Quick Asian Chicken Salad Food
ASIAN CHICKEN SALAD
A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.
Provided by D
Categories Salad Green Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g
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.
QUICK ASIAN CHICKEN SALAD
Our family enjoys sampling a variety of salads, but this one is at the top of their list. It's an interesting twist on traditional chicken salad. -Vivian Miller, Sonora, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first seven ingredients. Whisk dressing ingredients together in a small bowl. Pour over salad; toss to coat. Refrigerate 8 hours or overnight.
Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 194mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
QUICK ASIAN CHICKEN SALAD
Lite soy sauce and crushed red pepper give this quick chicken salad Asian flavor with a touch of heat.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix dressing, soy sauce and crushed red pepper in large bowl.
- Add greens and chicken breast strips just before serving; toss lightly.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 940 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 9 g, Protein 11 g
ASIAN CHICKEN SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 430 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 100 milligrams, Sodium 900 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 43 grams
QUICK ASIAN CHICKEN SALAD
Make and share this Quick Asian Chicken Salad recipe from Food.com.
Provided by SassyMom3
Categories Salad Dressings
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Place bok choy, chicken, carrots and chives in serving bowl.
- Combine chili sauce, oil, vinegar, soy sauce and ginger in small bowl; mix well.
- Pour over chicken mixture and toss gently.
Nutrition Facts : Calories 296.7, Fat 15.4, SaturatedFat 3.6, Cholesterol 88.7, Sodium 428.4, Carbohydrate 5.3, Fiber 1.6, Sugar 2.1, Protein 33.2
EASY ASIAN CHICKEN SALAD
This is a staple dinner in my home. It's extremely quick, easy, and cheap to make. To make life super easy buy a rotisserie chicken and make this the next day from the leftovers.
Provided by tinytonks
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the chicken, cabbage, and onions in a large bowl. Crush the dry noodles into small pieces and combine in salad.
- In a separate bowl or dressing container, combine all ingrediants for the dressing and mix well. Pour over salad and toss.
- Hints: You can add any combination of extra veggies to this salad. I have used pea pods, oranges, water chestnuts, avocados, etc. You can also adjust the fat by adding less oil and more vinegar. You may need to add extra sugar though.
Nutrition Facts : Calories 378.8, Fat 23.2, SaturatedFat 4.2, Sodium 540.9, Carbohydrate 40.7, Fiber 5.8, Sugar 21, Protein 6.3
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
ASIAN CHICKEN SALAD
Categories Salad Chicken Ginger No-Cook Quick & Easy Lunch Cucumber Summer Healthy Cabbage Sesame Cilantro Soy Sauce Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Whisk together all vinaigrette ingredients.
- Toss salad ingredients with vinaigrette in a large bowl until combined well.
QUICK CHINESE CHICKEN SALAD
Chicken salad is a great way to use up leftover chicken breast. With this great salad, dinner is quick, and you don't have to turn on the oven.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 8
Steps:
- Combine vinegar, sugar, soy sauce, vegetable and sesame oils in large bowl, stirring until sugar dissolves.
- Add salad mixture and cilantro, tossing to coat all pieces.
- Add chicken; toss to combine. Serve immediately.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 6.5 g, Cholesterol 41.3 mg, Fat 12.4 g, Fiber 2.5 g, Protein 18.4 g, SaturatedFat 2.4 g, Sodium 753.9 mg, Sugar 3.9 g
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