Copycat Houlihans Asian Chicken Salad Food

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HOULIHAN'S RESTAURANT & BAR ASIAN CHICKEN SALAD RECIPE



Houlihan's Restaurant & Bar Asian Chicken Salad Recipe image

Make our Houlihan's Restaurant & Bar Asian Chicken Salad Recipe at home. With our Secret Restaurant Recipe your Asian Chicken Salad will taste just like Houlihan's.

Provided by Mark

Categories     Lunch     Main Course     Salad

Time 28m

Number Of Ingredients 15

1/2 cup Soy Sauce
1/2 cup Rice Vinegar
1/4 cup Brown Sugar
3 tablespoons Sesame Oil
1 teaspoons Ginger
2 teaspoons minced Garlic
3 Green Onions (chopped)
1/2 teaspoon Chili Paste
2 tablespoons Corn Starch
1 pound Chicken Breast Tenderloins (cut into bite-sized pieces)
Napa Cabbage
Romaine Lettuce
Shredded Carrots
Bush's Great Northern Beans (rinsed, drained and cooked)
Fried Wonton Strips

Steps:

  • In a medium bowl, add soy sauce, rice vinegar, brown sugar, sesame oil, ginger, minced garlic, onions, chili paste and corn starch. Whisk to mix well.
  • Place a skillet over medium heat. Add prepared sauce. Cook and whisk together until it comes to a low boil.
  • Add chicken. Cook, turning chicken to coat and cook evenly, for about 8 minutes, or until sauce has thickened as a glaze for the chicken and chicken pieces are cooked all the way through. Remove from heat.
  • In the bottom of a large bowl or plate, layer Napa cabbage, romaine lettuce and shredded carrots.
  • Add a generous spoonful of beans and chicken, drizzling cooking sauce over the beans.
  • Top with fried wonton strips.
  • Serve immediately.

COPYCAT CHICKEN SALAD



Copycat Chicken Salad image

This recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives it its signature taste. I like to use a thick, crusty oat bread for this sandwich. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1/2 cup reduced-fat mayonnaise
1/3 cup sweet pickle relish
1/3 cup finely chopped celery
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 hard-boiled large egg, cooled and minced
2 cups chopped cooked chicken breast
4 slices whole wheat bread, toasted
2 romaine leaves

Steps:

  • Mix the first 7 ingredients; stir in chicken. Line 2 slices of toast with lettuce. Top with chicken salad and remaining toast.

Nutrition Facts : Calories 651 calories, Fat 29g fat (5g saturated fat), Cholesterol 222mg cholesterol, Sodium 1386mg sodium, Carbohydrate 45g carbohydrate (18g sugars, Fiber 4g fiber), Protein 51g protein.

CHINESE CHICKEN SALAD (HOUSTON'S COPYCAT)



Chinese Chicken Salad (Houston's Copycat) image

This is such a unique salad with an incredible mix of flavors. If you are not already a salad-lover, then you will be soon after trying this recipe.

Provided by Miss V

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

8 cups mixed salad greens
1 large carrot, julienne cut
2 grilled chicken breasts, sliced
1/2 cup lime juice
7 tablespoons honey
4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
1/2 teaspoon salt
4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon ground ginger

Steps:

  • In a small bowl, combine the lime dressing ingredients and mix well.
  • In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips.
  • Pour the lime dressing over the salad and toss to combine.
  • Transfer the salad to 4 salad plates.
  • In another bowl, combine the ingredients for the peanut sauce and mix well.
  • Drizzle each salad with the peanut sauce and serve.

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Reviews 31
Servings 4-6
Cuisine Asian
Category Main
  • In a medium bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, ginger, minced garlic, onions, chili paste and corn starch.
  • Heat a skillet over medium heat and add sauce. Whisk together until it comes to a low boil. Add chicken.
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  • To assemble the salad, layer Napa cabbage, romaine lettuce and shredded carrots in the bottom of a bowl. Add a generous spoonful of beans and chicken, drizzling the sauce over the beans. Top with fried won ton strips and serve.


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