Simple Shredded Asian Chicken Salad Food

SHREDDED THAI CHICKEN SALAD

Steps:

• Combine all the salad ingredients in a large bowl.
• In a separate bowl, whisk together the salad dressing ingredients.
• Pour the salad dressing over the salad then toss well.
• Serve immediately.

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.

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.

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.

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.

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.