Hot Chinese Chicken Salad Food

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:

• In a glass jar add all the ingredients mentioned under salad dressing. Shake well until everything is mixed.
• In a salad bowl, big enough to hold all the ingredients, add all the veggies except fried noodles.
• If serving immediately, add fried noodles, pour the dressing and mix everything well.
• If serving later then store veggies, dressing and fried noodles separately. Mix everything before serving.

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!

ASIAN CHICKEN SALAD

Steps:

• Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
• To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
• In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

CONTEST-WINNING HOT CHICKEN SALAD

Steps:

• Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.

CHINESE CHICKEN SALAD RECIPE

Steps:

• In a large bowl toss together all of the ingredients for the salad. Set aside. In a small jar add all of the ingredients for the salad dressing. Shake until well combined. Pour salad dressing over the salad, tossing to combine until everything is well coated. Serve immediately.

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.

HOT CHICKEN SALAD RECIPE

Steps:

• Bake slivered almonds in a shallow pan at 350° for 5 to 10 minutes or until toasted.
• Stir together almonds, chicken, onion, celery, pimiento, water chestnuts, mushrooms, salt, and pepper in a large bowl. Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; stir into chicken mixture.
• In a small bowl, Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; add into chicken mixture to combine.
• Spread into a lightly greased 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese, potato chip crumbs, and Parmesan cheese. Bake at 350° for 30 minutes or until thoroughly heated.

HOT CHICKEN SALAD CASSEROLE

Steps:

• In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt until smooth. Stir in the chicken, celery, water chestnuts, croutons and almonds. , Spoon into a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes. , Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.

THE BEST HOT CHICKEN SALAD

Steps:

• Preheat oven to 350ºF. Spray a 9x13x2-inch pan with cooking spray.
• In a large bowl, combine cooked chicken, almonds, water chestnuts, pimentos, celery, lemon juice, mayonnaise, cheddar cheese, cream of chicken soup, salt, and pepper. Spread into prepared pan.
• Bake uncovered for 30 minutes. Sprinkle French fried onions on top of casserole and bake an additional 10 minutes.

CHINESE CHICKEN SALAD

Steps:

• Parboil the chicken until cooked through. Let cool. Tear into very small pieces with your fingers (easier than cutting and looks better!) and stir fry with the teriyaki sauce for one minute. Set aside.
• *** OR, you could cut the raw chicken up into 1-2" cubes and stir-fry with the teriyaki sauce until done, then shred by hand when cool.
• Chop, not tear, the Napa cabbage into roughly 1/4" x 2" strips. Add the green onion, almond slivers, sesame seeds, cilantro and chicken and gently toss.
• Heat the vegetable oil to 375F degrees. Test a couple of maifun noodles by dropping them in the hot oil; if they "explode" immediately, your oil is hot enough. Deep fry the remaining maifun noodles in batches (they puff up to 5 times their original size) and drain on paper towels. Be gentle... they're fragile.
• Combine all dressing ingredients in cruet and shake well. To serve, very gently fold noodles into salad, then add dressing at the last minute to maintain salad crispness. Top with fried wonton wrapper strips.

CHINOIS CHICKEN SALAD WITH CHINESE MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 450 degrees F.
• Season the chicken breast on both sides with salt and pepper. Heat a large saute pan over high heat. When the pan is hot, add the oil and heat to almost smoking. Add the chicken, skin side down and cook for 4 minutes. The skin should be golden brown. Turn the chicken over and place in the oven. Roast until the chicken is just cooked through and the juices run clear, about 15 to 20 minutes.
• While the chicken is in the oven, prepare the greens. Fill a very large bowl halfway full with ice water. Quarter the Napa cabbage lengthwise and remove the core. Thinly slice the cabbage widthwise and place in the ice water. Repeat this same process for the radicchio. Halve the romaine lettuce lengthwise and then thinly slice. Add to the water. Mix all of the greens well in the ice water and let sit for about 5 minutes. Drain. Place in a clean kitchen towel and dry well. Be careful not to bruise the greens. Refrigerate.
• Remove the chicken from the oven and cool enough to handle. Remove the skin and slice the chicken. Discard the skin and bones. Roughly chop the sliced chicken and place in a large bowl. The chicken should still be warm. Add some of the vinaigrette and toss well. Add the greens and a little more vinaigrette and toss until everything is well coated.
• Place a small mound of greens on 4 plates. Top each mound with a spring roll basket and lightly press to stabilize. Fill the baskets with more of the salad. Top with some of the fried springroll strips, a sprig of cilantro, peanuts, and a lime wedge.
• Place all of the vinaigrette ingredients in a blender and blend until smooth. Correct the seasonings. Refrigerate until ready to use.
• Heat a deep fryer to 375 degrees F. Or fill a deep pot halfway full with oil and heat to 375 degrees F.
• Roll up 2 of the egg roll wrappers and julienne. Set aside. Place 1 of the remaining wrappers in the hot oil for 5 seconds to soften. Then, carefully push the center of the wrapper down with a ladle. Fry just until the oil stops sizzling, about 15 to 30 seconds. The basket should be golden brown. Remove with tongs to a paper towel lined plate to drain. Repeat with the remaining 3 wrappers. Once all of the baskets are made, add the julienne strips and fry just until the oil stops sizzling and the strips are golden brown, about 30 seconds. Remove with a slotted spoon and drain on paper towels.

CHINESE CHICKEN SALAD

Steps:

• Marinate chicken in combination of soy sauce, hoisin sauce, sesame oil and pepper in a large bowl for 30 minutes.
• Preheat oven to 350 degrees F.
• Bake chicken (with any remaining marinade juices) in a shallow dish for 15-20 minutes or until chicken runs clear
• Remove from oven and let sit for 5 minutes before cutting into strips.
• Heat a skillet over medium-high heat and add almonds. Cook for about 2 minutes and then add ramen noodles to toast for another 2 minutes or starting to brown. Add sesame seeds and cook for 1 more minute or until everything is lightly browned.
• Combine cabbage, carrot, edamame and green onions in a large salad bowl.
• Add almonds, noodles and sesame seeds to salad.
• Combine all dressing ingredients.
• Top salad with chicken, cilantro (if using) and desired amount of dressing. Mix well.
• Salad keeps in the fridge for 2-3 days. Will keep longer if you reserve dressing for before serving.
• Enjoy room temperature or cold.

HOT CHINESE CHICKEN SALAD

Steps:

• With scissors or knife cut chicken into thin strips. Roll in cornstarch, set aside. Heat oil, Add garlic and stir until browned. Discard garlic.
• Add chicken to hot garlic oil and turn until browned. Add mushrooms, chestnuts, onions, celery and cook until tender.
• Add soy sauce and monosodium glutamate until heated.
• Add lettuce and pimentos, toss lightly. Serve with rice.

CLASSIC HOT CHICKEN SALAD

Steps:

• Preheat oven to 425 F.
• Butter a 2-quart baking dish or baking pan.
• Combine the cubed cooked chicken, celery, mayonnaise, toasted almonds, lemon juice, and chopped onion in a bowl. Taste and add salt, if needed.
• Stir 1/2 cup of the toasted breadcrumbs into the chicken mixture.
• Spoon the chicken salad mixture into the prepared baking dish.
• Sprinkle with the shredded cheese.
• Toss the remaining 1 cup of toasted breadcrumbs with the melted butter. Sprinkle over the cheese layer.
• Bake the casserole for 15 to 20 minutes, until the topping has browned and the filling is bubbly around the edges.
• Garnish with chopped green onion tops or parsley, if desired.
• Serve the chicken hot with cooked rice and a tossed salad, steamed broccoli, or green beans.
• To toast the almonds, spread them out in a single layer in a dry skillet.
• Place the skillet over medium heat and cook, stirring constantly, until the almonds are lightly browned and aromatic.
• Remove to a plate or bowl immediately so they won't over brown.
• To make homemade toasted breadcrumbs , heat the oven to 325 F.
• Cut or tear fresh or day-old bread into small pieces.
• Spread out on a large rimmed baking sheet.
• Sprinkle with a small amount of kosher salt , if desired.
• Bake for about 12 to 14 minutes, or until dry and lightly browned.
• Crush the dried bread coarsely or finely and use in the recipe.
• Freeze extra breadcrumbs in a zip-close food storage bag.