WASABI CHICKEN SALAD
This recipe is easy to make and tastes great. I made it up last night while in a hurry, and had a taste for some wasabi. My family loved it.
Provided by Darcie Kelly
Categories Spreads
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl using a fork.
- Be sure you know how hot your particular brand of wasabi is, so you put enough!
- Serve open faced on toast, or better yet, a toasted everything bagel.
- This would also be good with canned turkey or tuna.
- I recommend the low sodium soy because the canned chicken is already very salty.
EDAMAME SALAD WITH WASABI DRESSING
Steps:
- Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time, When finished cooking, let sit covered for 1 minute. Transfer edamame to a bowl of ice water for 2 to 3 minutes. Drain.
- In a medium bowl, combine remaining vegetables. Add edamame when finished cooling and toss to combine.
- In a small bowl, combine salad dressing, wasabi, and soy sauce. Pour over salad and toss to combine.
ARICA'S WASABI SECRET SALAD WITH CHICKEN
Surprise kick of wasabi!
Provided by Nicole
Categories Salad Green Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk 1/4 cup poppy seed dressing, 2 tablespoons wasabi peas, and 1 teaspoon sesame seeds in a large glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, about 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place lettuce in a salad bowl; add pear, cranberries, remaining 2 tablespoons wasabi peas, and remaining 1 teaspoon sesame seeds.
- Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
- Cook chicken on the grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool chicken slightly and slice.
- Pour remaining 1/4 cup poppy seed dressing over lettuce mixture; toss to coat. Top salad with sliced chicken.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 41.8 g, Cholesterol 59.1 mg, Fat 16.6 g, Fiber 6.8 g, Protein 22.1 g, SaturatedFat 2.5 g, Sodium 349.8 mg, Sugar 23.4 g
WASABI CHICKEN RICE SALAD
Use leftover chicken to make this easy rice bowl for lunch. With a punchy wasabi, lime and yogurt dressing, it's full of flavour and healthy too
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 10
Steps:
- Put the edamame in a heatproof bowl and cover with boiling water. Leave for 10 mins, then drain. Mix the wasabi paste with the yogurt, lime juice and sesame oil.
- Toss the rice with the edamame and radishes. Top with the sesame seeds, chicken and seaweed, then drizzle over the dressing to serve.
Nutrition Facts : Calories 568 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 0.4 milligram of sodium
WASABI-CRUSTED CHICKEN BREASTS
Steps:
- Combine panko, wasabi powder, salt, and pepper in large shallow dish. Place eggs in pie dish. Dip chicken, 1 breast at a time, in egg, then in panko mixture. Turn to coat completely.
- Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side. Transfer to platter. Repeat with remaining oil and chicken.
- Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits. Drizzle sauce over chicken. Sprinkle with sliced green onions and serve.
WASABI SESAME NOODLE SALAD
Subtle warmth, not hot. Soba is a nutty-tasting, brown buckwheat noodle, although some other versions are available in Asian markets. Tofu (or cooked chicken or shrimp, if non-vegan) would be a great protein addition. If you can't find black sesame seeds, use whit ones or substitute a smaller amount or sunflower seeds or pepitas. A Chloe Coscarelli recipe.
Provided by zeldaz51
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of heavily salted water to a boil. Add soba noodles and cook according to package directions. Drain, rinse in cold water, drain again and toss cooked noodles with the oil in a large bowl.
- Meanwhile, whisk together soy sauce through chili-garlic sauce in a small bowl. Stir well until wasabi powder is thoroughly dissolved and all ingredients are combined.
- Toss the noodles in the wasabi mixture, then add the vegetables and sesame seeds and toss again. Serve at room temperature or chilled.
Nutrition Facts : Calories 155.7, Fat 2.6, SaturatedFat 0.4, Sodium 665.8, Carbohydrate 29.7, Fiber 0.7, Sugar 1.2, Protein 6.4
ASIAN CHICKEN SALAD WITH WASABI DRESSING
Recipe by F&W's Melissa Rubel, from Pairing of The Day: November 2008, How to Cook with Spices. An excellent "new way" of preparing chicken salad. The delectable poached-chicken salad packed with Asian pear, cucumber and bean sprouts, offers a double hit of wasabi. Melissa whisks wasabi powder -- a blend of mayonnaise, rice vinegar and sesame oil -- then garnishes the salad with crunchy wasabi peas.
Provided by Manami
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer; cook over moderately low heat until the chicken is white throughout, about 12 minutes.
- Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
- Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
- In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing.
- Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad.
- Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and.
- Serve at once.
Nutrition Facts : Calories 314.6, Fat 13.4, SaturatedFat 2.1, Cholesterol 76.1, Sodium 293.2, Carbohydrate 19.6, Fiber 4.2, Sugar 9.4, Protein 30.1
WASABI PEA CHICKEN
Make and share this Wasabi Pea Chicken recipe from Food.com.
Provided by DrGaellon
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spread the chicken thighs open. Brush both sides of the chicken thighs with olive oil.
- Whirl the wasabi peas in a blender until they are the consistency of bread crumbs, and spread them on a plate. (Always taste them first for saltiness and spiciness; you may need more salt or wasabi powder if they're bland.).
- Dip one side of the chicken thighs into the peas, pressing gently so that the surface is evenly coated with the wasabi crumbs. Repeat with the other side of chicken thigh. Set aside and continue with the remaining chicken thighs.
- In a large, flat-bottomed nonstick skillet, heat the butter and 2 tablespoons olive oil on medium.
- Place the chicken thighs in the skillet and cook until the pea crust becomes crisp and starts to brown lightly, about 4 minutes. Turn and lightly brown the other side. Lift the edge of each piece carefully to check the browning, and lower the heat if necessary to prevent burning. Turn the thighs and continue to cook until the chicken is medium rare, about 4 minutes.
- Remove to a paper towel-lined plate to drain briefly.
- Place chicken into a baking dish and bake on 375 degrees for 12 to 15 minutes.
Nutrition Facts : Calories 192.7, Fat 15.2, SaturatedFat 5.3, Cholesterol 72.5, Sodium 60.3, Protein 13.6
CHICKEN AND CELERY SALAD WITH WASABI-TAHINI DRESSING
Inspired by the desire to make use of some leftover wasabi paste, this is the kind of chicken salad that's sure to become a go-to recipe. The best advice here is to make a large batch, and save it for multiple meals. Equally delicious cold or at room temperature, this salad is especially good in a sandwich, tucked into soft potato rolls. Embrace the wasabi and think of it as a hot mustard; you can even dial it back, starting with less, then adding more to taste. Lime juice lends a mellow acidity that rounds out the dressing.
Provided by Sue Li
Categories dinner, easy, lunch, poultry, salads and dressings, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.
- While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.
- Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.
- Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.
- Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.
AVOCADO SALAD WITH ORANGE-WASABI GLAZED CHICKEN
A very flavorful salad accented with sliced grilled chicken that has been glazed with a caramelized orange and wasabi sauce.
Provided by Darren Bezanson
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 45m
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Slice chicken strips and set aside.
- In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a deep amber color. Remove from heat and slowly (and very carefully--use an oven mitt!) add wine. Return to heat and stir until all particles are dissolved. Stirring constantly, add orange juice and wasabi, adjusting the amount to taste.
- Brush chicken strips with the glaze, and then place on a baking sheet. Bake in the preheated oven until heated through.
- While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce. Adjust seasonings to taste, and spoon mixture onto the greens. Top with warmed chicken strips and serve.
Nutrition Facts : Calories 514.8 calories, Carbohydrate 59.2 g, Cholesterol 66 mg, Fat 18.7 g, Fiber 7.8 g, Protein 27.4 g, SaturatedFat 3.6 g, Sodium 99.1 mg, Sugar 46.5 g
WASABI SECRET SALAD
Wasabi peas are the secret spicy kick in this delicious salad. You can use any dried fruit you like, such as blueberries, cherries, cranberries, chopped apricots, or golden raisins. Wasabi peas can be found at most supermarkets by Asian foods or by snacks. They can also be found in some stores in the bulk food area.
Provided by luv2bake
Categories Salad Green Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place the butter lettuce in a salad bowl; add the pear, dried cherries, wasabi peas, sesame seeds, and poppy seed dressing. Toss to coat.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 83.3 g, Cholesterol 10.6 mg, Fat 16.7 g, Fiber 11.8 g, Protein 12.6 g, SaturatedFat 2.6 g, Sodium 552.6 mg, Sugar 35.8 g
CHICKEN EDAMAME SALAD WITH WASABI VINAIGRETTE
From Cooking Light. A satisfying main-course salad. I put less of the dressing on the salad than the recipe called for, preferring to serve the remainder on the side.
Provided by duonyte
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all vinaigrette ingredients, whisking together well with a whisk. Set aside.
- Combine all salad ingredients in a large bowl. Add about half of the vinaigrette, serving the remainder on the side.
- Toss well.
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ASIAN CHICKEN SALAD WITH WASABI DRESSING - FOOD AND WINE
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3/5 Category Asian SaladServings 4Total Time 40 mins
- In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer. Cook over moderately low heat until the chicken is white throughout, about 12 minutes. Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
- Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
- In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing. Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad. Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and serve at once.
ASIAN CHICKEN SALAD WITH WASABI DRESSING RECIPE | MYRECIPES
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- In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer. Cook over moderately low heat until the chicken is white throughout, about 12 minutes. Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
- Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
- In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing. Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad. Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and serve at once.
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