Oriental Chicken Salad Cheshire Cat Food

ASIAN CHICKEN SALAD

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.

ASIAN CHICKEN SALAD

Steps:

• Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Drain and transfer the chicken to a cutting board.
• Meanwhile, make the dressing: Whisk the lime juice, peanut oil, brown sugar, fish sauce and Sriracha in a small bowl; set aside.
• Combine the cabbage, carrots, snow peas and mint in a large bowl. Add all but 2 tablespoons of the dressing and toss to coat.
• Thinly slice the chicken. Top each serving of salad with the chicken and peanuts; drizzle with the remaining dressing.

COPY-CAT ORIENTAL CHICKEN SALAD

Steps:

• Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
• Preheat oil in deep fryer or deep pan over medium heat. The temp of the oil should be around 350 degrees F.
• In a small, shallow bowl beat egg, add milk, and mix well.
• In another bowl, combine flour with corn flake crumbs, salt and pepper.
• Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture, then into the flour mixture, coating each piece completely.
• Fry each chicken finger for 5 minutes or until coating has darkened to brown.
• Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle green onion on top of the lettuce.
• Toast almonds in a small skillet over medium heat for 3 to 4 minutes, or until light brown. Sprinkle toasted almonds over the salad, then add the chow mein noodles.
• Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.
• Makes 1 dinner-size salad.

CHESHIRE CAT

Steps:

• Blend till smooth.

ORIENTAL CHICKEN SALAD

Steps:

• Prepare a marinade by mixing wine, soy sauce and ginger.
• Marinate chicken for at least 2 hours.
• Drain well.
• Put salad, green onions, broccoli, almonds and chicken in a large salad bowl.
• Combine all dressing ingredients in a jar and shake well.
• Toss salad with dressing and sprinkle sesame seeds on top.

ORIENTAL CHICKEN SALAD - CHESHIRE CAT

Steps:

• Combine oil, sesame oil, rice vinegar, sugar, soysauce and ginger in a bowl.
• Break ramen noodles into small pieces. put in bowl with marinade and stir to evenly coat.
• cover and refrigerate overnight.
• Sprinkle chopped cooked chicken with garlic salt and paprika. Stir to evenly coat.
• In very large bowl, combine marinade, noodles, coated chicken, green cabbage, red cabbage and chopped green onions. Stir until evenly mixed. Fold in sliced almonds.
• Note: to toast nuts, spread on baking sheet and bake in 275 degree oven for 8 minutes or until brown. watch careffully.