Chinese Chicken Salad Dressing Food

CHINESE CHICKEN SALAD & DRESSING

Steps:

• Sift sugar& mustard together.
• Slowly add vinegar until smooth (whisk).
• Place mixture on top of double boiler (or use diffuser under a regular pot instead).
• Cook& stir on low until sugar is melted.
• Stir in soy sauce, ginger, garlic and blend well.
• Stir in oils.
• Add lemon juice, salt& pepper.
• Remove from stove, cool and refrigerate at least 4 hours.
• Combine salad ingredients and drizzle dressing over top.

DRESSING FOR CHINESE CHICKEN SALAD

Steps:

• **Note:Gum tragacanth is an emulsifier and will keep the dressing from separating too much.
• It is not absolutely necessary for the recipe, but it makes everything stick together much better.
• If you can't find it, substitute 1 Tsp pectin powder, but at the pectin to the vinegar, not the oil.
• Combine oils and gum tragacanth in blender on high speed.
• Return oil mixture to measuring cup.
• Add all remaining ingredients, except sesame seeds, to blender, and mix on high until well combined.
• With blender running, add oil in a slow stream until dressing is emulsified.
• Add sesame seeds, and pulse a couple of time to mix.
• Pour dressing into a covered jar, and refrigerate at least one hour, until ready to use.
• Makes about 12 3-Tbsp servings.
• Serving Suggestion: Good on any salad, but especially good on mixed greens, topped with diced poached chicken, chow mein noodles, and toasted slivered almonds.

CHINESE CHICKEN SALAD WITH TANGY DRESSING

Steps:

• To assemble salad (do this as close to serving as is possible).
• Combine shredded cabbage, green onions, cilantro, water chestnuts & almonds. If making ahead, omit the almonds until final assembly.
• Add chicken to cabbage mixture along either broken/crushed Top Ramen noodles. Mix well.
• To make dressing:.
• Combine all ingredients and mix thoroughly (I use a screw top jar to make the dressing in).
• Pour dressing over salad and toss to coat.
• This is a great main dish served with some fresh fruit and croissants.
• Cooking time reflects the time to roast a chicken.

CHINESE CHICKEN SALAD DRESSING

Steps:

• Combine all ingredients in a jar with tight lid or a pour top shaker bottle.
• Shake to combine well, until sugar is well dissolved.
• Put in refrigerator over night.
• (I add a bit more soy sauce, for my taste).
• Shake well and pour over salad made with: pouched chicken, romaine lettuce, mandarine oranges, snow peas, slivered almonds, seseme seeds, crisp Chow Mein noodles, etc.

CHINESE CHICKEN SALAD WITH RED CHILE PEANUT DRESSING

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

CHINESE CHICKEN SALAD

Steps:

• For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
• For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
• Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.

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 CHICKEN SALAD DRESSING

Steps:

• Heat all ingredients except oils until sugar dissolves, cool then add oils.
• Salad Suggestions:.
• toasted sesame seeds.
• toasted slivered almonds.
• shredded cabbage.
• cilantro.
• peas.
• cumcumber.
• bean sprouts.
• chicken.
• green onion.
• tomatoes.

CHINESE CHICKEN SALAD

Steps:

• Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside. , In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.

ASIAN CHICKEN SALAD

Steps:

• Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
• To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
• In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

CHINESE CHICKEN SALAD

Steps:

• In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
• To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/Beat well.
• Add dressing to salad and toss to coat. Serve and enjoy!

CHINESE CHICKEN SALAD I

Steps:

• Pour sweet and sour sauce into a large bowl. Sprinkle ground ginger into the bowl and mix it thoroughly with the sauce.
• Place romaine lettuce and bean sprouts into the bowl of sauce and toss it a few times.
• Add the shredded chicken to the bowl and toss it thoroughly with the lettuce and bean sprouts.
• Transfer the salad into a large serving bowl or 4 separate serving bowls. Top with cornflakes, almonds and a pinch of black ground pepper. Sprinkle with sesame seeds, if desired.

QUICK CHINESE CHICKEN SALAD

Steps:

• Combine vinegar, sugar, soy sauce, vegetable and sesame oils in large bowl, stirring until sugar dissolves.
• Add salad mixture and cilantro, tossing to coat all pieces.
• Add chicken; toss to combine. Serve immediately.