CHINESE CHICKEN SALAD
Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 15m
Number Of Ingredients 15
Steps:
- Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
- Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
- Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!
Nutrition Facts : ServingSize 320 g, Calories 412 kcal, Carbohydrate 17.3 g
CHINESE CHICKEN SALAD
Provided by Ree Drummond : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 21
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 DRESSING
Had lunch at a friends, she served this salad and the dressing was wonderful. I make this in a shaker bottle with a pour top and store in the refrigerator. It's a great light meal on these hot summer nights!
Provided by Barbs Miller
Categories Salad Dressings
Time 5m
Yield 3-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 883.2, Fat 91.5, SaturatedFat 12, Sodium 502.9, Carbohydrate 17.9, Fiber 0.4, Sugar 16.9, Protein 1.5
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.
DRESSING FOR CHINESE CHICKEN SALAD
This is a lower-fat clone of "Trader Joe's" sesame dressing that I devised for my sister. It is still as tasty as the original and is much better (less worse) for you.
Provided by Toby Jermain
Categories < 15 Mins
Time 10m
Yield 2 cups, about, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 98.4, Fat 7.7, SaturatedFat 1.1, Sodium 265.9, Carbohydrate 6.1, Fiber 0.9, Sugar 4.5, Protein 2.4
CHINESE CHICKEN SALAD & DRESSING
I could drink this salad dressing but it's even better drizzled on a chicken salad. Makes a nice main dish for lunch or dinner. Not for the calorie or carb-conscious.
Provided by Kting
Categories Brunch
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
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.
DOM'S CHINESE CHICKEN SALAD DRESSING
Make and share this Dom's Chinese Chicken Salad Dressing recipe from Food.com.
Provided by Chocolatl
Categories Salad Dressings
Time 6m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Heat vinegar in a non-reactive pan over medium heat.
- Add water and sugar, and bring to a boil.
- When sugar is dissolved, remove from heat.
- Add plum sauce, soy sauce, ginger, garlic, and sesame oil.
- Refrigerate overnight.
CHINESE CHICKEN SALAD DRESSING
Make and share this Chinese Chicken Salad Dressing recipe from Food.com.
Provided by Lisa_1
Categories Salad Dressings
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 212.5, Fat 17.1, SaturatedFat 1.4, Sodium 1006.1, Carbohydrate 13.6, Fiber 0.2, Sugar 12.8, Protein 1.9
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CHINESE CHICKEN SALAD - ONCE UPON A CHEF
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- Place the chicken breasts on a foil lined sheet pan. Rub the skin with oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked and juices run clear. Set aside until cool enough to handle.
- In the meantime, make the dressing. Combine all of the ingredients in a blender or food processor and blend until smooth.
- Combine the salad ingredients in a large bowl. Remove the skin from the cooked chicken breasts and slice into bite-size pieces; add to salad bowl. Add dressing, little by little, and toss to combine (you may have a little dressing left over). Taste and adjust seasoning if necessary. Serve immediately.
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- Honey mustard dressing. Honey mustard dressing is one of my favorite dressings for a chinese chicken salad. It’s got a tangy taste that pairs well with the sweet and savory flavors of the chicken salad, and it’s also great at adding a bit of spice to an otherwise mild dish.
- Ranch dressing. Ranch dressing is another one of my favorite dressings for this type of salad. It’s got a nice creaminess to it and it pairs really well with the crunchy vegetables that are usually in a Chinese chicken salad.
- Blue cheese dressing. This dressing is great for salads with mild greens, such as spinach or baby lettuce. I like to add it to my Chinese chicken salad because it adds a little bit of tang and creaminess to the dish.
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- Lemon vinaigrette. I love using this dressing because it’s light and refreshing, but also has a little bit of tang to it. The lemon juice cuts through the saltiness of the chicken and the noodles, while the olive oil adds some richness.
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