Best Houstons Asian Chicken Salad Recipes

CHINESE CHICKEN SALAD (HOUSTON'S COPYCAT)

Steps:

• In a small bowl, combine the lime dressing ingredients and mix well.
• In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips.
• Pour the lime dressing over the salad and toss to combine.
• Transfer the salad to 4 salad plates.
• In another bowl, combine the ingredients for the peanut sauce and mix well.
• Drizzle each salad with the peanut sauce and serve.

AMAZING ASIAN CHICKEN SALAD

Steps:

• Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
• To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

ASIAN CHICKEN SALAD WITH GREENS

Steps:

• Start a grill or preheat the broiler. Cut the chicken meat into 1/2- to 1-inch chunks and thread it onto skewers (if you're broiling, you can forget the skewers and simply use a roasting pan). Put the skewers on a plate and drizzle with 2 tablespoons of the soy sauce.
• In a blender, combine the remaining soy sauce with the peanut butter, sesame oil, garlic, hot sauce, salt and pepper to taste, sugar, and vinegar. Add 1/3 cup of warm water and process until the mixture is smooth and creamy. (You can add as much as you like; garlic, vinegar, and sesame oil also can be added to taste.) Put the dressing in the refrigerator to cool.
• Grill or broil the chicken, turning once or twice. Total cooking time will be 6 to 8 minutes for breasts, 10 to 12 minutes for thighs. Meanwhile, peel the cucumber (if it is waxed), slice it in half the long way, and scoop out the seeds with a spoon. Cut it into 1/2-inch dice and combine in a bowl with the dressing. When the chicken is done, let it rest and cool on a cutting board for a few minutes, then toss it with a tablespoon or two of the dressing and cucumber.
• Toss the dressing and cucumbers with the greens, top with the chicken, garnish with the cilantro, and serve.
• Add minced bell pepper (preferably red or yellow), celery, and/or zucchini to the mix.
• Garnish with fresh basil (Thai basil is especially good), mint, or minced scallion in place of or in addition to the cilantro.

HOUSTON'S ASIAN CHICKEN SALAD

Steps:

• 1. Combine the lime dressing ingredients well.
• 2. Combine the peanut sauce ingredients well.
• 3. Place salad greens, carrots, sliced chicken, and tortilla strips in a large bowl.
• 4. Pour lime dressing over the salad and toss.
• 5. Drizzle peanut sauce over the salad and serve extra on the side.