Best Chinese Five Spice Chicken Salad Recipes

Laurie's Chinese Chicken Salad With 5-Spice Dressing image

Provided by JTsMom

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

2 boneless skinless chicken breasts
1 head red leaf lettuce, large (washed, dried, and torn into bite size pieces)
3 scallions, thinly sliced
1 medium cucumber, peeled, seeded, and sliced
2 stalks celery, sliced diagonally
3 tablespoons sesame seeds, toasted
3 tablespoons slivered almonds, toasted
6 ounces mai fun rice noodles, sometimes called rice sticks
peanut oil, for frying Mai Fun noodles
5 -6 tablespoons sugar
7 tablespoons rice vinegar
2 teaspoons salt
1 teaspoon msg (optional)
1/4 teaspoon white pepper
1 teaspoon lemon juice
1/4 teaspoon five-spice powder
1/4 cup vegetable oil

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.

Nutrition Facts : Calories 502.4, Fat 21.6, SaturatedFat 2.9, Cholesterol 37.8, Sodium 1348.2, Carbohydrate 59.9, Fiber 3.8, Sugar 18.2, Protein 18.1

Chinese Five Spice Chicken Salad image

Provided by marypatlaver

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs baked chicken (roughly one rotisserie chicken boned, skinned & diced)
5 scallions, chopped finely
1 red pepper, finely diced
3 celery ribs, finely diced
2/3 cup sour cream
2/3 cup mayonnaise
1 teaspoon kosher salt
3/4 teaspoon black pepper
2 teaspoons Chinese five spice powder
1/2 teaspoon cayenne powder
2 tablespoons lime juice

Steps:

Debone rotisserie chicken & cut into roughly 1/2" pieces.
Finely dice all of the vegetables.
Combine chicken & vegetables in a large mixing bowl. Add salt, all spices & lime juice. Mix with a large spoon to combine well. This is best when allowed to sit overnight for the flavors to combine.
Serve on baguette slices, pita chips or crackers. If your diet low carb like mine, this is lovely on tomato slices.

Nutrition Facts : Calories 309, Fat 22.3, SaturatedFat 7.9, Cholesterol 98.3, Sodium 506.4, Carbohydrate 4.1, Fiber 1.2, Sugar 2.5, Protein 22.2

Chinese Five-Spice Chicken image

Provided by Amanda in Adelaide

Categories Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Steps:

Place the chicken pieces in a large dish or plastic bag.
Mix the remaining ingredients and pour over the chicken.
Marinate refrigerated overnight or for 1 to 2 hours if time is short.
Transfer the chicken to a baking dish and brush with the marinade.
Cook uncovered in a preheated 350F (180C) oven, brushing once or twice with the marinade, until the chicken is done, about one hour.

Nutrition Facts : Calories 623.7, Fat 44.5, SaturatedFat 11.9, Cholesterol 187.5, Sodium 1515.5, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 49.4