CRUNCHY ASIAN CHICKEN SALAD
Ramen soup noodles, snow peas, cashews and toasted sesame dressing give this 10-minute chicken salad its Asian-inspired flavor.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 7
Steps:
- Remove Noodles from soup mix. Discard Seasoning Mix or reserve for another use. Break up uncooked noodles.
- Mix broken noodles with all remaining ingredients except dressing in large serving bowl.
- Add dressing; toss to coat.
Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
CRUNCHY ASIAN CHICKEN SALAD
This crunchy salad is ready in 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 10m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together vinegar, oil, ginger, and sugar; season with salt and pepper. Divide dressing between two small airtight containers.
- In a large bowl, toss together lettuce, chicken, bell pepper, and cilantro. Divide between two airtight containers; refrigerate, up to overnight. To serve, top with dressing and, if desired, noodles.
Nutrition Facts : Calories 384 g, Fat 18 g, Fiber 2 g, Protein 37 g
CRUNCHY ASIAN CHICKEN SALAD
I love their crunchy, citrusy salad so much that once I made my husband drive an hour to the nearest Applebee's restaurant just so I could eat it! It was time to come up with my own version. I'm completely happy with the results-and my husband is, too! Find more of my recipes at my blog, mandysrecipeboxblog.com. -Mandy Bird, Holbrook, Idaho
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook chicken tenders according to package directions. Meanwhile, whisk together mayonnaise, honey, vinegar, mustard and sesame oil., To serve, place romaine and coleslaw mixes in a large bowl; toss with dressing. Divide among four plates. Cut chicken into bite-sized pieces; place over salads. Sprinkle with noodles and almonds.
Nutrition Facts : Calories 419 calories, Fat 25g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 602mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 7g fiber), Protein 12g protein.
CRUNCHY CHINESE SALAD
Steps:
- First mix cabbage and onions in a large bowl, set aside.
- Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
- To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
- Toss together all salad ingredients and add dressing, just before serving.
CRUNCHY ASIAN CHICKEN SALAD
Steps:
- Roasted or rotisserie chicken takes on a new dimension in the quick salad. Adding ginger and soy sauce to a bottled oil and vinegar dressing gives it an Asian flavor. A mixture of baby or very young greens is called mesclun or sometimes field greens.
- Place chicken pieces, water chestnuts and scallions in a large bowl. Mix dressing, soy sauce, and ginger together and pour over the chicken. Toss well. Divide mesclun between 2 plates and spoon chicken salad on top.
CRISPY CHINESE CHICKEN SALAD
A light and delicious salad for hot summer days or nights. If desired, substitute a 1/4 cup of lightly toasted almond slivers for the fried rice sticks.
Provided by DaleInCO
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the marinade in a bowl. Rinse the chicken breast halves, pat dry with paper towels and pierce them with a needle type tenderizing tool such as the Deni tenderizing tool. Add the chicken breast halves to the bowl of marinade, toss to coat, cover with plastic wrap and place in the refrigerator till the grill is ready.
- Heat the oil in a deep fryer or a deep cast iron skillet to 400 degrees F. If using a skillet, add enough oil to at least 1 inch deep with oil. Gently separate the rice sticks as much as you can and drop into the hot oil. It should only take a second or two for the rice sticks to completely puff up. Remove from oil and immediately drain on paper towels and set aside.
- In a small bowl, mix the sesame-ginger salad dressing and desired amount of Sriracha sauce, cover with plastic wrap and place in the refrigerator till needed.
- Prepare an outdoor grill for grilling. Grill the chicken till the juices run clear and the meat is no longer pink (internal temperature of 165 degrees F). Remove the cooked meat from the grill and allow the meat to rest for 5 minutes. Shred the meat with a couple of forks, cover with plastic wrap and place in the refrigerator till the rest of the salad is prepared.
- Rinse and shred the lettuce and cabbage then divide it between two serving bowls. Top each salad serving with equal amounts of shredded carrots, sliced celery, sliced scallions and shredded cooked chicken. Pour the salad dressing over each serving and top each serving with and equal amount of fried rice sticks.
CRUNCHY CHICKEN SALAD
Pecans and water chestnuts add a delightful crunch to chicken salad served on lettuce leaves and topped with slices of hard-boiled egg.
Provided by Paulala
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Mix chicken, onion, mayonnaise, water chestnuts, sweet pickle relish, pecans, salt, and black pepper together in a bowl. Serve on lettuce leaves and garnish each serving with a slice or 2 of hard-boiled egg.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 4.3 g, Cholesterol 83.3 mg, Fat 13.5 g, Fiber 0.7 g, Protein 11.8 g, SaturatedFat 2.5 g, Sodium 285.4 mg, Sugar 2.5 g
CRUNCHY ASIAN CHICKEN SALAD
Provided by Tracey Seaman
Categories Salad Chicken Fruit No-Cook Kid-Friendly Quick & Easy Back to School Lunch Apple Peanut Celery Carrot Healthy Soy Sauce Sugar Conscious Dairy Free Kosher Small Plates
Yield Makes 3 servings (3 cups)
Number Of Ingredients 14
Steps:
- Combine the chicken, water chestnuts, carrot, celery and apple in a bowl and stir to mix.
- Whisk together the peanut butter, vinegar and soy sauce until smooth. Whisk in the mayonnaise and chives, if using, spoon the dressing over the salad, and mix well. Sprinkle with soy nuts just before serving.
ASIAN CHICKEN SALAD
A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.
Provided by D
Categories Salad Green Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g
CRISPY ASIAN CHICKEN SALAD
Asian flavor, crunchy almonds and crispy breaded chicken make this hearty salad something special. -Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Flatten chicken breasts to 1/2-in. thickness. Combine hoisin sauce and sesame oil; brush over chicken. In a shallow bowl, combine panko and sesame seeds; dip chicken in mixture., In a large nonstick, cook chicken in oil until no longer pink, 5-6 minutes on each side., Meanwhile, divide salad greens between 2 plates. Top with peppers, carrot, mushrooms and onion. Slice chicken; place on top. Sprinkle with almonds and drizzle with dressing.
Nutrition Facts : Calories 386 calories, Fat 17g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 620mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein. Diabetic Exchanges
SKINNY CRUNCHY ASIAN SALAD
63% less fat • 50% fewer calories • 70% more vitamin C than the original recipe. Focus on the fresh, trim the ramen and top it with fruits and veggies.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 15
Number Of Ingredients 12
Steps:
- In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
- Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours.
Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 6 g, TransFat 0 g
CRUNCHY CHINESE CHICKEN SALAD
There is plenty of crunch in this salad from the Napa cabbage, toasted almonds, and dried ramen noodles. If you want a little more zing, sprinkle some crushed red chile peppers. Also try substituting peanuts for the almonds.
Provided by SharleneW
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine salad ingredients in a large bowl.
- Mix all dressing ingredients and 1 Ramen noodle seasoning packet and pour over salad.
- Mix well.
- Refrigerate overnight or several hours.
Nutrition Facts : Calories 549.5, Fat 39.7, SaturatedFat 7.7, Sodium 890.2, Carbohydrate 44, Fiber 2.7, Sugar 13.9, Protein 7
CRUNCHY ASIAN CHICKEN SALAD
With convenient coleslaw mix and ramen noodles, you can create a tasty main-dish salad in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- In 10-inch skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.
- In large glass or plastic bowl, mix sugar, vinegar, oil and pepper. Add noodle mixture and remaining ingredients; toss. Serve immediately.
Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving (about 1 1/4 Cups), Sodium 260 mg, Sugar 16 g, TransFat 1 g
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