Best Hannahs Asian Chicken Strip Salad Recipes

CRUNCHY ASIAN CHICKEN SALAD

Crunchy Asian Chicken Salad image

I love their crunchy, citrusy salad so much that once I made my husband drive an hour to the nearest Applebee's restaurant just so I could eat it! It was time to come up with my own version. I'm completely happy with the results-and my husband is, too! Find more of my recipes at my blog, mandysrecipeboxblog.com. -Mandy Bird, Holbrook, Idaho

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 frozen breaded chicken tenders (about 8 ounces)
1/3 cup mayonnaise
3 tablespoons honey
2 tablespoons rice vinegar
1-1/2 teaspoons Dijon mustard
1/4 teaspoon sesame oil
1 package (10 ounces) hearts of romaine salad mix
1 package (14 ounces) coleslaw mix
1/4 cup crispy chow mein noodles
1/3 cup sliced almonds, toasted

Steps:

Cook chicken tenders according to package directions. Meanwhile, whisk together mayonnaise, honey, vinegar, mustard and sesame oil., To serve, place romaine and coleslaw mixes in a large bowl; toss with dressing. Divide among four plates. Cut chicken into bite-sized pieces; place over salads. Sprinkle with noodles and almonds.

Nutrition Facts : Calories 419 calories, Fat 25g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 602mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 7g fiber), Protein 12g protein.

ASIAN CHICKEN SALAD

Asian Chicken Salad image

Provided by Food Network

Categories main-dish

Time 6h10m

Yield 8 to 10 servings

Number Of Ingredients 25

Ingredients

10 boneless chicken breasts, halved, skinned and cut into strips
2 tablespoons grated ginger
1 tablespoon minced garlic
1/4 cup rice wine vinegar
3 tablespoons brown sugar
1/2 teaspoon hot sauce
1/4 cup lime juice
1/4 cup canola oil
1 teaspoon Kosher salt
1 lime juiced
1 teaspoon hot sauce
1 teaspoon tamari
1 tablespoon rice wine vinegar
1/3 cup canola oil
2 tablespoons brown sugar
2 ounces ricestick noodles
2 tablespoons sesame oil
1 1/2 cups thin sliced red onions
1 1/2 cups thin, horizontal sliced celery
1 1/2 cups chopped red pepper
1 cup chopped yellow pepper
2 tablespoons tamari
1/2 cup grated jicama
2 cups thin horizontal slices of bok choy
1/2 cup chopped cilantro

Steps:

Place chicken strips in a shallow dish or pan. In a small bowl, whisk all marinade ingredients together and pour over chicken. Marinade chicken for 4 to 6 hours.
In a separate bowl, whisk all the dressing ingredients together. Cover and reserve for later use.
Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside.
Heat a wok with a bit of canola oil and add the marinated chicken in batches. Remove. Set aside. Heat sesame oil in wok and add the onion, celery and peppers. When wilted, turn off the heat and toss in chicken, tamari, jicama, bok choy, and cilantro. Place chicken and vegetables on top of drained noodles and drizzle with the dressing.

HANNAH'S ASIAN CHICKEN STRIP SALAD

Hannah's Asian Chicken Strip Salad image

My daughter asked for a chicken salad for dinner tonight. She wanted chicken with light green lettuce leaves. When asked what flavors she wanted on the chicken, she said Asian. So here we have Hannah's Asian Chicken Strip Salad. By the way, she's 8. I don't usually measure my ingredients, I just pour until it looks right so these are guidelines more than actual measurements.

Provided by ILefkowitz

Categories Asian

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 lb boneless chicken breast
1 head romaine lettuce hearts
1 head boston lettuce
1/2 orange bell pepper, cut into 1/2 inch chunks
1/2 red pepper, cut into 1/2 inch chunks
1 cucumber, seeded and sliced
1 pint cherry tomatoes, halved if large
1 carrot, cut into small pieces
1 celery rib, cut into small pieces
1/2 teaspoon sesame seeds
1/4 cup soy sauce
1/4 cup honey
1/4 cup rice vinegar
1/2 teaspoon sesame oil
1 lime, juice of
1 tablespoon mayonnaise
1 tablespoon olive oil
1 tablespoon fresh cilantro, chopped
1/4 teaspoon crushed red pepper flakes

Steps:

Mix together the soy sauce, rice vinegar, sesame oil, lime juice and honey in a medium bowl. Set aside.
Cut the chicken breasts into strips about 1 inch wide.
Pour half the sauce into another bowl and set that aside. That will become the dressing. Add the chicken strips to the remaining sauce. Mix to ensure that all pieces are coated.
Heat the olive oil in a medium saucepan.
When the oil is heated, place the chicken strips in the pan. Do not crowd the pan. Let chicken brown on one side and then turn to brown other side. Since the strips are thin it should only take 5 - 10 minutes total.
Once all the chicken strips are sauteed remove from heat and set aside to cool.
In the meantime, wash the lettuce and rip into bite sized pieces. Put them in a large salad bowl. To that add the peppers, cucumbers, tomatoes, carrots, celery and sesame seeds.
Take the sauce that you previously set aside and add the mayonnaise and cilantro to it. Sprinkle in the red pepper flakes. Whisk to combine.
Lay the chicken strips atop the salad and pour some dressing over it.

Nutrition Facts : Calories 400.6, Fat 16.8, SaturatedFat 3.9, Cholesterol 73.6, Sodium 1144.1, Carbohydrate 36.5, Fiber 6.9, Sugar 25.9, Protein 30