CHINESE CHICKEN SALAD
Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 15m
Number Of Ingredients 15
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!
Nutrition Facts : ServingSize 320 g, Calories 412 kcal, Carbohydrate 17.3 g
THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
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.
JAVANESE DINNER
This recipe came from my sister (a Home Economics teacher as they were called back in the 60's and 70's). It is as much fun as it is delicious. You line up all of the ingredients on a buffet or counter and then, adding them one by one in order, build a 14 layer dinner! This is written for 6 servings, but can be increased to serve any size crowd! The sizes are approximates since you can add more or less of each layer as you prefer. She would say you can only leave out 2 layers, but I am more flexible! : ) If this is for a party where your guests ask, "what can I bring",have them bring prepared ingredients in serving bowls and your prep time is now next to nothing!
Provided by Mjr 2
Categories Chicken
Time 1h30m
Yield 6 dinners, 6 serving(s)
Number Of Ingredients 14
Steps:
- Line up the above ingredients, in given order, in serving bowls on a counter or buffet table. Your guests take a plate and begin building their "dinner" using the rice as the base, sprinking on as much or little of each layer, finishing with a cherry on top! We were always encouraged to try every layer, leaving off no more than 2 in case there is something you are allergic to or just do not like. It is amazing how good this is and fun to make.
Nutrition Facts : Calories 927.2, Fat 39.9, SaturatedFat 15.9, Cholesterol 76.5, Sodium 3491.8, Carbohydrate 108.2, Fiber 7.8, Sugar 26.2, Protein 37.3
ASIAN CHICKEN SALAD
This easy-to-prepare salad is filled with zingy flavours - the simplified version is great for kids' lunchboxes too
Provided by Emma Lewis
Categories Lunch, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Cover the chicken with cold water, bring to the boil, then cook for 10 mins. Remove from the pan and tear into shreds. Stir together the fish sauce, lime zest, juice and sugar until sugar dissolves.
- Place the leaves and coriander in a container, then top with the chicken, onion, chilli and cucumber. Place the dressing in a separate container and toss through the salad when ready to eat.
Nutrition Facts : Calories 109 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 1.6 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein
JAVA CHICKEN SALAD RECIPE
Provided by akselden
Number Of Ingredients 15
Steps:
- In blender or bowl of food processor combine peanut butter, jalapeno, 3 tbsp soy sauce, sake, mirin, onion, sesame oil and ginger; set aside. In small bowl combine remaining soy sauce, peanut oil, rice vinegar and sugar; set aside. Shred chicken. In large bowl toss greens with soy sauce dressing (in small bowl) and divide among salad plates. Top with chicken. Drizzle peanut dressing over I chicken and garnish with sesame seeds.
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