CHINESE CHICKEN SALAD WITH ASIAN PEANUT SALAD DRESSING
Steps:
- Mix Dressing in a jug or small bowl. Use water to adjust consistency (it should be pretty thick and gloopy), Sriracha for spiciness and saltiness with salt (not more soy sauce).
- Place all Salad ingredients in a bowl, reserving some noodles, peanuts and shallots for topping. Drizzled with Dressing and toss. Garnish with remaining noodles, peanuts and shallots and serve immediately.
Nutrition Facts : ServingSize 457 g, Calories 490 kcal, Carbohydrate 31.8 g, Protein 38.6 g, Fat 25.1 g, SaturatedFat 4.2 g, Cholesterol 67 mg, Sodium 587 mg, Fiber 4.8 g, Sugar 16.4 g
CHINESE CHICKEN SALAD
This Chinese Chicken Salad with Chicken, crunchy vegetables, crispy fried noodles and Asian Sesame dressing is a summer staple.
Provided by Subhasmita
Categories Salad
Time 15m
Number Of Ingredients 16
Steps:
- In a glass jar add all the ingredients mentioned under salad dressing. Shake well until everything is mixed.
- In a salad bowl, big enough to hold all the ingredients, add all the veggies except fried noodles.
- If serving immediately, add fried noodles, pour the dressing and mix everything well.
- If serving later then store veggies, dressing and fried noodles separately. Mix everything before serving.
Nutrition Facts : ServingSize 100 g, Calories 207 kcal, Carbohydrate 17 g, Protein 11 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 661 mg, Fiber 2 g, Sugar 6 g
CHINESE CHICKEN SALAD WITH PEANUT SESAME DRESSING
This recipe is one I bring often to potlucks and get-togethers. I always return home with an empty dish.-Iko Amino, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
CHINESE CHICKEN SALAD WITH PEANUT-SESAME DRESSING
Cold shredded chicken in a peanut-sesame dressing is a common component of the exquisitely arranged cold appetizer platters served at Chinese banquets. This salad is as popular among Westerners as it is with the Chinese, and many variations of it are offered in casual dining spots throughout the West. From Joyce Jue, "Far East Cafe: The Best of Casual Asian Cooking".
Provided by lazyme
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 21
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
Provided by Ree Drummond : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
- For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
- Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.
CHINESE CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
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.
CHICKEN NOODLE SALAD WITH PEANUT-GINGER DRESSING
This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or shrimp for the chicken.
Provided by Sherbg
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
- Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
- Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.
Nutrition Facts : Calories 460.9 calories, Carbohydrate 51.6 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 4.6 g, Protein 30.2 g, SaturatedFat 3.3 g, Sodium 745.4 mg, Sugar 6.8 g
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