ASIAN CHICKEN SALAD
Lots of color and crunch combine to create a beautiful and delicious, not to mention healthy, version of Asian Chicken Salad that you can make at home.
Provided by Sheila Thigpen
Categories Salad
Time 45m
Number Of Ingredients 19
Steps:
- Grate the ginger and place in a small bowl with a crushed garlic clove. Sprinkle with sea salt and muddle to make a paste.
- Add the rice wine vinegar, sesame oil, soy sauce, honey, and lemon juice and whisk until combined. Slowly pour in the olive oil, whisking constantly until emulsified. Season with salt and pepper to taste and stir in the toasted sesame seeds.
- Pat the chicken dry with paper towels and place in a large resealable plastic bag. Pour half of the vinaigrette into the bag with the chicken Seal the bag and refrigerate for 30 minutes. Reserve the remaining vinaigrette for tossing the salad.
- While the chicken marinates, toss together the romaine, red cabbage,, red bell pepper, carrots, green onions, and mandarin oranges in a large bowl and set aside.
- Preheat the grill to medium high heat, approximately 400 degrees. Cook the chicken over direct heat (discard the marinade in the bag) for 10 minutes, turning once, until the juices run clear and the chicken is done.
- Remove the chicken to a cutting board and let rest for 5 minutes before slicing or cutting into cubes.
- Add the chicken to the salad and drizzle with the reserved vinaigrette. Top with wonton strips and almonds and serve.
Nutrition Facts : ServingSize 4 servings, Calories 516 kcal, Carbohydrate 29 g, Protein 24 g, Fat 35 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 433 mg, Fiber 6 g, Sugar 15 g, UnsaturatedFat 29 g
ROMAINE SALAD WITH PARMESAN VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.
ROMAINE LETTUCE WITH CHICKEN, ALMONDS AND CURRY VINAIGRETTE
Chicken and almonds are another match made in Heaven-(St. Francis may disagree....) From our local newspaper, source unknown unfortunately. Use fresh ingredients. Good use of leftover chicken.
Provided by COOKGIRl
Categories Poultry
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the vinaigrette first. Combine all the ingredients in a small bowl except for the olive oil. Whisk in olive oil until well incorporated. Adjust seasoning. Best prepared 1 hour in advance if possible.
- Toast the almonds and set aside to cool.
- In large salad bowl combine the salad ingredients. Add about 2 tablespoons of the vinaigrette and toss gently.
- Serve the remaining vinaigrette on the side.
Nutrition Facts : Calories 547.9, Fat 41.2, SaturatedFat 5.8, Cholesterol 52.5, Sodium 157.4, Carbohydrate 24.9, Fiber 8.2, Sugar 13.7, Protein 24.2
CRUNCHY ROMAINE SALAD WITH SWEET SESAME VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
- For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
- In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.
SESAME-ALMOND ROMAINE SALAD
This crisp and crunchy salad is one of my favorites., and it's popular at potlucks, too. We enjoy this recipe when the lettuce is fresh from the garden. -Diane Alger, Hebron, Connecticut
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, melt butter and sugar over medium heat. Add the noodles, sesame seeds and almonds. (Discard seasoning packets from noodles or save for another use.) Cook and stir for 6-8 minutes or until browned; set aside. In a large salad bowl, toss the romaine and onions., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over romaine mixture; top with noodle mixture. Toss to coat.
Nutrition Facts : Calories 290 calories, Fat 25g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 206mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 3g protein.
CHICKEN ROMAINE SALAD
Mom invented this colorful salad by combining romaine lettuce with toasted pecans, chicken strips, grapes, dried cranberries and cheddar cheese. I think she's particularly proud of this recipe. -Kevin Weeks North Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside., Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels., In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.
Nutrition Facts : Calories 252 calories, Fat 19g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 227mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.
HEARTS OF ROMAINE SALAD WITH APPLE, RED ONION, AND CIDER VINAIGRETTE
Steps:
- Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)
- Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
- Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans.
ROMAINE LETTUCE WITH PEARS, GORGONZOLA AND CANDIED WALNUTS
This recipe comes from the March/April issue of "Tastes of Italia". It's almost as good using just lightly toasted and chopped walnuts. You may also use butter lettuce if you prefer.
Provided by Leslie in Texas
Categories < 30 Mins
Time 29m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Line a cookie sheet with parchment paper and butter the paper.
- In a medium skillet combine the walnuts, sugar and butter; cook over medium heat, stirring constantly until the sugar begins to turn golden brown.
- Remove the skillet from the heat and pour mixture into the prepared pan, spreading it evenly with a spatula; cool.This can be done several days before serving the salad. Keep in a covered container.
- In the bowl of a processor, combine the vinegar,honey,mustard and shallot.
- With the machine running,add the olive oil in a thin steady stream for about 1 minute,.
- Just before serving, halve and core the pears, then cut each half into thin strips.
- Combine the lettuce, Gorgonzola cheese, walnuts, red onion slices (if using) and salt and pepper in a large bowl.
- Place the pear slices attractively on top, drizzle with the dressing and serve.
ROMAINE SALAD WITH RYE CRISPS AND LEMON-PECORINO VINAIGRETTE
This is the recipe that got my salad-phobic son to change his tune. A few years ago, we were at Roberta's-the beloved Brooklyn pizza mecca-on a Sunday afternoon and ordered a crunchy romaine salad doused in rich, lemony dressing. Convinced that he'd love it if he only gave it a try, I bribed Jivan into tasting it. (He'd been begging for a guitar.) Poor parenting, perhaps, but it worked! Now he gobbles it up every time I serve it, as does everyone else at the table. This recipe makes much more vinaigrette than you'll need, and that's not an accident. Once you taste it, you'll want a mason jar full of it in your fridge at all times. It keeps for at least a week.
Provided by Athena Calderone
Categories Salad Lettuce Quick & Easy Cheese Vegetarian Lemon Side
Number Of Ingredients 18
Steps:
- Make the rye crisps:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the bread until coarse crumbs form. Spread the crumbs on a baking sheet and toss them with the oil, garlic, herbs, and a pinch of salt until evenly coated. Roast the crumbs, tossing occasionally, until they're golden brown, 15 to 20 minutes. Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.
- Make the vinaigrette:
- In a mini food processor, pulse all of the ingredients together until they're well combined and the dressing has emulsified. (You can also whisk the dressing by hand.)
- Make the salad:
- Place the lettuce leaves in a large bowl and scatter them with the torn mint. Pour about 3/4 cup (180 ml) of the vinaigrette over the leaves, gently tossing until well coated, adding more dressing if needed. Transfer the salad to a platter and, using a fine grater, grate on additional cheese. Scatter with the rye crisps and remaining mint, and finish with freshly cracked pepper.
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- To Roast The Chicken: Pre-heat the oven to 425 F Degrees. Pat-dry the chicken breasts with paper towels. Place them on a baking sheet lined with parchment paper.
- Brush both sides of each chicken breast with the 2 teaspoons of oil and sprinkle evenly with salt and pepper. Bake in the oven for 35-45 min or until a thermometer inserted in the center registers 165 F degrees. Take it out of the oven, cover with aluminum foil, and let it sit for 10 minutes before slicing.
- To make the dressing: Place almond butter and honey in a mixing bowl. Whisk in the rice vinegar, soy sauce, sesame oil, ginger, garlic, Sriracha, and sea salt. Allow it to marinade on the kitchen counter for 10 minutes.
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