ASIAN CHICKEN SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 1/2 cup chow mein noodles, for garnish
- For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
- For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
- Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.
"ONO-LISHIOUS": GRILLED SESAME CHICKEN SATAY PAPAYA SALAD WITH HOISIN BALSAMIC VINAIGRETTE
Provided by Food Network
Categories appetizer
Time 2h31m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- For the Chicken Satay: Combine the first 8 ingredients to coat chicken. Let marinate for 2 hours. Skewer 3 to 4 cubes of chicken per stick. Sprinkle chicken with sesame seeds. Set aside before grilling.
- For the Papaya Salad: Cut papaya in half, seed and skin. Cut papaya into quarters, then cut into thin slices. Squeeze the lime juice over the papaya and arrange on plate over mixed greens.
- For the "Hoisin" Balsamic Vinaigrette: Combine the first set of ingredients in blender. With blender on, emulsify by adding oil slowly until well blended. Add salt, sugar and pepper, to taste. Set aside.
GRILLED SESAME CHICKEN AND SALAD
Make and share this Grilled Sesame Chicken and Salad recipe from Food.com.
Provided by Cooking Crowe
Categories Salad Dressings
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat grill to med-hi temp (around 300 to 325 degrees).
- Combine all of the dressing ingredients except the oils and whisk thoroughly (you can also use a blender on low to combine.
- While still whisking, slowly add the sesame oil, then the vegetable oil.
- Measure out about ¼ - ½ cup of dressing.
- Make a foil bowl large enough to hold all of the chicken and pour half of the dressing in the bottom. Lay in the chicken breast in a single layer and cover with the remaining dressing. Close the foil bowl with the edges or additional foil.
- Place on grill and cook for 20 minutes.
- While the chicken cooks, prepare salad.
- After the twenty minutes are up, take chicken out of the foil and place directly on the grill and let cook for 5 minutes on one side, and then 3 minutes on the other side.
- Plate with some salad and cover with dressing.
Nutrition Facts : Calories 512.5, Fat 32.6, SaturatedFat 6.5, Cholesterol 92.8, Sodium 242.7, Carbohydrate 21.9, Fiber 3.4, Sugar 11, Protein 33.8
CHICKEN, SESAME AND QUINOA SALAD
This delicious, colorful salad is a great way to introduce whole grains to your kids!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the quinoa according to package directions, set aside to cool.
- Heat the vegetable oil in a small saucepan over medium heat. When the oil is hot, add the ginger, scallions and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
- Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight container for up to 3 days.
Nutrition Facts : Calories 250 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 25 milligrams, Sodium 470 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 14 grams
KALE-SESAME CHICKEN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring the soy sauce, maple syrup, red pepper flakes, 1/4 cup lemon juice and 1 cup water to a boil in a wide saucepan. Add the chicken in a single layer; reduce the heat to medium low. Cover and simmer, turning occasionally, until just cooked through, 10 to 15 minutes. Remove the chicken to a plate (reserve the liquid). Let cool, then shred.
- Peel the sweet potatoes and cut into 1/2-inch cubes. Add to the liquid in the saucepan; cook over medium heat, stirring occasionally, until just tender, about 15 minutes. Transfer to a plate with a slotted spoon (reserve the liquid). Let the potatoes and liquid cool.
- Cut the apples into matchsticks. Peel the cucumber, cut in half lengthwise and thinly slice. Combine the apples, cucumber, kale, sesame seeds, chicken, sweet potatoes and sesame oil in a large bowl. Toss with the reserved cooking liquid and the remaining 2 tablespoons lemon juice. Season with salt and pepper; sprinkle with the peanuts.
Nutrition Facts : Calories 434 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 604 milligrams, Carbohydrate 60 grams, Fiber 9 grams, Protein 33 grams
GRILLED SESAME CHICKEN LETTUCE CUPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Whisk the soy sauce, vinegar, 2 tablespoons each sesame oil and water and the ginger in a large bowl. Remove 1/4 cup of the dressing to a medium bowl; set aside. Whisk the five-spice powder into the large bowl and add the chicken; toss to coat and set aside to marinate, 10 minutes.
- Meanwhile, brush the eggplant slices on both sides with the remaining 1 tablespoon sesame oil. Grill until well marked and tender, 3 to 4 minutes per side; transfer to a cutting board and let cool slightly. Roughly chop the eggplant and add it to the bowl with the reserved sesame dressing. Add the tomatoes, scallions and herbs; toss to coat.
- Remove the chicken from the marinade, letting the excess drip off. Grill until well marked, 3 to 4 minutes, then flip and continue grilling until cooked through, about 2 more minutes. Transfer to a cutting board and let cool 5 minutes, then slice.
- Serve the chicken and eggplant salad in the lettuce leaves with the eggplant salad; top with the nuts.
Nutrition Facts : Calories 410, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 660 milligrams, Carbohydrate 16 grams, Fiber 6 grams, Protein 46 grams, Sugar 7 grams
GRILLED SESAME CHICKEN
This is basically a marinade to provide flavor to the chicken. I use the chicken in three ways to mix it up alttle. One, serve the chicken as the main course; Two, cut the chicken into strips and use in any salad; Three, pound the chicken before marinding, grill and use for chicken sandwiches.
Provided by King Jay II
Categories Chicken Breast
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the marinade ingredients in a dish large enough to hold the chicken without overlapping.
- Put the Chicken in the dish and coat with the marinade.
- Marinade for 2 to 6 hours.
- Cook Chicken on a grill over medium high heat. Enjoy!
Nutrition Facts : Calories 725.2, Fat 55.7, SaturatedFat 9.8, Cholesterol 92.8, Sodium 93.5, Carbohydrate 27.1, Fiber 0.6, Sugar 26.1, Protein 30.9
GRILLED SESAME CHICKEN AND EGGPLANT SALAD
This is a salad that is French by design and Chinese by flavor. The ginger and sesame notwithstanding, it is essentially very much like a salade composée, a "composed salad" where the ingredients are arranged and dressed but not tossed, with grilled chicken breast and a zesty vinaigrette. The jalapeño is optional, so you can turn down the heat.
Provided by David Tanis
Categories salads and dressings, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Remove the tenderloins from the underside of the chicken breasts and reserve for another purpose. Trim breasts if necessary and flatten them slightly with a meat mallet. Season on both sides with salt and pepper and place in a shallow dish. Using a clean knife and cutting board, peel eggplant and cut into 1/2-inch slices, then season with salt and pepper. Place eggplant slices in a separate shallow dish.
- Prepare the marinade: stir together ginger, garlic, soy sauce, peanut oil, sesame oil, rice wine and chile paste in a small bowl. Pour half the marinade over chicken and remaining marinade over eggplant, turning over to coat well. Leave at room temperature for 30 minutes. (You may do this step up to 2 hours ahead and refrigerate. Return to room temperature before cooking.)
- Make the vinaigrette: whisk together rice vinegar, ginger, brown sugar, mustard, sesame oil, peanut oil, salt and lime juice. Set aside.
- Heat a stovetop grill pan over medium-high heat, or use a charcoal or gas grill. Grill eggplant slices until nicely browned and softened, about 3 minutes per side. Remove and hold at room temperature. Lay chicken breasts on the grill skin side down and let cook until nicely browned, about 5 minutes. Turn and cook on the other side until firm to the touch, about 2 minutes more. Remove breasts to a platter and let rest 5 minutes.
- Line a large platter with lettuce leaves. Cut chicken into 1/4-inch slices and arrange over lettuce. Arrange grilled eggplant around the platter. Lightly salt cucumbers and dress with 1 tablespoon vinaigrette, then scatter over salad. Spoon the rest of the vinaigrette evenly over salad. Top with scallions and cilantro, and sprinkle with sesame seeds. Garnish with optional jalapeño slices and lime wedges and serve.
GRILLED GINGER-SESAME CHICKEN SALAD
Make and share this Grilled Ginger-Sesame Chicken Salad recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha and salt to blend. Transfer 3 tablespoons of the marinade to a baking dish, add chicken and turn to coat. Cover and refrigerate at least 30 minutes, turning after 15 minutes.
- Dressing: Whisk vinegar and green onions into the remaining marinade. Set aside.
- Heat a grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook about 4 minutes per side or until chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let rest 15 minutes.
- Cut chicken crosswise into 1/4-inch-thick slices.
- For the Salad: In a large bowl, toss chicken, cabbage, carrots, green onions, cilantro and half of the almonds with enough dressing to coat lightly.
- Mound salad in center of 4 plates. Re-whisk dressing and drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.
SPINACH SALAD W/GRILLED CHICKEN IN SESAME & POPPY-SEED VINAI
Make and share this Spinach Salad W/Grilled Chicken in Sesame & Poppy-Seed Vinai recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Cut the grilled and cooled chicken into 1/4-inch pieces and combine with the vinaigrette, spinach leaves, diced tomatoes, almonds, onion and eggs. Add more vinaigrette as necessary to reach desired level of coating. Add the salt and pepper, to taste, and toss again.
- To serve, arrange some of the Romaine lettuce leaves on each of 4 plates, then divide salad mixture between them. Garnish with additional tomato wedges, if desired, and serve.
- SESAME AND POPPY SEED VINAIGRETTE: Place vinegar into a blender or food processor. Add sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and salt. Blend until most sesame seeds are ground (stop motor a couple times and scrape down sides of container). Scrape contents into a small bowl, then whisk in canola oil. Makes 3/4 cup dressing.
- SUGAR-GLAZED ALMONDS: Place a sheet of waxed (or parchment) paper on counter. In a nonstick skillet, roast sliced almonds over medium-high heat until golden, shaking and tossing pan to evenly toast almonds and to prevent scorching. As nuts turn golden, sprinkle on about 2 tablespoons sugar and, stirring and tossing as necessary, cook until sugar melts around almonds. Remove from heat and quickly scrape almonds onto sheet of waxed paper to cool. Makes 1/2 cup almonds.
Nutrition Facts : Calories 660.4, Fat 46.5, SaturatedFat 5.9, Cholesterol 175.6, Sodium 497.2, Carbohydrate 22, Fiber 6, Sugar 12.8, Protein 41.4
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