Best Asian Style Chicken Tossed Salad Recipes

ASIAN CHICKEN SALAD

Asian Chicken Salad image

Provided by Giada De Laurentiis

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 large carrot, peeled
3 cups shredded napa cabbage, from 1 small cabbage
3 cups shredded romaine lettuce, from 1 small lettuce
1 small red bell pepper, seeded and deveined, thinly sliced
2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note
2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
1/2 cup slivered almonds, toasted** see Cook's Note
1 tablespoon toasted white or black sesame seeds*
1/4 cup peanut or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar*
1/2 teaspoon granulated sugar
Kosher salt and freshly ground black pepper, optional

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.

AMAZING ASIAN CHICKEN SALAD

Amazing Asian Chicken Salad image

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

Ingredients

¼ cup rice vinegar
¼ cup sesame oil
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons white sugar
2 tablespoons ground ginger
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon ground coriander
2 teaspoons prepared yellow mustard
4 skinless, boneless chicken breast halves
¼ medium head shredded green cabbage
¼ medium head shredded red cabbage
2 large carrots, shredded
3 green onions, chopped
½ bunch cilantro, coarsely chopped leaves
½ cup slivered almonds

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

CRISPY ASIAN CHICKEN SALAD

Crispy Asian Chicken Salad image

Asian flavor, crunchy almonds and crispy breaded chicken make this hearty salad something special. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons hoisin sauce
1 teaspoon sesame oil
1/2 cup panko bread crumbs
4 teaspoons sesame seeds
2 teaspoons canola oil
4 cups spring mix salad greens
1 small green pepper, julienned
1 small sweet red pepper, julienned
1 medium carrot, julienned
1/2 cup sliced fresh mushrooms
2 tablespoons thinly sliced onion
2 tablespoons sliced almonds, toasted
1/4 cup reduced-fat sesame ginger salad dressing

Steps:

Flatten chicken breasts to 1/2-in. thickness. Combine hoisin sauce and sesame oil; brush over chicken. In a shallow bowl, combine panko and sesame seeds; dip chicken in mixture., In a large nonstick, cook chicken in oil until no longer pink, 5-6 minutes on each side., Meanwhile, divide salad greens between 2 plates. Top with peppers, carrot, mushrooms and onion. Slice chicken; place on top. Sprinkle with almonds and drizzle with dressing.

Nutrition Facts : Calories 386 calories, Fat 17g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 620mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein. Diabetic Exchanges

ASIAN TOSSED CHICKEN SALAD

Asian Tossed Chicken Salad image

Spice up your next tossed chicken salad with a shot of color and a burst of Asian-style flavor. We'll show you how with Asian Toassed Chicken Salad.

Provided by My Food and Family

Categories Home

Time 15m

Yield 3 servings

Number Of Ingredients 8

Ingredients

2 cups shredded napa cabbage
1/4 lb. sliced fresh mushrooms
1 green pepper, cut into thin strips
1 large carrot, thinly sliced
2 green onions, sliced
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
1/4 cup chow mein noodles

Steps:

Combine all ingredients except dressing and noodles in large bowl.
Add dressing just before serving; toss to evenly coat.
Sprinkle with noodles.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 830 mg, Carbohydrate 22 g, Fiber 4 g, Sugar 13 g, Protein 19 g

ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY

Asian Chicken Chopped Salad Recipe by Tasty image

Here's what you need: chicken breasts, soy sauce, sesame oil, pepper, red pepper flakes, garlic clove, ginger, rice vinegar, sesame oil, soy sauce, sugar, garlic clove, ginger, romaine lettuces, red cabbage, carrots, green onion, cilantro, almond slice, fried wonton chip

Provided by Hitomi Aihara

Categories Lunch

Yield 6 servings

Number Of Ingredients 20

Ingredients

2 chicken breasts
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon pepper
½ teaspoon red pepper flakes
1 garlic clove, sliced
1 tablespoon ginger, chopped
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
1 garlic clove, grated
1 teaspoon ginger, grated
2 romaine lettuces, chopped
1 cup red cabbage
½ cup carrots, grated
¼ cup green onion, chopped
¼ cup cilantro, chopped
¼ cup almond slice
¼ cup fried wonton chip

Steps:

In a large bowl, combine marinade ingredients.
Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
Fully cook chicken.
Cut into cubes.
In a mason jar, combine ingredients for the dressing. Shake and set aside.
Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
Enjoy!

Nutrition Facts : Calories 215 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, Sugar 8 grams