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 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 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.
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
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