Shredded Asian Chicken Salad Food

ASIAN CHICKEN SALAD

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.

CHINESE CHICKEN SALAD WITH RED CHILE PEANUT DRESSING

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

CHINESE SHREDDED CHICKEN SALAD

Steps:

• Place chicken in a sauté pan and add water to cover.
• Place over med-high heat and bring to a simmer.
• Decrease heat to low and simmer, uncovered, until chicken is no longer pink in the center when cut into with a knife, 10-12 minutes.
• Remove from heat and set aside to cool in the liquid.
• In a bowl, combine the soy sauce, vinegar, garlic, peanut butter, sugar, and mustard.
• Whisk to mix well.
• Slowly whisk in the oils until incorporated.
• Taste and adjust seasonings.
• Place the sesame seeds in a frying pan over high heat; toast, shaking the pan, until light brown, about 2 minutes.
• Immediately remove the pan.
• Drain the chicken; shred by tearing the meat into long, thin pieces.
• In a transportable bowl, combine the chicken, cucumber, carrots, green onions, and 1 T of the cilantro.
• Pour over the dressing and mix well.
• Taste and adjust the seasonings.
• Garnish with the sesame seeds and the remaining 1 T cilantro.
• Cover and keep chilled until ready to serve.

SHREDDED ASIAN SALAD

Steps:

• Cut the carrot and cucumber into ribbons and then into thin strips.
• Toss with cabbage, vermicelli, capsicum, spring onions and peanuts until combined.
• Combine dressing, chilli sauce and coriander. Stir through salad ingredients. Chill before serving.

SIMPLE SHREDDED ASIAN CHICKEN SALAD

Steps:

• Cut chicken breasts into bite-sized pieces.
• In a small bowl, blend together mayonnaise, sesame oil and ginger.
• In a large salad bowl, toss together torn greens, chicken pieces, green onions and pineapple tidbits.
• Add in mayo mixture and toss to coat.
• Divide among 2 salad plates and sprinkle chow mein noddles over top.
• Add salt and / or pepper to taste.

SHREDDED CHICKEN SALAD

Steps:

• Mix chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and pepper in a bowl until well combined. Place in the refrigerator to chill for at least 1 hour before serving.

ASIAN SHREDDED CHICKEN

Steps:

• Bring 1 1/2 inches water to a boil with ginger in a deep 12-inch skillet and add chicken. Poach at a bare simmer, turning over once, until just cooked through, 8 to 12 minutes. Transfer chicken with a slotted spoon to a plate and when cool enough to handle, finely shred.
• Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.
• Heat vegetable oil in cleaned skillet until hot but not smoking, then sauté mushrooms over moderately high heat, stirring, until golden, about 6 minutes. Add scallions, garlic, and salt and pepper to taste and sauté, stirring, until scallions are just softened, about 1 minute.
• Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.

ASIAN SHREDDED CHICKEN COLESLAW

Steps:

• In a large bowl, combine the first 6 ingredients.
• Add chicken and let stand 5 minutes.
• Add cabbage, celery, onion, and cilantro.
• Season.
• Chill at least 1 hour to blend flavors.
• Toss now and then.

SHREDDED ASIAN CHICKEN SALAD

Steps:

• Toss the first two ingredients well in a medium bowl. Combine with the remaining four ingredients in a large bowl. Serve immediately, or cover and chill until ready to serve.
• NOTE: The servings are for entree-sized salads. I make this for potlucks with approximately 20 people attending and this amount has been sufficient for that purpose.