Favorite Chinese Chicken Salad Food

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:

• 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

Steps:

• To Poach the Chicken: Put the breasts in a medium saucepan with the soy sauce and just enough water to cover chicken. Bring to a boil, cover, and remove from the heat. Let stand, covered, for 30 minutes. Remove the chicken breasts from the poaching liquid and reserve the liquid for another use. Let the chicken cool, then tear the meat into bite-sized pieces.
• To Make the Dressing: Combine the mayonnaise, sugar, vinegar, sesame oil, soy sauce, cayenne, garlic, ginger, and cilantro in a blender or food processor and puree until smooth. Refrigerate until ready to use.
• Caramelized Almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes. Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
• To assemble the salad: In a large salad bowl, toss the chicken with the lettuce, carrots, noodles, and dressing. Top each serving with some of the caramelized almonds and sesame seeds.

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:

• 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

Steps:

• Prepare dressing by adding all ingredients to shaker, shake well and let sit a minimum to 1 hour.
• Boil chicken until no longer pink, about 10-15 minute let cool then cut into bite size pieces.
• While cooking chicken, chop lettuce, shred carrot, peel and slice cucumber, chop cilantro, slice onions, and crush peanuts.
• Put everything in a salad bowl and toss very well with dressing (you may not use it all).
• This is good with soft rolls or sesame crackers.

FAVORITE CHINESE CHICKEN SALAD

Steps:

• Mix the first 7 ingredients plus the package of seasoning mix from the ramen noodles, into a saucepan and heat until all ingredients are dissolved and mixed well.
• Pour this warm dressing into a bowl and add the shredded chicken.
• Cover bowl and refrigerate dressed meat while preparing the other ingredients so that the chicken will marinade and flavor the meat.
• Put the 3 Tablespoons of Canola oil in a skillet and heat over medium heat.
• Brown the crushed Ramon noodles, slivered almonds and sesame seeds in the hot oil until golden brown, stirring often.
• Drain the toasted items on paper towels and set aside.
• Mix the shredded napa cabbage, sliced green onions and jicama in a large bowl.
• Put the frozen peas and carrots into a colander and rinse well with water.
• Add the drained peas and carrots to the salad and mix.
• With a slotted spoon, remove the marinated chicken from the dressing and add the chicken to the salad.
• Pour the dressing ingredients over the salad and mix well.
• Refrigerate salad if not serving immediately.
• Just prior to serving add the toasted ingredients to the salad and blend well,. (toasted ingredients will stay crunchy if not added until just before serving.).

CHINESE CHICKEN SALAD

Steps:

• combine all salad ingredients in a large bowl.
• for the dressing, place all dressing ingredients in a saucepan and cook over low heat until sugar disolves then let cool.
• Once cool, add dressing to salad and toss just before serving.