Best Diana Changs Chinese Salad Recipes

SALAD CHINOIS

Salad Chinois image

Provided by Sandra Lee

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 (10-ounce) can premium chunk chicken breast, drained and chilled
2 cups coleslaw mix (shredded cabbage and carrots, without sauce)
1 (14-ounce) can chow mein vegetables, drained and chilled
Dressing, recipe follows
1 (5-ounce) bag prepared green salad
1 (5-ounce) can chow mein noodles
1 (11-ounce) can mandarin orange segments, drained and chilled
Serving suggestion: Fresh melon skewers or sliced fresh pineapple
2/3 cup mayonnaise
2 tablespoons reduced-sodium soy sauce
1 teaspoon ground ginger

Steps:

In a large bowl, toss chicken, coleslaw mix, and drained chow mein vegetables until well mixed. Toss chicken mixture with enough dressing to coat well. Line individual bowls or plates with a small amount of green salad. Spoon chicken mixture on top of green salad. Garnish with noodles and orange segments before serving.
In a small bowl, whisk mayonnaise, soy sauce, and ginger until blended. Set aside, or refrigerate, if not using soon. Whisk again after refrigerating.

DIANA CHANG'S CHINESE SALAD

Diana Chang's Chinese Salad image

Provided by Florence Fabricant

Categories easy, quick, salads and dressings

Time 17m

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 ounces Chinese cellophane noodles (bean thread noodles), available in Chinese groceries
3 medium cucumbers
1 large red pepper
1/2 Bermuda onion or other large sweet onion
3 tablespoons rice vinegar
3 1/2 tablespoons Chinese sesame oil
Salt and coarsely ground black pepper to taste
1/2 cup fresh coriander leaves, coarsely chopped

Steps:

Bring a pot of water to a boil, add the noodles, stir, and allow to boil for 2 minutes. Drain, rinse under cold water, and drain again thoroughly. Using scissors, snip the noodles into manageable lengths, and place in a salad bowl.
Wash the cucumbers, and peel, leaving some narrow ribbons of green skin unpeeled. Slice the cucumbers in half lengthwise, and scoop out the seeds. Then slice horizontally about 1/4 inch thick. Add to the salad bowl.
Rinse, core, and seed the red pepper. Slice into slender strips. Add to the salad bowl.
Peel and slice the onion into transparent slivers, and add to the bowl.
Beat the vinegar and oil together in separate bowl, pour over the salad, and toss. Season to taste with salt and pepper. Just before serving add the coriander, and toss again.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 507 milligrams, Sugar 5 grams

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 19

Ingredients

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.