MANDARIN ORANGE CHICKEN SALAD
My sister-in-law introduced me to this colorful mandarin chicken salad with a delicious homemade dressing. I reduced the oil and salt and switched to light soy sauce. Sometimes I substitute toasted sesame seeds for the nuts. -Renee Heimerl, Oakfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours. , Drain and discard marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled., In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 308 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 738mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
THAI ORANGE CHICKEN
Slightly sweet, a little spicy and a hint of orange gives this chicken dish a unique flavor that is sure to wake up your taste buds. Serve over Chinese noodles or rice along with a green salad for a delicious, quick meal.
Provided by COOKINGQUEEN75
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
- Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
- Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 37.1 g, Cholesterol 32.3 mg, Fat 24.3 g, Fiber 3.5 g, Protein 18.4 g, SaturatedFat 3.6 g, Sodium 1359.8 mg, Sugar 25 g
THAI CHICKEN AND ORANGE SALAD
A creamy peanut butter dressing provides a Thai twist to this main dish chicken salad. You if you have leftover cooked chicken breasts, feel free to use it. It will make the recipe even quicker.-Katia Lane, Madison, Alabama
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- For dressing, in a small bowl, whisk the first eight ingredients; set aside. , In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°., On four plates, divide the salad greens, red pepper, onions, bean sprouts and oranges. Slice chicken; arrange on salads. Sprinkle with peanuts; drizzle with dressing.
Nutrition Facts : Calories 402 calories, Fat 20g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 473mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 7g fiber), Protein 36g protein. Diabetic Exchanges
WARM ASIAN CHICKEN RAMEN SALAD
I love Chinese food. The smell of sesame oil always makes me crave Lo Mein! I just kind of "threw" these ingredients together after viewing other similar recipes here on JAP. My take on Lo Mein. Hope you'll like my version of this Asian dish.
Provided by Susan Bickta @souxie
Categories Chicken
Number Of Ingredients 12
Steps:
- Dissolve all three flavor packets in chicken broth. Set aside.
- In a LARGE microwave safe bowl, combine the cole slaw mix, chicken, zucchini, bean sprouts, water chestnuts, Asian Sesame salad dressing, soy sauce, sesame oil and sriracha. Break Ramen noodles into smaller pieces while still in the packaging. Add to the bowl (DO NOT COOK NOODLES BEFORE THIS STEP). Add the chicken broth and toss gently to combine all ingredients.
- Cover and cook in microwave on medium high for 10 minutes. (5 minute intervals, stirring between each).
- Before serving, sprinkle with sliced green onions. Serve extra dressing on the side.
MANDARIN ORANGE SALAD WITH CHICKEN AND LEMON GINGER DRESSING
A must try salad recipe! It's layered with tender spinach, protein rich chicken, colorful asian veggies, sweet mandarin oranges, crisp sliced almonds and deliciously seasoned wonton strips.
Provided by Jaclyn
Categories Salad
Time 30m
Number Of Ingredients 21
Steps:
- Add all ingredients to a blender and pulse until well emulsified and ginger and garlic are finely minced. Pour into an airtight container and all to rest in refrigerator while preparing salad (shake or stir before adding to salad).
- Heat about 3/4 to 1-inch of oil in a skillet to 360 degrees (maintain this temperature, reduce heat as needed). Add just enough wonton strips without overcrowding. Fry just until halfway cooked, then using metal tongs (grabbing as many as you can at once) rotate to opposite side and cook until just lightly golden. Remove and drain on a plate lined with paper towels. Immediately sprinkle lightly with cinnamon and salt before they dry.
- Add all salad ingredients to a large salad bowl and toss. Drizzle with dressing and gently toss. Top each serving with desired amount of wonton strips and optional sesame seeds. Serve immediately.
Nutrition Facts : Calories 780 kcal, Carbohydrate 58 g, Protein 38 g, Fat 48 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 813 mg, Fiber 11 g, Sugar 23 g, ServingSize 1 serving
WARM ASIAN CHICKEN & ORANGE SALAD
An Asian-inspired marinade gives grilled chicken breasts big flavor before they're sliced into strips and layered on a green salad with oranges and nuts.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Process first 7 ingredients in blender until smooth. Reserve 1/2 cup juice mixture; refrigerate for later use. Pour remaining juice mixture over chicken in shallow dish. Refrigerate 4 hours to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF). Cut into thin strips. Meanwhile, bring reserved juice mixture to boil; simmer on low heat 5 min.
- Cover platter with salad greens; top with chicken, oranges, nuts, radishes and onions. Drizzle with juice mixture.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
WARM THAI CHICKEN & NOODLE SALAD
A low fat, oriental-inspired salad - ideal for when you're in a real rush
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
- Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
- Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
- Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.
Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
ASIAN CHICKEN SALAD WITH SPICY ORANGE VINAIGRETTE
Make and share this Asian Chicken Salad With Spicy Orange Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the chicken, ginger, scallion, and salt in a saucepan and add enough cold water to cover the chicken.
- Bring to a boil over high heat.
- Decrease the heat to low and cover.
- Simmer until the chicken loses its raw look, about 15 minutes.
- Remove from the heat and let stand, covered, for 20 minutes.
- Drain the chicken; let the chicken cool until easy to handle.
- Remove and discard the skin and bone; pull the chicken meat into shreds.
- Vinaigrette--grate the zest from 1 orange into a small bowl and reserve.
- Cut off the peel from the oranges.
- Working over another bowl to collect the juices, cut between the membranes to release the orange segments.
- Squeeze the juice from the membranes, if necessary, to measure 2 tablespoons.
- Whisk together the orange juice and zest, soy sauce, vinegar, hoisin sauce, and hot sauce until combined.
- Gradually whisk in the vegetable oil, then the sesame oil.
- Bring a large pot of salted water to a boil over high heat.
- Add the noodles and cook according to the package directions until tender.
- Drain and rinse under cold running water; drain well.
- Transfer the noodles to a bowl.
- Add the chicken, orange segments, cucumber, scallions, and bell pepper.
- Add the vinaigrette and toss well.
- Sprinkle with the cilantro.
- Taste and season with soy sauce and hot sauce, as desired.
- Serve at room temperature.
Nutrition Facts : Calories 443.5, Fat 32.3, SaturatedFat 4.7, Cholesterol 15.5, Sodium 935.5, Carbohydrate 31.2, Fiber 3.3, Sugar 6.2, Protein 9.9
ASIAN CHICKEN SALAD WITH ORANGE-GINGER DRESSING
This Asian inspired salad makes for a lovely luncheon or supper. The contents of the salad can easily be adjusted to whatever you like or have on hand. If you prefer a vegetarian meal, omit the chicken or use tofu instead. Won't be chicken salad but will still be delicious.
Provided by justcallmetoni
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Using a blender or food processor, blend all of the dressing ingredients (yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon) until smooth and creamy. Refrigerate until ready to use.
- To assemble salads, place lettuce into large serving bowl or onto 4 serving plates. Toss together remaining ingredients except almonds on top of lettuce.
- Drizzle 1/2 of dressing on salad, reserving remaining portion so that guests can adjust amount to taste.
- Garnish with sliced almonds (optional).
Nutrition Facts : Calories 173.5, Fat 4.6, SaturatedFat 0.7, Cholesterol 30.4, Sodium 206.6, Carbohydrate 19.2, Fiber 3.8, Sugar 13.8, Protein 15.7
ASIAN ORANGE CHICKEN SALAD
This salad is a refreshing meal on a hot day. I came up with this recipe a few years ago. It is very tasty!
Provided by Barbara Leeson
Categories Salads
Time 10m
Number Of Ingredients 5
Steps:
- 1. In a large bowl, layer the lettuce, chicken, orange peices, some of the rice noodles and some of the salad dressing. Repeat this two more times. Serve.
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