Best Comforts Chinese Chicken Sald Recipes

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CHINESE CHICKEN SALAD WITH SESAME DRESSING



Chinese Chicken Salad with Sesame Dressing image

Make the most of store-bought rotisserie chicken with light and healthy Chinese Chicken Salad topped with quick-fix sesame dressing.

Provided by Kelly Senyei

Time 20m

Number Of Ingredients 14

4 cups shredded cooked chicken (See Kelly's Notes)
3 cups shredded Romaine lettuce
2 cups shredded purple cabbage
2 scallions, thinly sliced (white and green parts)
1 medium cucumber, thinly sliced into batons
1/3 cup sliced almonds
1 cup crispy chow mein noodles
1 cup Mandarin oranges
3 Tablespoons sesame oil
1/4 cup seasoned rice wine vinegar
1/4 cup vegetable oil
2 Tablespoons sugar
1 teaspoon salt
1/4 teaspoon fresh black pepper

Steps:

  • In a large bowl, combine all of the salad ingredients, tossing until well mixed.
  • In a small bowl, whisk together the dressing ingredients and then pour over the salad, tossing to coat.

Nutrition Facts : Calories 351 kcal, Carbohydrate 9 g, Protein 23 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 72 mg, Sodium 660 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

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

Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too - especially with the fried wonton skins." When chicken Caesar loses appeal, this salad, with its soy dressing and fried wontons, is a substitute worth the betrayal.

Provided by Ellen Chao

Categories     Chicken     Herb     Nut     Soy     Vegetable     Kid-Friendly     Lunch     Pea     Cabbage     Gourmet     California     Dairy Free     Peanut Free     Kosher     Small Plates

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 22

For fried wontons (optional)
20 square wonton wrappers, thawed if frozen
About 2 1/2 cups vegetable oil
For salad
1/2 pound snow peas, trimmed 1 lb Napa cabbage, cored, then cut crosswise into 1/3-inch-wide strips (about 6 cups)
1 pound Napa cabbage
1 (1-lb) head of romaine, torn into bite-size pieces (about 8 cups)
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons sugar
1 tablespoon distilled white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Asian sesame oil
1/4 cup vegetable oil
6 cups coarsely shredded cooked chicken (from a 2 1/2-lb rotisserie chicken)
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
1/2 cup sliced almonds, toasted
2 tablespoons sesame seeds, toasted
Special Equipment
a deep-fat thermometer (if making wontons)

Steps:

  • Make fried wontons:
  • Cut wonton wrappers into 1/2-inch-wide strips and separate on paper towels.
  • Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl). Transfer to paper towels to drain, then season with salt.
  • Make salad:
  • Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Cut diagonally into 1-inch-wide pieces and put in a large bowl with cabbage and romaine.
  • Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with wontons (if using).

EASY CHINESE CHICKEN SALAD



Easy Chinese Chicken Salad image

This salad is always a hit. Everyone loves it! Can be refrigerated 2 to 3 hours before serving.

Provided by Rachel

Categories     Salad     Coleslaw Recipes     No Mayo

Time 15m

Yield 6

Number Of Ingredients 11

1 rotisserie chicken, meat removed and shredded
½ medium head cabbage, chopped
4 green onions, sliced
1 (3 ounce) package ramen noodles (such as Nissin® Top Ramen)
3 tablespoons sesame seeds
3 tablespoons slivered almonds
½ cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.

Nutrition Facts : Calories 360.7 calories, Carbohydrate 12.5 g, Cholesterol 37.5 mg, Fat 28.5 g, Fiber 3.2 g, Protein 14.7 g, SaturatedFat 4.7 g, Sodium 486.2 mg, Sugar 7 g

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