Asian Chicken Salad Cups Recipes

ASIAN CHICKEN SALAD LETTUCE CUPS

Steps:

• In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired.

ASIAN CHICKEN SALAD CUPS

Steps:

• Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
• Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
• Stir dressing into chicken mixture to thoroughly coat salad with dressing.
• Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

ASIAN CHICKEN SALAD

Steps:

• Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
• To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
• In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

ASIAN SALAD CUPS

Steps:

• Heat oven to 375°F. To make Cups, brush one side of 1 wonton skin with olive oil. With bottom of small drinking glass, press wonton skin, oil side down, into ungreased regular-size muffin cup. Repeat with remaining wonton skins. Bake 7 to 10 minutes or until brown. Remove from muffin cups to cooling rack.
• In 10-inch skillet, melt butter over medium heat. Add ramen noodles, almonds, sunflower nuts and sesame seed; cook, stirring frequently, until brown. Remove from skillet to small bowl; cool completely.
• Shred cabbage; place in large bowl. Add green onions to cooled noodle mixture; stir. Sprinkle over cabbage.
• In small bowl, beat sugar and vinegar with whisk until dissolved. Beat in soy sauce. Add oil; beat until well combined. Add Dressing to Salad; toss.
• Fill cooled cups with salad. Serve immediately.