ASIAN CHICKEN COLE SLAW
A delicious and simple slaw using East Asian flavors. Note: for variation, add the juice of 1 lime.
Provided by Ingy1171
Categories Chicken Breast
Time 25m
Yield 6 - 1 1/2 cup servings
Number Of Ingredients 16
Steps:
- To prepare slaw, combine the first 7 ingredients in a large bowl.
- To prepare dressing, combine cider vinegar and next 6 ingredients in a small bowl.
- Stir and pour dresssing over the slaw: toss to coat.
- Cover and chill 1 hour.
- Sprinkle with slivered almonds and sesame seeds before serving.
Nutrition Facts : Calories 205.3, Fat 7.2, SaturatedFat 1.5, Cholesterol 49, Sodium 510.7, Carbohydrate 15.5, Fiber 3.5, Sugar 8.3, Protein 20
ASIAN STYLE CHICKEN RAMEN DINNER COLE SLAW
There are many different variations of this salad out there, of course. My version differs in that the dressing is creamy, and not sweet. The recipe makes 4 main-dish portions, or 8-10 side dish portions. It's great as a dinner entrée, and fast and easy to make! Very popular as a take-along potluck or picnic item, too.
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 8 side dish portions, 4 serving(s)
Number Of Ingredients 16
Steps:
- Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.
- In a very large bowl, stir together the dressing ingredients well.
- Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
- Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
- Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
- Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
- Makes 4 entrée-size servings. You can always stretch this salad by adding additional meat or packages of ramen! We've even added more semi-cooked ramen the next day to the leftovers. :).
- Note: for folks who like their salad spicy, the addition of crushed red pepper is nice, or a bit of Tabasco in the dressing. A bit of minced fresh sweet basil is also nice in this recipe. My husband sometimes adds sliced black olives to his serving. I also use about a 1/2 cup of slivered almonds, because I love their taste and texture in the salad.
- Note #2: if you don't have yogurt, you can use sour cream instead, but yogurt is preferred.
- Note #3: if taking to a picnic or potluck and you're concerned about the mayo in it, you might consider using Vegenaise instead of regular mayo, which has no eggs in it. Tastes just like old fashioned mayo, but lower fat and no eggs. See http://www.followyourheart.com for more info.
Nutrition Facts : Calories 496.2, Fat 26.6, SaturatedFat 6.5, Cholesterol 40.5, Sodium 1302.9, Carbohydrate 45.1, Fiber 6.3, Sugar 7.1, Protein 21.4
THOUSAND ISLAND COLE SLAW WITH CHICKEN
Homemade Thousand Island dressing, a timeless crowd-pleaser, is tossed with coleslaw for a quick and crunchy no-cook take on chicken salad. Recipe from Epicurious
Provided by Kit..ty Of Canada
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove chicken meat from bones and shred or slice.
- Whisk together mayonnaise, onion, ketchup, vinegar, relish, caraway seeds (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
- Add coleslaw mix and stir to coat.
- Transfer to a shallow serving dish and top with chicken.
Nutrition Facts : Calories 658.2, Fat 40.3, SaturatedFat 8.6, Cholesterol 146.8, Sodium 799.5, Carbohydrate 31.3, Fiber 4.2, Sugar 15.1, Protein 44.2
HOT CHICKEN, BROCCOLI COLE SLAW-MMIN WRAPS
A nutritious , balanced meal that is a snap to put together. Broccoli, coleslaw, shredded cabbage, and chicken are stuffed into a tortilla with a hummus spread. Great with leftover chicken. From healthy eating.com
Provided by weekend cooker
Categories Lunch/Snacks
Time 20m
Yield 4 burritos, 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a large heavy skillet over medium to high heat.
- Saute onions and 2 cloves crushed garlic until onions are soft, and translucent, about 3 minutes.
- Stir in broccoli - coleslaw mix and cook until tender.
- Add cabbage, and chicken and toss for 1 minute.
- Remove from heat , and season with salt and pepper.
- In a blender, combine garbanzo beans,mayonnaise, mustard, cumin, remaining garlic, onion powder, lemon powder, salt and pepper. Blend until smooth and creamy.
- Heat tortillas for a few seconds in a microwave for easy folding.
- Spread each tortilla with sauce, then put put a large heap of slaw mixture on top.
- Wrap like a burrito.
Nutrition Facts : Calories 530.8, Fat 19.5, SaturatedFat 3.5, Cholesterol 24.9, Sodium 989, Carbohydrate 69.2, Fiber 8.1, Sugar 4.3, Protein 20.2
CHICKEN COLE SLAW
Make and share this Chicken Cole Slaw recipe from Food.com.
Provided by Caryn Gale
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk first 7 dressing ingredients.
- Mix dressing and other ingredients together EXCEPT chow mein noodles.
- Cover and chill 1 hour.
- Just before serving add in chow mein noodles.
KENTUCKY FRIED CHICKEN COLE SLAW RECIPE RECIPE - (3.7/5)
Provided by Shannon2009
Number Of Ingredients 12
Steps:
- Cabbage and carrots must be finely diced. Pour cabbage and carrot mixture into large bowl and stir in minced onions. Prepare the dressing, mix until smooth and creamy. Pour over Slaw and mix thoroughly. Cover bowl and refrigerate several hours or overnight before serving
SAIGON CHICKEN COLE SLAW
My wife and I fell in love with this slaw years ago when it was served in a local Viet restaurant which has long since closed. After our son chose a Vietnamese wife, we were delighted to find that it is as common in Vietnam as cole slaw is here. Not only that but she had her great grandmother's recipe. Somehow I think this one is authentic. It goes well with almost anything, or as a meal in it's own right, or maybe with a Viet spring roll on the side.
Provided by Smoky Okie
Categories Vegetable
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Toss all but last 4 ingredients in large bowl.
- Whisk together last 4 ingredients until sugar is dissolved.
- Pour dressing over salad, and toss.
- Slaw is best if refrigerated for 30 min.-1 hour before serving, but is still wonderful if served immediately.
- Note: There is quite a bit of difference between fish sauces. Most grocery store versions are mainly salt flavor. For best results, take a trip to the Asian market if possible.
Nutrition Facts : Calories 53.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 11.4, Sodium 393.6, Carbohydrate 7.5, Fiber 1.4, Sugar 5.5, Protein 5.5
CHINESE CHICKEN FLAVORED RAMEN NOODLES COLE SLAW
Mother gave me this recipe 40 years ago, and we still love it. The oil and vinegar, mixed with the Ramen noodle flavor packet, make a light dressing for this luscious salad which keeps well. Great for buffets and covered-dish suppers!
Provided by BeachGirl
Categories Vegetable
Time 15m
Yield 2 quarts, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Although this is delicious without the optional ingredients, I usually add them anyway.
- I usually toast my almonds by using the light setting on the toaster oven.
- SLAW:.
- In large bowl, add slaw mix, green onions, almonds, Craisins, and celery seed. Prepare Dressing and pour over slaw, mixing well. Refrigerate.
- DRESSING.
- Before opening Ramen noodle bag, lightly pound the bag to break apart most of the noodles.
- In small bowl, add Ramen noodles (including the flavor packet), vinegar, Splenda/sugar, salt, pepper, celery seeds, and bouillon Stir to mix well. Add canola and sesame oil and stir well.
- Note: You can use a regular head of cabbage in place of Savoy, if you like.
Nutrition Facts : Calories 195.4, Fat 14.3, SaturatedFat 1.8, Sodium 281.2, Carbohydrate 13.9, Fiber 3.3, Sugar 3, Protein 5
ASIAN CHICKEN COLE SLAW
Perdue Oven Stuffer Roaster
Provided by Jason Koch
Categories Chicken Salads
Time 10m
Number Of Ingredients 7
Steps:
- 1. Combine chicken, coleslaw mix, onion, and cilantro in medium bowl. Add dressing and toss well. Divide among 4 plates and top each salad with 2 tbsp crispy noodles or peanuts. Garnish each plate with sprig of cilantro and serve.
SZECHUAN CHICKEN SKEWERS WITH SINGAPORE COLE SLAW
A great tasting simple meal that is fairly quick to make apart from the marinating time. It is very low in fat but full of flavour.
Provided by The Flying Chef
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- prep time does not include marinating time.
- For the chicken.
- In a large bowl, storage container or Ziploc bag combine all the marinade ingredients, add chicken and refrigerate for several hours or overnight.
- Thread chicken onto water soaked wooden skewers or metal skewers. Reserve marinade.
- To cook, either grill on BBQ or under the grill about 4-6 inches from heat for 8-10 Min's a side or until chicken is cooked through . Baste several times with reserved marinade.
- For the Singapore slaw.
- Combine lime juice, sugar, soy sauce, chili sauce, curry powder and honey in a jar, shake to combine. Place jar in fridge for several hours or overnight.
- Combine both cabbages, carrots and peppers in a large bowl. Pour dressing over and toss. You may not need to use all the dressing (don't drown it).
- To serve, place slaw on a plate and top with skewers.
Nutrition Facts : Calories 609.7, Fat 25.6, SaturatedFat 7, Cholesterol 160.4, Sodium 1342.5, Carbohydrate 31.7, Fiber 3.9, Sugar 22.3, Protein 56.1
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