CHINESE CHICKEN SALAD
Here's a cool, easy entree perfect for steamy summer days! You can do most of the preparation for this dish ahead of time and just mix it together before serving. The crispy lettuce and wonton skins keep this dish light, while the chicken and dressing give it wonderful flavor. -Shirley Smith, Yorba Linda, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside. , In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.
Nutrition Facts :
CHINESE CHICKEN SALAD
The greatest chicken salad, especially if your clan isn't crazy about the usual soy flavored dressing.
Provided by Ann Black
Categories Salad Green Salad Recipes
Yield 6
Number Of Ingredients 11
Steps:
- In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
- To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/Beat well.
- Add dressing to salad and toss to coat. Serve and enjoy!
Nutrition Facts : Calories 517.4 calories, Carbohydrate 38.8 g, Cholesterol 48.1 mg, Fat 31.6 g, Fiber 6.4 g, Protein 23.9 g, SaturatedFat 5.2 g, Sodium 756.8 mg, Sugar 13.9 g
CHINESE CHICKEN SALAD
Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 15m
Number Of Ingredients 15
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!
Nutrition Facts : ServingSize 320 g, Calories 412 kcal, Carbohydrate 17.3 g
EASY CHINESE CHICKEN SALAD
This salad is always a hit. Everyone loves it! Can be refrigerated 2 to 3 hours before serving.
Provided by Rachel
Categories Salad Coleslaw Recipes No Mayo
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 12.5 g, Cholesterol 37.5 mg, Fat 28.5 g, Fiber 3.2 g, Protein 14.7 g, SaturatedFat 4.7 g, Sodium 486.2 mg, Sugar 7 g
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:
- Preheat oven to 350 degrees F.
- Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
- In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.
CHINESE CHICKEN SALAD RECIPE
Chinese Chicken Salad - a quick and easy rotisserie chicken salad with an Asian dressing and lots of crunchy delicious mix-ins! It's a crowd pleaser.
Provided by Erin S.
Categories Salads
Time 20m
Number Of Ingredients 18
Steps:
- In a large bowl toss together all of the ingredients for the salad. Set aside. In a small jar add all of the ingredients for the salad dressing. Shake until well combined. Pour salad dressing over the salad, tossing to combine until everything is well coated. Serve immediately.
Nutrition Facts : Calories 623 calories, Fat 38 g, Carbohydrate 25 g, Fiber 6 g, Protein 33 g, SaturatedFat 6 g, Sodium 1254 mg, Sugar 10 g
CHINESE CHICKEN SALAD WITH SESAME DRESSING
Make the most of store-bought rotisserie chicken with light and healthy Chinese Chicken Salad topped with quick-fix sesame dressing.
Provided by Kelly Senyei
Time 20m
Number Of Ingredients 14
Steps:
- In a large bowl, combine all of the salad ingredients, tossing until well mixed.
- In a small bowl, whisk together the dressing ingredients and then pour over the salad, tossing to coat.
Nutrition Facts : Calories 351 kcal, Carbohydrate 9 g, Protein 23 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 72 mg, Sodium 660 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
SIMPLE CHINESE CHICKEN SALAD
I was leafing through a low-carb magazine and came across this fantastic recipe. After making it with a few of my own adaptations, this is the final result.
Provided by Mirj2338
Categories Chicken Breast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Shred the cabbage and the lettuce.
- Combine with all the remaining salad ingredients in a large bowl.
- Combine all the ingredients for the salad dressing in the bowl of a food processor.
- Pulse until evenly blended.
- Toss the salad with the dressing.
CHINESE CHICKEN SALAD
A delightfully light chicken salad with just the right amount of crunch. I make this quite regularly as it's easy and really refreshing. And, ok, I'm addicted to it. ;o) If you can't get Napa cabbage, try iceberg lettuce, but don't use savoy cabbage or anything else; they're way too firm. Don't skip the exploding maifun rice noodles which are the hallmark of this salad. They can be found in any Asian market and some larger supermarkets. Dynasty is one brand of Maifun, aka rice sticks.
Provided by Sandi From CA
Categories Salad Dressings
Time 22m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Parboil the chicken until cooked through. Let cool. Tear into very small pieces with your fingers (easier than cutting and looks better!) and stir fry with the teriyaki sauce for one minute. Set aside.
- *** OR, you could cut the raw chicken up into 1-2" cubes and stir-fry with the teriyaki sauce until done, then shred by hand when cool.
- Chop, not tear, the Napa cabbage into roughly 1/4" x 2" strips. Add the green onion, almond slivers, sesame seeds, cilantro and chicken and gently toss.
- Heat the vegetable oil to 375F degrees. Test a couple of maifun noodles by dropping them in the hot oil; if they "explode" immediately, your oil is hot enough. Deep fry the remaining maifun noodles in batches (they puff up to 5 times their original size) and drain on paper towels. Be gentle... they're fragile.
- Combine all dressing ingredients in cruet and shake well. To serve, very gently fold noodles into salad, then add dressing at the last minute to maintain salad crispness. Top with fried wonton wrapper strips.
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- Whisk all the Salad Dressing ingredients together and set aside for at least 1 hour. Refrigerate until use.
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- Pan-sear the chicken on both sides, until the meat is completely cooked. Remove chicken and cool down. Cut into thin slices.
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