Ritas Oriental Asian Chicken Salad 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.

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!

CHINESE CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
• Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
• Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

CHINESE CHICKEN SALAD

Steps:

• For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
• For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
• Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.

RITA'S ORIENTAL / ASIAN CHICKEN SALAD

Steps:

• Mix ramen noodles,sunflower seeds, seame seeds, and almonds in a zip lock bag.
• Toast over med-low heat in 1 T sesame oil. Stir frequently to prevent burning. Remove from heat and allow to cool.
• In a large bowl combine veggies, fruit, chicken and ramen noodle mixture.
• Whisk dressing and toss with salad just prior to serving.

FRESH ASIAN CHICKEN SALAD WRAPS

Steps:

• In a large bowl, combine the chicken, onions, cabbage, and carrot.
• For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
• Pour the dressing over the chicken and vegetables and toss to coat well.
• Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.

ASIAN CHICKEN SALAD

Steps:

• Place the chicken in a ziplock with 2 T sesame oil and 2 garlic cloves. Let marinade for 20 minute.
• Whisk all dressing ingredients together till well incorporated, set aside.
• Place wonton strips onto sprayed baking sheet (or you can just fry them) Bake just till browned at 350° (watch closely).
• Grill chicken breasts till no longer pink. Cool and slice into strips.
• Toss romaine, carrots, cilantro, and onions. Then add chicken, wontons, almonds and mandarin oranges and toss w/ dressing till well coated. Serve.

ASIAN CHICKEN SALAD

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.

CHINESE CHICKEN SALAD

Steps:

• Dressing: Combine the sugar, vinegars, oil, salt& pepper and soy sauce and mix well.
• Marinate the chicken in the gourmet sauce for a couple hours before adding to the salad.
• Mix the rest of the ingredients together and add the chicken and dressing.
• Don't add the ramen noodles until just before serving or they will lose their crunch.

TOP RAMEN CHICKEN SALAD

Steps:

• Slice chicken into small, thin 1 inch strips. In a large size Dutch oven or deep sauce pan, over medium heat, add the oil, chicken and 1/2 teaspoon salt. Sauté chicken until it starts to brown. Set aside.
• In a Dutch oven or deep sauce pan, combine the water, noodles and bouillon, turn on high heat until the noodles just start to break up and soften.
• Add both styles of cabbage and carrots to the noodles, turn the heat down to medium-high and bring the noodle mixture to a boil for 2 minutes, uncovered.
• Remove from heat and stir in all 3 seasoning packets that came with the Ramen.
• Drain and add the pineapple, water chestnuts, the sesame oil, vinegar, soy sauce, sugar and chicken.
• Mix well and add green onions, mix again to completely combine.
• Add almonds on top or on individual servings.
• Serves 4 (makes 6 cups).