA® ASIAN CHICKEN SALAD

Steps:

• Mix dressing, soy sauce and crushed red pepper in large skillet.
• Add chicken; cook and stir over medium heat until chicken is cooked through. Cool completely.
• Toss chicken mixture with remaining ingredients. Serve immediately.

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.

EASY CATALINA BAKED CHICKEN

Steps:

• Preheat oven to 350.
• Lightly grease/spray a 13" x 9" baking dish.
• Place chicken in prepared baking dish.
• In a bowl, combine Catalina dressing, onions, worcestershire sauce, and brown sugar; mix very well.
• Pour the sauce evenly over the chicken.
• Bake, uncovered, at 350 for 45-55 minutes or until juices run clear.

CATALINA CHICKEN SALAD WITH PASTA

Steps:

• Preheat oven to 350 and prepare chicken breasts by adding garlic, and salt and pepper to taste. Roast chicken until done, about 10 minutes.
• Meanwhile, cook pasta according to box instructions.
• While the pasta is cooking, prepare vegetables, if not chopped already.
• Once chicken is done, let cool until able to handle and coarsely chop.
• In a large bowl, toss chicken, pasta, and vegetables.
• Refrigerate 1 - 2 hours, or until salad is chilled.
• Before serving, add dressing and crushed Tostitos and mix into salad.

CHICKEN SALAD WITH LONGAN IN CATALINA DRESSING

Steps:

• In a pot add the water, onion powder, ginger powder, and salt.
• Bring to a rolling boil.
• Add the chicken pieces and mix well; turn off the heat.
• After 4 to 5 minutes pour the mixture into a colander to drain.
• Place the chicken pieces into a bowl to cool, and into the refrigerator until chilled.
• Combine chicken and pickled ginger and mix well.
• In a cold mixing bowl add the lettuce, tomatoes, onion, cucumber and longan.
• Top with chilled chicken mixture and Catalina dressing.