Best Chinese Chicken Salad With Peanut Sesame Dressing Recipes

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CHINESE CHICKEN SALAD WITH ASIAN PEANUT SALAD DRESSING



Chinese Chicken Salad with Asian Peanut Salad Dressing image

A crunchy Chinese chicken salad tossed with a lip smackingly delicious peanut dressing, this is the sort of salad that's a truly satisfying meal in itself!

Provided by Nagi | RecipeTin Eats

Categories     Meal     Salad

Time 15m

Number Of Ingredients 18

2 1/2 tbsp peanut butter
2 tsp toasted sesame oil
1 tbsp canola oil ((or vegetable, grapeseed or peanut oil))
2 tsp soy sauce
2 tsp+ Sriracha
1 tbsp honey
1 tbsp + 2 tsp rice wine vinegar
1 - 1 1/2 tbsp water ((or lime juice))
1 garlic clove (, minced)
1/2 tsp ginger (, freshly grated)
1 1/2 cups Chinese cabbage / Napa cabbage (, shredded)
1 cup red cabbage (, shredded)
1 1/2 cups carrots (, julienned (I used Just Veg pre shredded carrots) (Note 1))
1 1/2 cups shredded cooked chicken
1 1/2 cups bean sprouts
1 shallot / green onion / scallion (, finely sliced on the diagonal)
1/4 cup peanuts (, roughly chopped)
1/4+ cups crunchy fried noodles ((I use Changs))

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



Chinese Chicken Salad image

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

1/4 cup Low Sodium Soy Sauce
1/2 teaspoon Garlic (Minced)
1/2 teaspoon Ginger (Minced)
1 tablespoon Brown Sugar
2 tablespoon Vegetable oil
2 teaspoon Rice vinegar
2 teaspoon Sesame Oil
1/2 teaspoon Black pepper
2 cups Chinese Cabbage (Chopped)
1/2 cup Purple Cabbage (Chopped)
1 large carrot (shredded)
1 Red bell pepper (Chopped)
1 cup Cooked Chicken ((see notes 3))
1 cup Fried noodles
1/2 cup Green Onion
1/2 cup Fresh Coriander

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



Chinese Chicken Salad with Peanut Sesame Dressing image

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

DRESSING:
1/4 cup peanut oil
1 tablespoon sesame oil
3 tablespoons red wine vinegar
2 tablespoons sugar
1 teaspoon salt
1 teaspoon monosodium glutamate, optional
1/2 teaspoon pepper
SALAD:
1-1/2 pounds boneless skinless chicken breasts, cooked
4 green onions, thinly sliced
1 small head iceberg lettuce, chopped
8 ounces wonton skins, sliced into strips and deep-fried or 2 cups chow mein noodles

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



Chinese Chicken Salad With Peanut-Sesame Dressing image

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

2 large whole chicken breasts
2 teaspoons salt
1/2 lb fresh Chinese egg noodles
1 1/2 teaspoons peanut oil
3 tablespoons white sesame seeds or 3 tablespoons black sesame seeds
1/4 cup finely-julienned red bell pepper
1 cup finely-julienned peeled carrot
1/2 cup fresh cilantro leaves (fresh coriander)
1 small cucumber, cut into 2-inch julienne
2 teaspoons peanut butter
2 teaspoons asian sesame paste
2 tablespoons sugar
1/3 cup dark soy sauce
1/3 cup Chinese red vinegar or 1/3 cup balsamic vinegar
2 tablespoons peanut oil or 2 tablespoons corn oil
1 tablespoon sesame oil
1/2 teaspoon chili oil (to taste)
2 teaspoons minced garlic
1 teaspoon minced peeled fresh ginger
1/4 cup chopped green onion (spring)
1/4 cup chopped dry roasted peanuts

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



Chinese Chicken Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 21

1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons grated ginger (about a 2-inch piece)
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons chili paste
2 cloves garlic, grated on a rasp grater
Juice of 1 lime
3 cups chopped cooked chicken, preferably rotisserie
2 cups chopped Napa cabbage
2 cups chopped romaine
2 cups chopped kale
1 cup bagged matchstick carrots
1 cup frozen shelled edamame, thawed
1/2 cup toasted sliced almonds
1/2 cup peanuts, chopped
6 mini sweet peppers, thinly sliced
1/4 cup fresh cilantro leaves
1/4 cup chopped fresh mint leaves
1 tablespoon toasted sesame seeds

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



Chinese Chicken Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 19

4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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



Chinese Chicken Salad with Red Chile Peanut Dressing image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 20

1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
2 teaspoons chipotle pepper puree
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
Salt and freshly ground pepper
1/2 head Napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
1/4 pound snow peas, julienned
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup thinly sliced green onion
2 cups shredded rotisserie chicken
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh mint leaves
Chili oil, optional
Grilled lime halves, for garnish

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



Chicken Noodle Salad with Peanut-Ginger Dressing image

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

⅓ cup smooth peanut butter
¼ cup soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon Asian garlic-chili sauce
1 tablespoon brown sugar, packed
1 tablespoon finely chopped fresh ginger root
⅛ teaspoon red pepper flakes
3 tablespoons low-sodium chicken broth
salt and ground black pepper to taste
1 (16 ounce) package uncooked linguine pasta
3 ½ cups cooked chicken, cut into strips
1 cup julienne-sliced carrot
6 green onions, chopped
1 red bell pepper, seeded and cut into strips
1 celery rib, thinly sliced
½ cup fresh cilantro leaves, chopped
½ cup chopped roasted peanuts, for garnish

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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