Best Dees Chinese Chicken Salad Recipes

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 21

Ingredients

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

The greatest chicken salad, especially if your clan isn't crazy about the usual soy flavored dressing.

Provided by Ann Black

Categories Salad Green Salad Recipes

Yield 6

Number Of Ingredients 11

Ingredients

3 ½ boneless chicken breast halves, cooked and diced
1 head lettuce, torn into small pieces
4 green onions, sliced
4 stalks celery, sliced thin
½ cup walnuts, chopped
2 tablespoons sesame seeds, toasted
6 ounces Chinese noodles, heated briefly to crisp
6 tablespoons seasoned rice vinegar
4 tablespoons white sugar
1 teaspoon salt
½ cup peanut oil

Steps:

In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/Beat well.
Add dressing to salad and toss to coat. Serve and enjoy!

Nutrition Facts : Calories 517.4 calories, Carbohydrate 38.8 g, Cholesterol 48.1 mg, Fat 31.6 g, Fiber 6.4 g, Protein 23.9 g, SaturatedFat 5.2 g, Sodium 756.8 mg, Sugar 13.9 g

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Here's a cool, easy entree perfect for steamy summer days! You can do most of the preparation for this dish ahead of time and just mix it together before serving. The crispy lettuce and wonton skins keep this dish light, while the chicken and dressing give it wonderful flavor. -Shirley Smith, Yorba Linda, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 14

Ingredients

6 ounces wonton wrappers, cut into 1/4-inch strips
Oil for deep-fat frying
3 cups cubed cooked chicken
1 head lettuce, shredded
4 green onions with tops, sliced
1/4 cup sesame seeds, toasted
DRESSING:
1/3 cup white wine vinegar
1/4 cup sugar
3 tablespoons canola oil
2 tablespoons sesame oil
1 teaspoon salt
1 teaspoon monosodium glutamate, optional
1/2 teaspoon pepper

Steps:

Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside. , In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.

Nutrition Facts :

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

Ingredients

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).

DEE'S CHINESE CHICKEN SALAD

Dee's Chinese Chicken Salad image

This salad is a refreshing full meal salad. When we grill chicken breasts We always grill extra ones so we can have this salad the next day. This is especially convenient when it a hot summer day, and you don't want to heat up the house when making dinner.

Provided by Dee Stillwell @LILLYDEE

Categories Salads

Number Of Ingredients 20

Ingredients

4 - 6 - grilled chicken breast halves
4 cup(s) cole slaw mix from a bag or shreaded cabbage
4 - 6 cup(s) shreaded romaine lettuce
3/4 cup(s) angle sliced green onions (about 6-7)
1 can(s) sliced water chestnuts, julianned
1/4 pound(s) fresh pea pods, sliced, about 1 1/2 cups
2 - 11 ounce(s) cans mandarin oranges, drained
1 cup(s) sliced toasted almonds
2 package(s) top ramin noodles, uncooked & broken up
MARINADE FOR CHICKEN & SALAD DRESSING
1/2 cup(s) canola oil
1/4 cup(s) soy sauce
1/4 cup(s) rice vinegar
2 tablespoon(s) sesame oil
1/3 cup(s) brown sugar, or to taste
a 1 inch pound(s) piece of ginger root, grated
1 clove(s) garlic, grated
1 - seasoning packet from 1 package of top ramin
- the juice from the mandarin oranges to taste
- to make this low fat you can omit the oil, add 2 tsp cornstarch. and simmer dressing until thickened. cool and pour onto salad.

Steps:

Prepare chicken breasts..you can use grilled or even rotissere chicken to make this dish easier. Be sure all ingredients are chilled before putting this salad together. Chicken can be grilled and let cool or chilled in the fridge.
Place all veggies in a large salad bowl. Just before serving, cut up chicken and add that, the almonds, water chestnuts, & mandarin oranges. So it stays crispy, immediatly before serving, stir in broken up, uncooked Top Ramin.
Pour salad dressing over salad, toss and serve. Enjoy!