ASIAN CHICKEN SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 1/2 cup chow mein noodles, for garnish
- For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
- For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
- Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.
ASIAN CHICKEN SALAD WITH SNAP PEAS AND BOK CHOY
Provided by Bon Appétit Test Kitchen
Categories Salad Chicken Ginger Onion Low Carb Quick & Easy Low Cal High Fiber Dinner Lunch Cucumber Spring Healthy Bok Choy Jalapeño Cilantro Sugar Snap Pea Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
- Drain; rinse snap peas under cold water to cool. Discard whole green onion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.
- * Available in the Asian foods section of some supermarkets and at Asian markets.
ASIAN CHICKEN NOODLE SALAD
This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.
Provided by Angel
Categories Salad Green Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
- Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
- In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
- Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
Nutrition Facts : Calories 735.8 calories, Carbohydrate 43.8 g, Cholesterol 41.5 mg, Fat 55.8 g, Fiber 5.3 g, Protein 20.4 g, SaturatedFat 12.2 g, Sodium 1054.7 mg, Sugar 20.2 g
ASIAN CHICKEN SALAD WITH BOK CHOY
Use leftover chicken breasts from our Simple Chicken Noodle Soup when making this light Asian Chicken Salad with Bok Choy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a large pot, bring 1 inch salted water to a boil; add bok choy. Cover, and cook until tender, 3 to 5 minutes; drain, and let cool.
- In a bowl, whisk together lime juice, fish sauce, sugar, and cayenne. Add chicken, snow peas, and shallots; toss to combine. Top chicken mixture with mint, and serve alongside bok choy.
STIR-FRIED CHICKEN AND BOK CHOY
No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield Serves 2 to 3
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
- Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
- Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
AMAZING ASIAN CHICKEN SALAD
This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!
Provided by emilyk
Categories Salad Coleslaw Recipes No Mayo
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
- Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
- To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 16.5 g, Cholesterol 45.6 mg, Fat 17.3 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 2.3 g, Sodium 390.9 mg, Sugar 8.8 g
ASIAN CHICKEN SALAD WITH BOK CHOY
Steps:
- Place chicken in a large pot, and add enough water to just cover. Bring to a boil; reduce heat, and simmer, partially covered, until chicken is cooked through, about 35 minutes, skimming off foam as needed. Transfer chicken to a plate. When cool enough to handle, remove skin and pull meat from bone (keep it in one piece), then thinly slice meat. (At this point, chicken can be refrigerated in an airtight container for up to 2 days.)
- In a small pot, bring 1 inch of water to a boil; add bok choy. Cover, and simmer until tender, 3 to 5 minutes; drain, and let cool.
- In a bowl, whisk together lime juice, tamari, sugar, and cayenne pepper. Add chicken, peas, and shallots; toss to combine. Transfer chicken mixture to a serving platter, top with mint, and serve bok choy alongside.
- Nutrition Information
- (Per Serving)
- Calories: 204
- Saturated Fat: .5g
- Unsaturated Fat: 1.3g
- Cholesterol: 53mg
- Carbohydrates: 18.8g
- Protein: 32g
- Sodium: 571mg
- Fiber: 7g
SESAME SNAP PEA-CHICKEN SALAD
This simple salad features crisp-tender sugar snap peas, delicate shredded chicken and creamy sesame dressing. The cooking methods are important here: Blanching the peas, then shocking them in ice water ensures that they retain crunch and color, while gently poaching the boneless chicken breast and plunging it into an ice water bath means it stays moist. The tangy dressing, which is a nod to the highly addictive Japanese-style goma dressing, is made with earthy roasted sesame seeds and mayonnaise; it finds its way to the craggy edges of the shredded chicken. Try to shred the meat the same size as the sliced peas for the best texture. This salad is great to serve immediately, and even better after spending at least an hour in the refrigerator.
Provided by Hana Asbrink
Categories poultry, salads and dressings, vegetables, appetizer, main course
Time 40m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 9
Steps:
- In a medium saucepan, add the chicken and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 10 minutes. (Monitor that the bubbles never get too big; lower heat if so.) Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
- Meanwhile, prepare the sugar snap peas: Bring a large pot of salted water to a boil. When it begins to boil, set a bowl of ice water next to the stovetop. Drop sugar snap peas into boiling water and cook until crisp-tender, 30 to 45 seconds. Use a slotted spoon to transfer the sugar snap peas to the ice water to cool completely. Drain well and pat dry on a clean dish towel in a single layer.
- Transfer sugar snap peas to a cutting board and trim the tips, if needed, then slice lengthwise into thirds on a slight diagonal. Transfer to a large bowl or lidded container, and refrigerate.
- Prepare the dressing: In a mortar and pestle, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sesame oil, sugar and 1/2 teaspoon salt. Stir until smooth.
- Set a bowl of ice water next to the stovetop. Transfer the chicken to the ice water to cool completely. When chicken is cool enough to handle, pat dry, then finely shred the meat using your fingers. The shreds should be similar in size to the cut sugar snap peas.
- Add the shredded chicken and all of the dressing to the chilled snap peas; toss gently until coated. Enjoy immediately, or refrigerate for up to 1 day.
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Asian Chicken Salad with Snap Peas and Bok Choy: A Delicious and Healthy Meal
The Asian chicken salad with snap peas and bok choy is a refreshing and healthy dish that combines the flavors and textures of sweet and juicy chicken with crisp and crunchy vegetables. This salad is perfect for those who are looking for a light and nourishing meal that is easy to prepare and packed with nutritious ingredients.
Ingredients
- 4 chicken breasts, skinless and boneless
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 1 garlic clove, minced
- 1/2 teaspoon pepper
- 2 cups snap peas, trimmed
- 2 cups baby bok choy, chopped
- 2 cups mixed salad greens
- 1 cup sliced red bell pepper
- 1/4 cup sliced scallions
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- Sesame seeds, for garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, whisk together the vegetable oil, soy sauce, honey, sesame oil, rice vinegar, ginger, garlic, and pepper.
- Place the chicken breasts on the prepared baking sheet and brush them with the marinade. Roast the chicken for 20 to 25 minutes, until cooked through. Let cool slightly, then slice the chicken into small pieces.
- In a large bowl, toss together the snap peas, baby bok choy, salad greens, red bell pepper, scallions, and cilantro. Add the sliced chicken to the bowl and toss again.
- Divide the salad among 4 plates and sprinkle the chopped roasted peanuts and sesame seeds over each plate.
- Serve and enjoy!
The Asian chicken salad with snap peas and bok choy is a versatile dish that can be customized according to your taste and preferences. You can experiment with different types of greens, vegetables, and herbs to create your own version of this salad. You can also add some noodles or rice to make the salad more filling and satisfying.
This salad is not only delicious and nutritious, but it also provides a wide range of health benefits. The chicken is a good source of lean protein, which helps to build and repair muscles and tissues. The snap peas are rich in vitamins and minerals, including vitamin C, vitamin K, and folate, and they also contain antioxidants and anti-inflammatory compounds that protect against various diseases. The bok choy is another nutrient-dense vegetable that is low in calories and high in fiber, vitamins, and minerals. It is especially rich in vitamin A, vitamin C, and calcium.
The combination of these ingredients creates a balanced and flavorful salad that is perfect for lunch, dinner, or even as a side dish for other Asian-inspired dishes, such as stir-fries, noodle bowls, and sushi. The salad is also great for meal prep, as you can make a big batch and store it in the refrigerator for a few days. Just remember to keep the dressing separate and add it just before serving to keep the salad fresh and crispy.
In conclusion, the Asian chicken salad with snap peas and bok choy is a healthy and delicious meal that is easy to make and packed with nutrients. It is a great way to incorporate more vegetables into your diet and enjoy the flavors of Asia in a light and refreshing dish. So, why not give it a try and see for yourself how tasty and satisfying this salad can be?