VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN
Recipe video above. This Vietnamese lemongrass marinade is exceptional - you'll absolutely love it! This is one of my siganture recipes - it's as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON'T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!
Provided by Nagi
Categories Noodles
Time 30m
Number Of Ingredients 25
Steps:
- Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
- Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
- Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
- Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
- Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
- Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
- Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
- DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!
Nutrition Facts : ServingSize 653 g, Calories 540 kcal, Carbohydrate 65.2 g, Protein 39.9 g, Fat 13.6 g, SaturatedFat 2.6 g, Cholesterol 75 mg, Sodium 1963 mg, Fiber 3.9 g, Sugar 16.9 g, UnsaturatedFat 11 g
GRANDMA'S SECRET INGREDIENT CHICKEN SALAD RECIPE
My Grandma's Secret Ingredient Chicken Salad Recipe is one of her most requested! This versatile, creamy chicken salad is packed with fresh flavors!
Provided by Melissa Riker
Categories main course
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, combine chicken, celery, apples and pecans.
- Stir in mayonnaise, sour cream and Cool Whip and combine well.
- Add salt & pepper to taste and stir again.
- Refrigerate until serving.
- Serve over lettuce, with crackers or on croissants.
Nutrition Facts : Calories 328 calories, Sugar 5.4 g, Sodium 192.4 mg, Fat 21.3 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 8.3 g, Fiber 1.8 g, Protein 25.7 g, Cholesterol 84.6 mg
ANGEL'S CHUNKY CHICKEN SALAD
I made up this recipe after a similar sandwich served at a diner. It's not the same, but just as good.
Provided by Angel
Categories Salad
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
- Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 7.3 g, Cholesterol 49.1 mg, Fat 20.7 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 3.7 g, Sodium 1018.2 mg, Sugar 2.9 g
CHICKEN SALAD SANDWICHES
Provided by Food Network
Time 20m
Yield 6 sandwiches
Number Of Ingredients 11
Steps:
- Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
- Serve the chicken salad on the toasted rolls with lettuce and tomato.
CHICKEN SALAD ROLLS
Make this chicken salad the night before to let the flavors meld -- in the morning, all you have to do is assemble. This is sure to be one of your kid's (and your) top 5 lunch favorites.
Provided by Food Network Kitchen
Categories main-dish
Time 8m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Stir chicken, the "something crunchy," "something oniony," and mayonnaise or yogurt together until evenly coated. Season with salt and pepper, to taste. (This can be made the night before, and refrigerated.)
- Evenly fill the hot dog buns with the salad mix. Wrap in parchment or butcher paper. Pack in a lunch sack with an ice pack and send off to school.
CHICKEN SALAD
Chicken Salad This recipe is a very popular one, it's unique and refreshing. I have made these little sandwich treasures for a rehearsal dinner, weddings, birthdays, funerals and anniversaries. You don't need a special occasion for these treasures. Chicken Salad is great for the hot spring and summer day or any get together. You can make these in advance, I just love that. Please follow my Facebook page for more delicious recipes, titled; Let the Feasty Begin
Provided by Debra Freeman @feastygal
Categories Chicken
Number Of Ingredients 7
Steps:
- Thaw Peas in cold water. Meanwhile open and drain chicken. Place chicken in a large bowl and break up chunks with fingers. Add mayonnaise, mustard and white pepper. Chop celery, slice onion (green tops too) and drain peas well. Now toss them into the chicken salad and mix well. Cover and chill overnight.
- This chicken salad tastes best on potato rolls. I make them on Martin's potato party rolls (24 pk). They make a nice small sandwich. Or you can use the burger buns too.
- My recipe is an awesome twist on chicken salad. This is a very requested recipe. I buy large cans of chicken from the wholesale food clubs. Don't let the fact that the chicken is canned fool you, it tastes better then one you would cook up fresh.
CHICKEN SALAD
Classic chicken salad recipe with mayo, lemon, green onions, fresh herbs and pecans.
Provided by Kristin Maxwell
Categories Lunch or Dinner
Time 10m
Number Of Ingredients 12
Steps:
- In a large bowl, combine mayo, mustard, lemon juice, parsley, dill, paprika and garlic powder.
- Stir in shredded chicken, celery and green onions. Season to taste with salt and pepper. Garnish with sliced almonds and green onions.
- Serve as desired - on toasted bread for a sandwich, on a bed of lettuce or in lettuce wraps, rolled up in tortillas or on its own.
Nutrition Facts : Calories 347 kcal, Carbohydrate 1 g, Protein 18 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 64 mg, Sodium 257 mg, Sugar 1 g, ServingSize 1 serving
CHICKEN SALAD ON BUNS
This is my favorite sandwich to make for lunch. I serve it often to guests.-Mary Jo Vander West, Grant, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine first six ingredients. Spoon about 1/3 cup onto each roll. Wrap each tightly in foil. Bake at 300° for 20-30 minutes or until heated through.
Nutrition Facts : Calories 167 calories, Fat 12g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 252mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
BUN GA NUONG (GRILLED CHICKEN AND VERMICELLI SALAD)
This recipe comes from Chef Viet Tran of New York City's and Philadelphia's Le Colonial Restaurants. I posted this in response to a recipe request. I have neither tasted or made this. (Prep time will depend on how long you marinate. Use your own judgement on how much you shrimp you want with this).
Provided by Teresa M
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix dressing ingredients together.
- Set aside.
- Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
- Strain in colander.
- Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
- When ready to cook, grill chicken on both sides until done (about 10-15 minutes).
- Cut into bite sized pieces.
- In each of 4 bowls, divide lettuce and cucumbers.
- Top with vermicelli.
- Arrange chicken on top of pasta.
- Pour about 2 ounces of dressing on each salad.
- Sprinkle with fresh mint and peanuts.
- Remove shells from shrimp and clean.
- Saute shrimp in garlic, shallots and vegetable oil.
- Set aside.
- Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
- Add dressing and set aside.
- Heat grill.
- Season shrimp with salt and pepper and 1T of the chopped basil.
- Grill on both sides and removed when cooked (less than 5 minutes).
- Put cucumber and carrot mixture in the middle of each of 4 plates.
- Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.
VERMICELLI NOODLE BOWL | BUN GA NUONG RECIPE
Vermicelli noodles (Bun Ga Nuong) topped with your favorite veggies and Vietnamese lemongrass chicken. Laced with Nuoc Cham, the famous dipping sauce that's served with everything in Vietnam.
Provided by Calleigh
Categories Main Course Recipe
Time 20m
Number Of Ingredients 25
Steps:
- In a blender, combine sugar, garlic, shallots, and lemongrass and process to a fine mixture. Then, add the pepper, soy sauce, fish sauce, and oil. Blend to combine well to get that smooth texture.
- Place the chicken in a ziplock bag, pour the marinade mixture. Toss and turn to coat the chicken well. Seal the ziplock bag and marinate for about an hour or refrigerate up to 24 hours (recommended).
- Once ready to use, let the marinated chicken sit at room temperature or 30 minutes to remove some chill before grilling.
- Preheat a grill to medium-high. Grill the chicken for 6-8 minutes turning them on both sides or until cooked.
- Nick with a knife to test the doneness and transfer to a plate once ready.
- In a bowl, combine all the ingredients and stir well to dissolve the sugar. You can adjust the spiciness, the sweetness and lime according to your taste. Set aside for 20 minutes to let the ingredients mend together.
- Soak the vermicelli noodles in hot water (or check the package instructions). But I cooked the vermicelli for 7 minutes as per package instructions. Drain and rinse in cold water to stop the noodles from sticking together.
- Arrange the noodles in a bowl, top with the toppings and the sliced chicken. Drizzle with the Nuoc Cham sauce (2-3 tbsp or more according to your taste) and serve with lime wedges.
Nutrition Facts : Calories 756.71 kcal, Carbohydrate 73.76 g, Protein 42.52 g, Fat 33.61 g, SaturatedFat 8.23 g, Sodium 3652.98 mg, Fiber 7.62 g, Sugar 24.37 g, ServingSize 1 serving
AVOCADO RANCH CHICKEN SALAD
A chicken salad with avocado, ranch, and cashews. Goes best on a pretzel bun.
Provided by Chrissy
Categories Meat and Poultry Recipes Chicken Chicken Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 8.9 g, Cholesterol 87.8 mg, Fat 22.2 g, Fiber 2.3 g, Protein 34.4 g, SaturatedFat 4.6 g, Sodium 277.7 mg, Sugar 1.4 g
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