Best Stir Fry Chicken Salad Recipes

STIR-FRY CHICKEN SALAD

Steps:

• Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute.
• Add the chicken and stir-fry for 5 minutes or until golden.
• Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
• Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
• Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
• Serve with noodles or rice.

SESAME CHICKEN STIR FRY SALAD

Steps:

• For dressing whisk all ingredients in a small bowl, or use Newman's Own Low Fat Sesame Ginger dressing.
• For salad, heat oil in skillet.
• Add chicken, carrots, garlic, gingerroot and sesame seeds.
• Stir-fry 4-5 minutes until chicken is done.
• Arrange spinach on plate, or platter.
• Top with green onions and pineapple and chicken mixture.
• Drizzle with dressing.

CHICKEN STIR-FRY SALAD

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 5 min. or until done, stirring occasionally. Remove chicken from skillet; cover to keep warm.
• Heat dressing in same skillet on medium-high heat. Add vegetables; cook and stir 3 min. Add chicken, nuts and soy sauce; cook 2 min. or until vegetables are crisp-tender and mixture is heated through, stirring frequently.
• Serve over greens.

STIR-FRY CHICKEN SALAD WITH SZECHUAN NOODLES

Steps:

• Heat 1 to 2 Tbs. peanut oil over medium-high heat in wok or heavy large skillet until very hot but not smoking. Add chicken and stir-fry just until opaque, about 3 minutes. Set aside. Bring large amount of salted water to rapid boil over high heat. Add noodles and cook until firm but tender (al dente). Drain well. Transfer to large bowl. Add 1 Tbs. peanut oil and toss gently to coat. Broil peppers 6 inches from heat source, turning occasionally, until all sides are blackened. Transfer peppers to paper bag and seal tightly. Set aside 10 minutes to steam. Slip charred skins off peppers and discard. Cut out stem to remove any remaining seeds and pat dry. Cut into 1/4 inch julienne. Combine onion, vinegar, red chili oil, sesame oil, sugar, salt, Szechuan peppercorns and freshly gorund pepper in medium bowl. Heat remaining 3 Tbs. of peanut oil in small saucepan until very hot but not smoking. Pour hot oil over onion mixture in thin steady stream, stirring constantly. Set aside for 15 minutes (hot oil will release flavor of spices). Reserve some of red pepper for garnish; add remaining red pepper to noodles. Add green onion mixture and chicken and toss gently using fork or chopsticks. Arrange reserved red pepper strips over top. Cover with plastic wrap and refrigerate. Bring to room temperature. Adjust seasoning and serve. Makes 6 servings.