Ginger Cashew Chicken Salad Food

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GINGER-CASHEW CHICKEN SALAD



Ginger-Cashew Chicken Salad image

I revamped an Asian-style chicken salad recipe to create this gingery, crunchy salad. Now it's a huge success when I serve it at ladies luncheons. -Shelly Gramer, Long Beach, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 17

1/2 cup cider vinegar
1/2 cup molasses
1/3 cup canola oil
2 tablespoons minced fresh gingerroot
2 teaspoons reduced-sodium soy sauce
1 teaspoon salt
1/8 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (6 ounces each)
SALAD:
8 ounces fresh baby spinach (about 10 cups)
1 can (11 ounces) mandarin oranges, drained
1 cup shredded red cabbage
2 medium carrots, shredded
3 green onions, thinly sliced
2 cups chow mein noodles
3/4 cup salted cashews, toasted
2 tablespoons sesame seeds, toasted

Steps:

  • In a small bowl, whisk the first 7 ingredients until blended. Pour 3/4 cup marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate at least 3 hours. Cover and refrigerate remaining marinade., Preheat broiler. Drain chicken, discarding marinade in dish. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips., Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions on top. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 379 calories, Fat 18g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 533mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

GINGER CHICKEN WITH CASHEWS



Ginger Chicken with Cashews image

Inspired by some other stir-fry experiments, this is an attempt to recreate a Chinese takeout favorite from a restaurant I no longer live close to. Other veggies can be added as you like.

Provided by Colleen

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 6

Number Of Ingredients 15

1 ½ cups chicken broth
½ cup soy sauce
1 tablespoon cornstarch
¾ teaspoon ground ginger
¾ teaspoon brown sugar
¼ cup cornstarch
1 ½ teaspoons ground ginger
¼ teaspoon curry powder
2 pounds skinless, boneless chicken breast meat - cut into cubes
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
3 green onions, chopped
1 bell pepper, chopped
1 teaspoon sesame seeds
½ cup cashews

Steps:

  • Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
  • Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
  • Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 14.6 g, Cholesterol 92.2 mg, Fat 19.4 g, Fiber 1.3 g, Protein 37.5 g, SaturatedFat 3.7 g, Sodium 1358.6 mg, Sugar 2.2 g

GINGERY CHICKEN SALAD LETTUCE WRAPS



Gingery Chicken Salad Lettuce Wraps image

Poaching chicken with ginger, coriander and scallions and then tossing it in a chili-ginger dressing infuses it with tons of spicy, tangy, herbal flavor. Serving the salad in lettuce cups keeps it light and refreshing.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

4 coins fresh ginger
2 sprigs coriander
3 scallions
1 small carrot, halved
1 1/2 pounds skinless chicken breasts halves, on the bone
4 cups chicken broth, homemade or low-sodium canned
2 kirby cucumbers, seeded and diced
1/4 medium jicama, peeled and diced
1/2 cup cilantro leaves, roughly chopped
1 cup grape tomatoes, halved
1 scallion (white and green), thinly sliced
1/4 cup toasted cashews, chopped
Low-Fat Ginger Dressing, recipe follows
1 head Boston lettuce, leaves
1 lime, juiced (about 2 tablespoons)
1 tablespoon freshly grated peeled fresh ginger
1 tablespoon soy sauce
1 teaspoon Asian chili paste, such as sambal oelek
2 teaspoons Southeast Asian fish sauce
1/4 teaspoon kosher salt
1 tablespoon broth from poaching chicken
2 tablespoons extra-virgin olive oil

Steps:

  • Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth.
  • Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.
  • Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

Nutrition Facts : Calories 375 calorie, Fat 16 grams, SaturatedFat 3 grams, Carbohydrate 14 grams, Fiber 4 grams, Protein 45 grams

CASHEW CHICKEN WITH GINGER



Cashew Chicken with Ginger image

There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. -Oma Rollison, El Cajon, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2 tablespoons cornstarch
1 tablespoon brown sugar
1-1/4 cups chicken broth
2 tablespoons soy sauce
3 tablespoons canola oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 small green pepper, cut into strips
1 can (8 ounces) sliced water chestnuts, drained
1-1/2 teaspoons grated fresh gingerroot
4 green onions, sliced
3/4 cup salted cashews
Hot cooked rice

Steps:

  • Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan. , In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes., Stir in chicken and cashews; heat through. Serve with rice.

Nutrition Facts : Calories 349 calories, Fat 19g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 650mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

GINGER CHICKEN SALAD SUPREME



Ginger Chicken Salad Supreme image

This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination of the fresh ginger and green grapes always draw raves. I serve mine with a basket of fresh croissants that my guests can then make into chicken salad sandwiches, if they choose. There are never any leftovers!

Provided by LynnNM

Categories     Salad

Time 1h20m

Yield 6

Number Of Ingredients 9

2 cups cubed cooked chicken breast
¾ cup seedless green grapes, halved
½ cup chopped celery
½ cup chopped pecans
¼ cup minced fresh parsley
½ cup mayonnaise
¼ cup sour cream
¾ teaspoon freshly grated ginger
⅛ teaspoon ground white pepper

Steps:

  • Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.

Nutrition Facts : Calories 317.8 calories, Carbohydrate 6.3 g, Cholesterol 46.2 mg, Fat 26.7 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 5 g, Sodium 148 mg, Sugar 4.1 g

GINGER-CASHEW CHICKEN



Ginger-Cashew Chicken image

Provided by Joanie Moscoe

Categories     Wok     Chicken     Ginger     Stir-Fry     Quick & Easy     Cashew     Bon Appétit     New Jersey

Yield Serves 6

Number Of Ingredients 14

2 tablespoons plus 1 teaspoon olive oil
4 small onions, sliced
6 garlic cloves, chopped
2 teaspoons minced fresh ginger
2 pounds boneless skinless chicken breast, cut into 1/2-inch-thick strips
4 celery stalks, sliced
1 tablespoon all purpose flour
1 cup canned chicken broth
1/4 cup dry Sherry
3 tablespoons soy sauce
1 teaspoon dry mustard
1 cup salted roasted cashews
3 green onions, sliced
Steamed rice

Steps:

  • Heat 2 tablespoons oil in wok or heavy large skillet over high heat. Add onions and cook until tender, stirring frequently, about 10 minutes. Add garlic and ginger and continue cooking until onions are golden brown, about 5 minutes. Add chicken and celery and cook until chicken is cooked through, stirring occasionally, about 7 minutes. Transfer mixture to platter. Set aside.
  • Add remaining teaspoon oil to wok. Add flour and stir over medium-high heat until just beginning to color, about 1 minute. Mix in broth, Sherry, soy sauce and mustard. Boil until slightly thickened, stirring frequently, about 5 minutes. Return chicken mixture to wok. Mix in cashews. Cook until chicken is heated through, about 3 minutes. Transfer to platter. Garnish with green onions and serve with rice.

CASHEW CHICKEN SALAD WITH MANDARIN ORANGES



Cashew Chicken Salad With Mandarin Oranges image

Iceberg lettuce holds up well and doesn't wilt or get soggy, even after being tossed with the dressing.

Provided by LMillerRN

Categories     Chicken Breast

Time 30m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 12

3 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon low sodium soy sauce
1 teaspoon sugar
2 teaspoons hoisin sauce
1/2 teaspoon salt
4 cups shredded iceberg lettuce
3 cups shredded rotisserie cooked boneless skinless chicken breasts
1 1/2 cups fresh bean sprouts
1/2 cup chopped green onion
2 tablespoons chopped roasted cashews
1 (11 ounce) can mandarin oranges in light syrup, drained

Steps:

  • Combine first 6 ingredients, stirring well with a whisk.
  • Combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat.

CASHEW CHICKEN SALAD



Cashew Chicken Salad image

A nice lunch on a bed of greens or in a pita or bun. This is one of my favorite chicken salad recipes.

Provided by Parsley

Categories     Lunch/Snacks

Time 15m

Yield 10 serving(s)

Number Of Ingredients 13

3 lbs boneless skinless chicken breasts, cooked, cooled and chopped
3 celery ribs, chopped (include the leaves!)
1 cup chopped sweet onion
1/2 cup finely chopped carrot
1 (8 ounce) can water chestnuts, drained and chopped
3/4 cup chopped cashews
1 tablespoon tarragon
1/4 teaspoon ginger
1 1/4-2 cups mayonnaise (start on the low side)
2 teaspoons reduced sodium soy sauce (sometimes I use a bit more)
1 teaspoon sugar
1/4 teaspoon black pepper
1/8 teaspoon salt (or more)

Steps:

  • Mix everything together in a large bowl.
  • Chill until ready to serve.

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