CHINESE CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
CHINESE CHICKEN SALAD
Steps:
- Preheat oven to 350 degrees F.
- Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
- In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.
CHINESE CABBAGE SALAD
Beautiful salad to serve with your favorite Chinese dishes!! Sesame oil and rice vinegar are a must for the authentic Chinese flavor.
Provided by MommyBennett
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
- In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
- In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 11.6 g, Fat 14.4 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 268.6 mg, Sugar 7 g
EASY CHINESE CHICKEN SALAD
This salad is always a hit. Everyone loves it! Can be refrigerated 2 to 3 hours before serving.
Provided by Rachel
Categories Salad Coleslaw Recipes No Mayo
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 12.5 g, Cholesterol 37.5 mg, Fat 28.5 g, Fiber 3.2 g, Protein 14.7 g, SaturatedFat 4.7 g, Sodium 486.2 mg, Sugar 7 g
CHINESE CHICKEN SALAD
A delightfully light chicken salad with just the right amount of crunch. I make this quite regularly as it's easy and really refreshing. And, ok, I'm addicted to it. ;o) If you can't get Napa cabbage, try iceberg lettuce, but don't use savoy cabbage or anything else; they're way too firm. Don't skip the exploding maifun rice noodles which are the hallmark of this salad. They can be found in any Asian market and some larger supermarkets. Dynasty is one brand of Maifun, aka rice sticks.
Provided by Sandi From CA
Categories Salad Dressings
Time 22m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Parboil the chicken until cooked through. Let cool. Tear into very small pieces with your fingers (easier than cutting and looks better!) and stir fry with the teriyaki sauce for one minute. Set aside.
- *** OR, you could cut the raw chicken up into 1-2" cubes and stir-fry with the teriyaki sauce until done, then shred by hand when cool.
- Chop, not tear, the Napa cabbage into roughly 1/4" x 2" strips. Add the green onion, almond slivers, sesame seeds, cilantro and chicken and gently toss.
- Heat the vegetable oil to 375F degrees. Test a couple of maifun noodles by dropping them in the hot oil; if they "explode" immediately, your oil is hot enough. Deep fry the remaining maifun noodles in batches (they puff up to 5 times their original size) and drain on paper towels. Be gentle... they're fragile.
- Combine all dressing ingredients in cruet and shake well. To serve, very gently fold noodles into salad, then add dressing at the last minute to maintain salad crispness. Top with fried wonton wrapper strips.
CHINESE CHICKEN SALAD
Change up your usual boring salad with this crispy and flavorful Chinese Chicken Salad recipe! Made with crunchy napa cabbage, crispy ramen noodles and a delicious asian dressing this salad will become a weeknight staple and family favorite.
Provided by Davida Lederle
Categories Salad
Time 50m
Number Of Ingredients 20
Steps:
- Marinate chicken in combination of soy sauce, hoisin sauce, sesame oil and pepper in a large bowl for 30 minutes.
- Preheat oven to 350 degrees F.
- Bake chicken (with any remaining marinade juices) in a shallow dish for 15-20 minutes or until chicken runs clear
- Remove from oven and let sit for 5 minutes before cutting into strips.
- Heat a skillet over medium-high heat and add almonds. Cook for about 2 minutes and then add ramen noodles to toast for another 2 minutes or starting to brown. Add sesame seeds and cook for 1 more minute or until everything is lightly browned.
- Combine cabbage, carrot, edamame and green onions in a large salad bowl.
- Add almonds, noodles and sesame seeds to salad.
- Combine all dressing ingredients.
- Top salad with chicken, cilantro (if using) and desired amount of dressing. Mix well.
- Salad keeps in the fridge for 2-3 days. Will keep longer if you reserve dressing for before serving.
- Enjoy room temperature or cold.
ORIENTAL CABBAGE SALAD WITH CHICKEN
This salad has been very popular whenever I've brought it to picnics, potlucks, and barbeques. It travels well and can be prepared a few hours in advance of the party. Be prepared to share this recipe because people Ü will ask for it!
Provided by Debs Recipes
Categories Chicken Breast
Time 10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine cabbage, scallions, ramen noodles (reserve ramen flavor packet for dressing) and chicken; refrigerate for up to six hours.
- Just before serving shake together canola oil, sesame oil, rice wine vinegar, sugar, salt, pepper, and ramen flavor packet; pour dressing over salad and toss; add sesame seeds and almonds; toss until evenly mixed.
- NOTE: I like to make the salad and salad dressing seperately a few hours in advance of whatever party I'm going to ~ I just dress the salad at the last minute so that it stays nice and crunchy.
Nutrition Facts : Calories 223.4, Fat 17.1, SaturatedFat 2.2, Cholesterol 9.8, Sodium 356, Carbohydrate 12.7, Fiber 2.5, Sugar 5, Protein 6.4
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- To make the dressing, in a food processor (or bowl with whisk), add all the ingredients and pulse until dressing is smooth and oil has emulsified. Start with 2 tbsp honey. Taste and adjust honey and salt as per taste. Re-pulse if adding more honey to combine quickly.
- To cook chicken, sliced chicken breast half lengthwise, place in a bowl. Pour 1/4 cup of dressing from step 1 on to chicken. Coat chicken in marinade. Set aside for at least 30 minutes.
- You can either grill the chicken on an outdoor gas grill until chicken is fully cooked or Heat a skillet, add 1 tbsp of oil. When oil is hot, take chicken out of marinade (discard marinade). Season chicken with salt. Place season side down in hot skillet and let it cook until brown, season top side and flip. Cook until chicken is fully cooked and register 375 on an instant read thermometer on thickest part of thigh. Once cooked, set chicken aside. When cool to handle dice or shred to add to salad.
- To assemble salad, in a wide salad bowl add all chopped salad ingredients: cabbage, carrot, bell pepper, and red onion. Add half of remaining dressing. Add generous pinch of salt and black pepper. Gently fold salad in dressing to coat everything evenly.
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- Toss cabbage, chicken, green onion, ramen noodles, almonds, cilantro, and sesame seeds together in a large bowl.
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- Use your hands to shred the chicken breasts. Place the chicken pieces in a very large mixing bowl.
- In a small jar, add the dressing ingredients. Shake well to mix. Pour over the salad and toss to coat (I sometimes use my hands to ensure everything is well-coated).
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- In a 2-cup measuring cup, whisk together first 6 marinade ingredients. In a medium-size bowl, toss chicken with 1/4 cup marinade and marinate for 1 hour.
- Heat sesame oil in a medium-size skillet over medium-high heat. Add chicken and cook, without stirring, until nicely browned on one side, 3 to 5 minutes. Stir and cook until chicken is no longer pink in the center, 5 to 8 more minutes. (If you're short on time, cook chicken immediately after tossing it with marinade.)
- Transfer cooked chicken to a large bowl, and add remaining salad ingredients; toss to combine. Pour remaining marinade over salad and toss until everything is well coated. Cover with plastic wrap and refrigerate several hours, or overnight, to let the flavors develop.
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- Place ramen noodles, sesame seeds, almonds, and butter in a pie plate. Bake at 350 for 10-15 minutes or until lightly browned, stirring occasionally. Let cool.
- Combine sugar, olive oil, soy sauce, vinegar, and seasoning packet in a small bowl and whisk till combined. Set aside, stirring occasionally till sugar is dissolved.
- Chop cabbage and lettuce, place in a large serving bowl. Add green onions and cooked chicken.
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- Combine the first 7 ingredients, rice wine vinegar to vegetable oil, in a small sauce pan and heat over a low heat just until sugar is dissolved. Let cool and refrigerate.
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- In a small bowl, combine all the salad dressing ingredients. Pour the dressing over the salad, and gently toss the salad to combine.
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- Whisk together vinegar, soy sauce, sugar, garlic paste, and ginger paste. Slowly drizzle the oil into the other dressing ingredients while whisking vigorously to emulsify the ingredients. Set aside.
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- Add all of the dressing ingredients to a mason jar with a tight fitting lid or a small bowl. Shake jar or whisk dressing vigorously. Remove 3 tablespoons dressing to a bowl with the chicken. Stir until evenly coated. Let chicken marinate while you prep the vegetables. Refrigerate the remaining dressing.
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