Best Chicken Stir Fry Salad Recipes

STIR-FRY CHICKEN SALAD

Stir-Fry Chicken Salad image

Use your favourite vegetables to make this tasty Quick 'N Easy stir-fry Chicken Salad. Great for casual outdoor eating. Adjust the garlic to suit your taste. The original recipe had no garlic. NO garlic! If you are not using a non-stick pan or wok, you may need slightly more oil. This recipe makes four generous serves. If you are serving this with another dish, there should be ample for six. Adapted from Rodale's 'Terrific Chicken: 100 Great Meals in Minutes'.

Provided by bluemoon downunder

Categories One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon oil
1 1/2 lbs boneless skinless chicken breasts, cut into strips
4 cups vegetables, for example peppers, carrots, leeks, bok choys, bean shoots, mushrooms, sliced into strips
3 garlic cloves, finely chopped
1 cup broccoli floret
10 ounces mixed baby greens
1/2 cup Italian dressing
2 tablespoons reduced sodium soy sauce

Steps:

Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute.
Add the chicken and stir-fry for 5 minutes or until golden.
Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
Serve with noodles or rice.

SESAME CHICKEN STIR FRY SALAD

Sesame Chicken Stir Fry Salad image

This recipe is from a Pampered Chef book, and is a favorite in our home. I substitute the dressing with Newman's Own Low Fat Sesame Ginger salad dressing, and since I love garlic and ginger, I double or triple them.

Provided by Haversac

Categories Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup vegetable oil
2 tablespoons lemon juice
2 teaspoons soy sauce
1/4 teaspoon hot pepper sauce
1 teaspoon vegetable oil
1 lb chicken breast, thinly sliced
1 cup carrot, thinly sliced
2 garlic cloves, crushed
1 1/2 inches gingerroot
2 tablespoons sesame seeds
1 (8 ounce) can pineapple chunks, drained
1/4 cup green onion, sliced
10 ounces fresh spinach

Steps:

For dressing whisk all ingredients in a small bowl, or use Newman's Own Low Fat Sesame Ginger dressing.
For salad, heat oil in skillet.
Add chicken, carrots, garlic, gingerroot and sesame seeds.
Stir-fry 4-5 minutes until chicken is done.
Arrange spinach on plate, or platter.
Top with green onions and pineapple and chicken mixture.
Drizzle with dressing.

Nutrition Facts : Calories 308.4, Fat 21.6, SaturatedFat 3.9, Cholesterol 48.4, Sodium 219.9, Carbohydrate 11.5, Fiber 2.5, Sugar 6.8, Protein 18.5

CHICKEN STIR-FRY SALAD

Chicken Stir-Fry Salad image

When your family tells you the dish you just made was restaurant-quality-well, that feels pretty good. This Chicken Stir-Fry Salad will get the job done!

Provided by My Food and Family

Categories Home

Time 20m

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

3/4 lb. boneless skinless chicken breasts, cut into strips
1/2 cup KRAFT Classic CATALINA Dressing
1 cup each broccoli florets, red pepper strips, pea pods and shredded carrots
1/2 cup slivered onions
1/4 cup chopped PLANTERS COCKTAIL Peanuts
2 Tbsp. lite soy sauce
6 cups field greens

Steps:

Cook chicken in large nonstick skillet on medium-high heat 5 min. or until done, stirring occasionally. Remove chicken from skillet; cover to keep warm.
Heat dressing in same skillet on medium-high heat. Add vegetables; cook and stir 3 min. Add chicken, nuts and soy sauce; cook 2 min. or until vegetables are crisp-tender and mixture is heated through, stirring frequently.
Serve over greens.

Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g

STIR-FRY CHICKEN SALAD WITH SZECHUAN NOODLES

STIR-FRY CHICKEN SALAD WITH SZECHUAN NOODLES image

Categories Salad Chicken Pasta Stir-Fry

Number Of Ingredients 13

Ingredients

3 chicken breast halves, skinned, boned and cut into 3/8 inch julienne
peanut oil
1-1/4 lb. Chinese egg noodles
3 large red bell peppers
5 green onions, cut diagonally into 1/4 inch pieces
3 Tbs. white wine vinegar
2 Tbs. red chili oil
2 Tbs. Oriental sesame oil
2 tsp. sugar
1 tsp. sea salt
1-1/2 tsp. Szechuan peppercorns, ground in mortar
3/4 tsp. freshly ground black pepper
3 Tbs. peanut oil

Steps:

Heat 1 to 2 Tbs. peanut oil over medium-high heat in wok or heavy large skillet until very hot but not smoking. Add chicken and stir-fry just until opaque, about 3 minutes. Set aside. Bring large amount of salted water to rapid boil over high heat. Add noodles and cook until firm but tender (al dente). Drain well. Transfer to large bowl. Add 1 Tbs. peanut oil and toss gently to coat. Broil peppers 6 inches from heat source, turning occasionally, until all sides are blackened. Transfer peppers to paper bag and seal tightly. Set aside 10 minutes to steam. Slip charred skins off peppers and discard. Cut out stem to remove any remaining seeds and pat dry. Cut into 1/4 inch julienne. Combine onion, vinegar, red chili oil, sesame oil, sugar, salt, Szechuan peppercorns and freshly gorund pepper in medium bowl. Heat remaining 3 Tbs. of peanut oil in small saucepan until very hot but not smoking. Pour hot oil over onion mixture in thin steady stream, stirring constantly. Set aside for 15 minutes (hot oil will release flavor of spices). Reserve some of red pepper for garnish; add remaining red pepper to noodles. Add green onion mixture and chicken and toss gently using fork or chopsticks. Arrange reserved red pepper strips over top. Cover with plastic wrap and refrigerate. Bring to room temperature. Adjust seasoning and serve. Makes 6 servings.