GINGERY CHICKEN SALAD LETTUCE WRAPS
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
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
GINGER-PEANUT CHICKEN-SALAD WRAPS (COOKING LIGHT)
Make and share this Ginger-Peanut Chicken-Salad Wraps (Cooking Light) recipe from Food.com.
Provided by seesko
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
- Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
PEANUT CHICKEN
Make and share this Peanut Chicken recipe from Food.com.
Provided by Brookelynne26
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees.
- 2. In a small bowl, combine the peanut butter, half of the green onions, soy sauce, vinegar, and cayenne. Gently loosen the skin of the chicken and spread half of the paste between the skin and the meat. Rub the rest of the paste all over the outside of the chicken. Put the remaining green onions, ginger, garlic, and cilantro into the chicken cavity.
- 3. Roast the chicken, breast side down, in a roasting pan for about 20 minutes. Reduce the oven temperature to 325 degrees and flip the chicken breast side up. Baste with any juices that have accumulated in the pan. Roast for 30 to 40 minutes, until a meat thermometer inserted in the thickest part of the thigh reads 160 to 165 degrees and the juices run clear. Let the bird rest for 10 minutes before carving.
Nutrition Facts : Calories 132.2, Fat 10.2, SaturatedFat 2.1, Sodium 848, Carbohydrate 6.1, Fiber 1.7, Sugar 2.4, Protein 6.8
SMOKEHOUSE CHICKEN SALAD WRAPS
Make and share this Smokehouse Chicken Salad Wraps recipe from Food.com.
Provided by Chef mariajane
Categories Lunch/Snacks
Time P20D
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high; grease grate well. Grill chicken, turning as needed for 12-15 minutes or until cooked through. Baste chicken liberally with half of the Diana Sauce during the last 5 minutes; cool chicken and coarsely chop. Toss chopped chicken with remaining Diana Sauce, red pepper, green onion, and ranch dressing until combined. Divide chicken mixture and cheese between four lettuce-lined tortillas. Roll up and secure closed with toothpicks.
- TIP: Chicken is cooked through when an instant-read thermometer inserted into the center of the meat registers 165°F.
- Leftover chicken can easily be used to make this wrap instead of the grilled chicken.
Nutrition Facts : Calories 671.9, Fat 24.2, SaturatedFat 9.2, Cholesterol 100.1, Sodium 1313.3, Carbohydrate 65.9, Fiber 4.9, Sugar 5, Protein 45.1
GINGER PEANUT CHICKEN PASTA
Fresh and light, the flavors in this creamy pasta dish are so amazing you'll want to lick the plate!
Provided by Hungry Chefs
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook chicken in skillet, approximately 2-3 minutes per side.
- Take chicken out of skillet and set aside.
- In small bowl, dissolve corn starch in 2 T. milk.
- Stir in remaining milk and add to skillet.
- Cook for 1 minute, or until thick and bubbly.
- Reduce heat to low.
- In another small bowl, mix peanut butter, lime juice, soy sauce, honey, garlic, ginger, and red pepper.
- Stir into milk mixture until smooth.
- Add chicken, chives, and cilantro.
- Toss with pasta and enjoy!
GINGER-PEANUT CHICKEN-SALAD WRAPSYOU
Make and share this Ginger-Peanut Chicken-Salad Wrapsyou recipe from Food.com.
Provided by Peggy loves Dessert
Categories Chicken Breast
Time 35m
Yield 8 wraps, 8 serving(s)
Number Of Ingredients 16
Steps:
- **I recommend doubling the sauce recipe! yum!**
- can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.
- -------------------------------------------------------------------------------- Preparation
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
- Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
Nutrition Facts : Calories 168.7, Fat 5.8, SaturatedFat 1.2, Cholesterol 49.3, Sodium 242.9, Carbohydrate 7, Fiber 1.4, Sugar 4.3, Protein 22.4
CHICKEN NOODLE SALAD WITH PEANUT-GINGER DRESSING
This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or shrimp for the chicken.
Provided by Sherbg
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
- Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
- Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.
Nutrition Facts : Calories 460.9 calories, Carbohydrate 51.6 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 4.6 g, Protein 30.2 g, SaturatedFat 3.3 g, Sodium 745.4 mg, Sugar 6.8 g
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GINGER-PEANUT CHICKEN-SALAD WRAPS RECIPE | MYRECIPES
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5/5 (3)Total Time 35 minsServings 8Calories 279 per serving
- Heat oil in a large, nonstick skillet over medium-high heat. Add chicken; cook for 5 minutes on each side or until done. Remove from pan; cool. Shred chicken into bite-size pieces. Place chicken, cucumber and bell pepper in a large bowl.
- Process sugar, ginger, lime juice, soy sauce, salt, red pepper and garlic in a blender until smooth. Add peanut butter and water; blend. Combine peanut butter and chicken mixtures; stir. Add cilantro; toss.
- Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture and 1/2 cup lettuce onto each tortilla; roll up.
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