Hot Chicken Noodle Salad Food

HOT CHICKEN NOODLE SALAD

Steps:

• Season the cut up chicken with some salt and pepper or Cajun spice if you like the heat.
• Cook chicken in a pan with the 1 table spoon of cooking oil till chicken is no longer pink.
• Put chicken and the juices on a plate to rest.
• Cook fettuccine noodles according to package directions; be sure to salt the noodles while they cook. Drain and set aside.
• Take honey mustard dressing and add honey to it.
• Meanwhile, add another tablespoon of cooking oil to the same pan and saute broccoli florets, onions (cut into thin crescent shapes), celery (thinly sliced), and sliced mushrooms until cooked to your liking. I like to have them a bit crisp- but it a preference thing.
• Add chicken back to the pan and heat throughout.
• Dish up noodles and then the veggie-chicken mixture on top.
• Sprinkle top of dish with slivered almonds.
• Serve the dressing on the side, or spoon on top to taste.

CHINESE CHICKEN SALAD

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!

CHICKEN NOODLE SALAD

Steps:

• Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
• Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
• Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
• Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

WARM THAI CHICKEN & NOODLE SALAD

Steps:

• Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
• Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
• Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
• Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.

SPICY ASIAN NOODLE AND CHICKEN SALAD

Steps:

• Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

CHINESE HOT AND SOUR CHICKEN NOODLE SALAD

Steps:

• In a 5-6 quart pan, bring about 3 quarts of water to a boil.
• Add chicken, cover and bring to a boil.
• Remove from heat and let stand, covered, until meat is white in thickest part, about 20-25 min.
• Lift out chicken, let cool and reserve water.
• Remove and discard skin and bones*; tear chicken into bite-size shreds.
• If made ahead, cover and chill chicken and water until next day.
• Bring water to a boil and add linguine. Boil, uncovered, until just tender to bite, 6-8 min.
• Drain; immerse in cold water until cool, then drain well again.
• Remove any debris from peppercorns.
• In a 6-8" frying pan, toast peppercorns over med-low heat until fragrant, 2-3 min.; shake pan often.
• Pour peppercorns into a blender and whirl until finely ground.
• Add chiles and oil to pan; cook over low heat until chiles just begin to brown, about 3 min.
• Let cool and add ground pepper, vinegar, soy sauce and cilantro.
• On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
• Pour dressing evenly over salad and mix to blend.
• - - - - - - - - - - - - - - - - - - NOTES : * I just use boneless, skinless chicken breasts to start with.

HOT CHICKEN SALAD I

Steps:

• Preheat oven to 325 degrees F ( 165 degrees ).
• Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes.
• Bake in preheated oven for 45 minutes to 1 hour, until heated through.

WARM CHICKEN NOODLE SALAD

Steps:

• Soak the noodles: Boil the kettle and tip the rice noodles into a heatproof bowl. Pour over boiling water to cover. Leave noodles to soak for 4 minutes.
• Whisk and toss: Meanwhile, make the dressing. Whisk together the olive oil, lemon zest and juice and mayonnaise, then season if you want to. Drain the noodles and return to the bowl. Throw in the sugar snaps, red pepper and basil. Pour in half the dressing and gently toss.
• To serve: Divide the noodles between two bowls. Slice the chicken breasts and arrange on top of the noodles. Drizzle over the remaining dressing and serve.

THAI CHICKEN NOODLE SALAD

Steps:

• Put the chicken in a large heavy pan or flameproof casserole, then add the ginger, spring onions and garlic, plus a good sprinkling of salt. Cover with water, bring to the boil, reduce the heat, then cover tightly. Simmer the chicken for 1-1¼ hrs until tender. Leave to cool for 15 mins, then remove the chicken from the pan and strip off the meat. (The stock can be cooled and frozen for soups, sauces and casseroles.) Tear the chicken into bite-size chunks, then leave to cool.
• Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 4 mins, drain, rinse in cold water, then return to the bowl. Use a scissors to snip into short lengths, then toss with the oil to stop them sticking together.
• Cook the asparagus for 3-4 mins in boiling salted water, then tip into a sieve and cool under cold running water. Drain well. If using green beans, cook them with the asparagus. If using sugar snaps, they won't need to be cooked.
• To make the dressing, mix the lime juice with the sugar until it has dissolved. Add the fish sauce and chillies, then mix well. To serve, put all the salad ingredients in a large bowl with most of the basil and mint leaves. Pour over the dressing and toss everything together well. Pile into a large serving bowl, then scatter over the peanuts and the remaining basil and mint.

COLD CHICKEN NOODLE SALAD

Steps:

• Shred the meat from the leftover chicken legs, and discard the skin and bones. Bring a pan of water to the boil and cook the noodles following pack instructions. Drain the noodles and cool in cold running water.
• Mix together the wasabi, soy sauce, sesame oil, lemon juice and sugar until the sugar has dissolved.
• Toss the cooled noodles with the dressing and arrange on a serving plate. Top with the chicken, chilli, spring onions and coriander. Toss everything through just before serving.