CRUNCHY ORIENTAL CHICKEN SALAD
With convenient coleslaw mix and ramen noodles, you can create a tasty main-dish salad in just 15 minutes.
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 : ServingSize 6 servings
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.
ORIENTAL CHICKEN SALAD
This is a wonderful salad that I have made many times. I got this recipe from a friend at work and it is one of my favourites. The chicken should marinate at least 2 hours and I was'nt sure how I should work that into the prep time.
Provided by bert2421
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare a marinade by mixing wine, soy sauce and ginger.
- Marinate chicken for at least 2 hours.
- Drain well.
- Put salad, green onions, broccoli, almonds and chicken in a large salad bowl.
- Combine all dressing ingredients in a jar and shake well.
- Toss salad with dressing and sprinkle sesame seeds on top.
Nutrition Facts : Calories 705.5, Fat 54.7, SaturatedFat 9, Cholesterol 92.8, Sodium 1421.1, Carbohydrate 13.5, Fiber 4.8, Sugar 4.6, Protein 39.5
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
ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES
This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!
Provided by -Tulip-
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare dressing and set aside.
- Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
- Once noodles have begun to slightly brown, add slivered almonds.
- If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
- Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
- Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
- Add the ramen/almond mixture and stir well.
- Add dressing and stir to coat.
- I generally prepare the dressing right before serving.
- If it sits in the refrigerator too long, it gets very thick and won't remix well.
- Also, this amount of dressing is just the right amount to give the salad a good coating.
- If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
- If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.
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 ORIENTAL SALAD
There are many recipes like this out there. This is easy and the dressing is wonderful, flavorful, yet light. Toss with dressing right before you serve.
Provided by Everything Sweet
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place coleslaw and onions in a large salad bowl.
- Melt butter on the stove and then add the Ramen Noodles (broken up), almonds and sesame seeds and brown. Cool and drain on paper towels.
- Combine the rest of the ingredients and the seasoning packet for the dressing. Pour dressing over salad when ready to serve. Toss to combine.
ORIENTAL CRUNCHY RAMEN SALAD
Make and share this Oriental Crunchy Ramen Salad recipe from Food.com.
Provided by Lavender Lynn
Categories Greens
Time 30m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Crunch up ramen noodles inside unopened bag.
- Put ramen noodles into frying pan that has been sprayed with nonstick cooking spray.
- Cook over low heat, stirring constantly, until golden brown.
- Put lettuce and green onions in large bowl.
- Mix up dressing ingredients and toss with lettuce mixture.
- Add ramen noodles just before serving.
Nutrition Facts : Calories 79.7, Fat 5.6, SaturatedFat 1.1, Sodium 120.1, Carbohydrate 6.8, Fiber 0.7, Sugar 2.6, Protein 1
CRUNCHY ASIAN LETTUCE AND NOODLE CHICKEN SALAD
You can make this vegetarian by omitting the chicken and all salad ingredient amounts may be adjusted to taste --- this salad is delicious!
Provided by Kittencalrecipezazz
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the dressing whisk all ingredients vigorously until well combined and until no sugar granules remain; chill at least 1 hour or more.
- In a large serving bowl combine the lettuce with chopped chicken and green onions.
- Chill until ready to serve.
- Just before serving mix in the chow mein noodles, orange segments and sesame seeds.
- Mix/whisk the dressing once again then add in about half; toss to combine (serve the remaining dressing on the side).
- Serve immediately.
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.
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 CHICKEN SALAD
Crunchy chicken salad full of fresh Asian flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Starter, Supper
Time 40m
Number Of Ingredients 18
Steps:
- Half fill a medium wok or deep frying pan with water, sprinkle in half of the fish sauce and bring to the boil. Turn down the heat to a simmer, lower the chicken into the water and cover the pan with a lid. Simmer for 10 minutes until the chicken is cooked through. Lift the chicken out of the water and leave until cool enough to handle.
- Meanwhile, mix the remaining fish sauce in a large bowl with the lime juice, sugar, pepper and chopped chilli. Tip in the cabbage, carrots and onion. Mix well.
- Shred the chicken and toss it into the salad with the herbs. Mix again, cover and leave to marinate in the fridge for at least 2 hours (overnight is ideal).
- To make the nuoc cham sauce, pound the garlic, chillies and caster sugar to a paste using a pestle and mortar. Mix in the fish sauce, vinegar and 6 tbsp water. (It will keep for up to 4 days in the fridge.)
- To serve, toss the salad, taste and add more sugar, if you like. Scatter mint leaves on each plates, pile the salad on top and sprinkle with peanuts. Serve with individual bowls of nuoc cham sauce to pour over.
Nutrition Facts : Calories 212 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 4.98 milligram of sodium
ORIENTAL CRUNCH SALAD
Make and share this Oriental Crunch Salad recipe from Food.com.
Provided by Bone Man
Categories Salad Dressings
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Whisk dressing ingredients together and refrigerate for at least 1 hour before using.
- In a medium no-stick skillet, saute the almonds and sesame seeds until they are lightly golden.
- Remove from heat and allow the seeds to cool a bit before tossing them with the coleslaw mix, sunflower seeds and onions.
- Just prior to serving, toss with crunchy chow mein noodles, top with dressing and enjoy!
- NOTE: The salad is best if it is mixed and refrigerated overnight (minus the noodles).
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.
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