Best Chinese Chicken Salad Dressing Recipes

CHINESE CHICKEN SALAD WITH RED CHILE PEANUT DRESSING

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

CHINESE CHICKEN SALAD DRESSING

Steps:

• Combine all ingredients in a jar with tight lid or a pour top shaker bottle.
• Shake to combine well, until sugar is well dissolved.
• Put in refrigerator over night.
• (I add a bit more soy sauce, for my taste).
• Shake well and pour over salad made with: pouched chicken, romaine lettuce, mandarine oranges, snow peas, slivered almonds, seseme seeds, crisp Chow Mein noodles, etc.

CHINESE CHICKEN SALAD DRESSING

Steps:

• Heat all ingredients except oils until sugar dissolves, cool then add oils.
• Salad Suggestions:.
• toasted sesame seeds.
• toasted slivered almonds.
• shredded cabbage.
• cilantro.
• peas.
• cumcumber.
• bean sprouts.
• chicken.
• green onion.
• tomatoes.

CHINESE CHICKEN SALAD WITH PEANUT-SESAME DRESSING

Steps:

• Fill a large saucepan three-fourths full with water and bring to a boil.
• Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low.
• Simmer, uncovered, until tender, 20 to 25 minutes.
• Drain and let cool.
• Remove the skin from the chicken breasts, bone the breasts and hand shred the meat with the grain into strips about 1/2 inch thick and 2 inches long.
• Refill the large saucepan three-fourths full with water.
• Bring to a boil over high heat and add the salt.
• Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands.
• When the water comes to a second boil, boil for 1 minute longer.
• Pour the noodles into a colander and rinse thoroughly with cold running water.
• Drain thoroughly and transfer to a large bowl.
• Toss with the peanut oil to keep the noodles from sticking together.
• Set aside.
• If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes.
• If using black sesame seeds, leave them untoasted.
• In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or raw sesame seeds.
• Arrange the cooked noodles in a wide shallow bowl.
• Scatter the cucumber over the noodles and top with the chicken mixture.
• Cover and refrigerate until ready to serve.
• To make the dressing, in a small bowl, stir together the peanut butter, sesame paste, sugar, soy sauce and vinegar. In a small saucepan over medium heat, combine the peanut or corn oil, sesame oil and chili oil.
• When hot, add the garlic, ginger and green onion; saute gently until fragrant but not browned, about 15 seconds.
• Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute.
• Remove from the heat and let cool to lukewarm.
• Pour the warm dressing over the chicken salad and sprinkle with the peanuts.
• Serve immediately.

CHINESE CHICKEN SALAD WITH PEANUT BUTTER DRESSING

Steps:

• To make dressing: In a blender or food processor, puree the oils, peanut butter, vinegar, lime juice, soy sauce, honey, garlic, ginger, and chili powder.
• To make the salad: Cut up chicken into small bite size pieces. Mix the ingredients. Just before serving, toss the salad with the dressing.
• I use Mongolian Fire Oil and Hot Chili Sesame Oil over the top with chopped peanuts. Yummmmmmyyyyy!
• Nutrition per serving: 348 calories; 37 g protein; 15 g carbohydrates; 16 g fat (3 g saturated; 7 g monounsaturated); 83 mg cholesterol; 4 g fiber; 628 mg sodium.

BOBBY FLAY'S CHINESE CHICKEN SALAD W/ RED CHILE PEANUT DRESSING

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl.
• Season with salt and pepper, to taste.
• Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl.
• Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint.
• Drizzle with chili oil, if desired.
• Garnish with grilled lime halves.

CHINESE CHICKEN SALAD WITH TANGY DRESSING

Steps:

• To assemble salad (do this as close to serving as is possible).
• Combine shredded cabbage, green onions, cilantro, water chestnuts & almonds. If making ahead, omit the almonds until final assembly.
• Add chicken to cabbage mixture along either broken/crushed Top Ramen noodles. Mix well.
• To make dressing:.
• Combine all ingredients and mix thoroughly (I use a screw top jar to make the dressing in).
• Pour dressing over salad and toss to coat.
• This is a great main dish served with some fresh fruit and croissants.
• Cooking time reflects the time to roast a chicken.

CHINESE CHICKEN SALAD WITH SESAME GINGER DRESSING

Steps:

• In a serving bowl, combine the first eight ingredients. In a small bowl, whisk the soy sauce, sherry or apple juice, oil and ginger. Pour over salad and toss to coat. Serve immediately with a slotted spoon.

DOM'S CHINESE CHICKEN SALAD DRESSING

Steps:

• Heat vinegar in a non-reactive pan over medium heat.
• Add water and sugar, and bring to a boil.
• When sugar is dissolved, remove from heat.
• Add plum sauce, soy sauce, ginger, garlic, and sesame oil.
• Refrigerate overnight.

LAURIE'S CHINESE CHICKEN SALAD WITH 5-SPICE DRESSING

Steps:

• The night before serving or early in the morning, place all salad dressing ingredients into a jar with a lid. Shake until well blended and set aside to meld.
• Steam chicken breasts for about 20 minuets, or until juices run clear, let cool.
• Shred cooled chicken into small pieces and mix well with about 2 tablespoons of the dressing. You may use more or less, depending on how much chicken you have. You don't want to saturate it with too much dressing.
• Refrigerate chicken and dressing over night.
• You can fry the Mai Fun now or the next day.
• To fry the Mai Fun noodles:.
• Heat oil to 350°F.
• Break apart noodles and fry a small amount at a time and drain on paper towels or a paper grocery bag. If you have never fried Mai Fun, they immediately expand to the top of the wok as soon as they hit the oil, so doing this in small batches is important.
• Before serving, lightly toss all ingredients together without adding the dressing. This is important because the Mai Fun noodles will quickly absorb your dressing.
• Pour on dressing and toss again.

CHINESE CHICKEN SALAD & DRESSING

Steps:

• Sift sugar& mustard together.
• Slowly add vinegar until smooth (whisk).
• Place mixture on top of double boiler (or use diffuser under a regular pot instead).
• Cook& stir on low until sugar is melted.
• Stir in soy sauce, ginger, garlic and blend well.
• Stir in oils.
• Add lemon juice, salt& pepper.
• Remove from stove, cool and refrigerate at least 4 hours.
• Combine salad ingredients and drizzle dressing over top.

CHINESE CHICKEN SALAD WITH PEANUT SESAME DRESSING

Steps:

• Combine dressing ingredients and set aside. Slice chicken into long thin strips. Just before serving, toss together chicken, onions, lettuce and dressing. Top with fried wontons or chow mein noodles and gently toss again. Recipe may be doubled.

CHINESE CHICKEN SALAD WITH PEANUT DRESSING

Steps:

• Chicken: Place chicken in 2 quart pan with onion, ginger, sherry, salt, sugar and water. Bring to a boil, then cover and simmer for 20 minutes. Remove and let cool until it is cool enough to handle (save broth for a soup). Shred meat in long shreds. Sauce: Stir together peanut butter and salad oil until well mixed and looks creamy. Add soy sauce, sugar, vinegar, sesame oil and cayenne pepper. Gently fold in green onions and cilantro. Assembly: Arrange shredded chicken over lettuce and dress with peanut sauce. Serve and enjoy.

WEIGHT WATCHERS CHINESE CHICKEN SALAD WITH CREAMY SOY DRESSING

Steps:

• Whisk mayonnaise, soy sauce and ginger together in a large bowl until blended.
• Add chicken, snow peas, peppers, carrots and scallions; toss to mix and coat. Serve immediately in lettuce cups or cover and refrigerate up to 1 day. Yields about 1 1/4 cups per serving.

CHINESE CHICKEN SALAD WITH CREAMY SOY DRESSING WEIGHT WATCHERS

Steps:

• Whisk mayonnaise, soy sauce and ginger together in a large bowl until blended.
• Add chicken, snow peas, peppers, carrots and scallions; toss to mix and coat.
• Serve immediately in lettuce cups or cover and refrigerate up to 1 day.

CHINESE CHICKEN SALAD DRESSING

Steps:

• Whisk first 5 ingredients together while sesame seeds are toasting. Add sesame seeds and whisk again. Serve over salad of lettuce, chicken, green onions, mandarin orange segments, chow mein noodles, and sliced water chestnuts. Refrigerate unused dressing.

CHINESE CHICKEN SALAD WITH RED CHILE PEANUT DRESSING

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

CHINESE CHICKEN SALAD WITH PEANUT DRESSING

Steps:

• Prepare Crispy Wonton Strips and Warm Peanut Dressing, using reserved pineapple juice for the dressing recipe. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute drain. Immediately rinse with cold water drain. Cut pea pods in half. Toss romaine, pea pods, bell pepper and pineapple. Divide among 4 plates. Top with chicken, peanut dressing and green onions. Garnish with wonton strips.Crispy Wonton Strips1 tablespoon water1 tablespoon soy sauceDash of garlic powder12 wonton skinsSesame seed, if desiredHeat oven to 350°. Spray cookie sheet with nonstick cooking spray. Mix water, soy sauce and garlic powder brush on wonton skins. Cut each skin into 3/8-inch strips. Place strips on cookie sheet. Sprinkle with sesame seed. Bake 6 to 8 minutes or until golden brown cool.Warm Peanut Dressing1/3 cup unsweetened pineapple juice1/4 cup water1 1/4 teaspoons ground coriander1 teaspoon cornstarch2 cloves garlic, finely chopped2 tablespoons creamy peanut butter1 1/2 tablespoons cider vinegar2 teaspoons soy sauce1 1/2 teaspoons grated gingerrootHeat all ingredients to boiling in 1-quart saucepan, stirring constantly. Stir until smooth remove from heat. Let stand 5 minutes.1 Serving: Calories 285 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 25mg Sodium 650mg Carbohydrate 39g (Dietary Fiber 4g) Protein 20g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.