CHINESE CHICKEN SALAD WITH ASIAN PEANUT SALAD DRESSING
Steps:
- Mix Dressing in a jug or small bowl. Use water to adjust consistency (it should be pretty thick and gloopy), Sriracha for spiciness and saltiness with salt (not more soy sauce).
- Place all Salad ingredients in a bowl, reserving some noodles, peanuts and shallots for topping. Drizzled with Dressing and toss. Garnish with remaining noodles, peanuts and shallots and serve immediately.
Nutrition Facts : ServingSize 457 g, Calories 490 kcal, Carbohydrate 31.8 g, Protein 38.6 g, Fat 25.1 g, SaturatedFat 4.2 g, Cholesterol 67 mg, Sodium 587 mg, Fiber 4.8 g, Sugar 16.4 g
ASIAN-STYLE GRILLED CHICKEN SALAD WITH CHERRY-PEANUT DRESSING
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Make the dressing: Whisk the cherries, 1 tablespoon reserved cherry juice, the soy sauce, peanut butter, vinegar, vegetable oil and sesame oil in a bowl. Set aside.
- Make the chicken: Put the cherries, 3 tablespoons reserved cherry juice, the soy sauce, white wine, brown sugar, Worcestershire sauce, ginger and garlic in a blender and puree until the cherries and garlic are finely chopped. Pour the marinade into a large resealable plastic bag. Pierce the chicken all over with a fork. Add to the bag with the marinade, seal and refrigerate at least 20 minutes or up to 8 hours. Preheat a grill to high. Brush the grates with vegetable oil. Remove the chicken from the marinade, brushing off any excess. Grill the chicken, covered, until the juices run clear, 5 to 7 minutes per side. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, prepare the salad: Preheat the oven to 350 degrees F. Soak the sauerkraut in a bowl of ice water 10 minutes; drain, rinse and squeeze out the excess water. Arrange the wonton strips in a single layer on a baking sheet and bake until crisp, about 5 minutes. Toss the sauerkraut and romaine with half of the dressing in a bowl; divide among plates. Top with the bell peppers, scallions, carrots, snow peas and water chestnuts. Slice the chicken and serve with the salad. Top with the crispy wonton strips. Serve with more dressing on the side. Photograph by Yunhee Kim
CHINESE CHICKEN SALAD WITH RED CHILE PEANUT DRESSING
Steps:
- Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
- Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.
CHICKEN NOODLE SALAD WITH PEANUT-GINGER DRESSING
This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or shrimp for the chicken.
Provided by Sherbg
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
- Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
- Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.
Nutrition Facts : Calories 460.9 calories, Carbohydrate 51.6 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 4.6 g, Protein 30.2 g, SaturatedFat 3.3 g, Sodium 745.4 mg, Sugar 6.8 g
ASIAN CHICKEN SALAD WITH ROASTED PEANUTS
Categories Salad Chicken Ginger Leafy Green No-Cook Mango Peanut Bell Pepper Spring Cilantro Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Mix dressing, cilantro, and ginger in small bowl. Toss spinach, peppers, chicken, and nuts in large bowl with enough dressing mixture to coat. Season to taste with salt and pepper. Divide salad among 4 plates. Top with mango and serve.
CHINESE CHICKEN SALAD WITH PEANUT BUTTER DRESSING
I have lived in Michigan now for 13 years and not one Chinese Restaurant has Chinese Chicken Salad like they do back home in San Fran, Cali.... :(. So, this is as close as I can come to the real thing... I am not sure where I found this recipe.
Provided by Kimschmee
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make dressing: In a blender or food processor, puree the oils, peanut butter, vinegar, lime juice, soy sauce, honey, garlic, ginger, and chili powder.
- To make the salad: Cut up chicken into small bite size pieces. Mix the ingredients. Just before serving, toss the salad with the dressing.
- I use Mongolian Fire Oil and Hot Chili Sesame Oil over the top with chopped peanuts. Yummmmmmyyyyy!
- Nutrition per serving: 348 calories; 37 g protein; 15 g carbohydrates; 16 g fat (3 g saturated; 7 g monounsaturated); 83 mg cholesterol; 4 g fiber; 628 mg sodium.
ASIAN CHICKEN SALAD WITH PEANUT DRESSING
I cut this out of our local newspaper sometime in the 80s. The recipe intro stated this salad was a regular menu item at the restaurant in Neiman Marcus department store. Slightly altered recipe.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Divide the salad ingredients onto 4 salad plates.
- Blend the peanut butter with the hot water until smooth.
- Slowly add the other ingredients; blending well.
- If salad dressing is too thick, thin with a little bit of hot water, about 1 tablespoon at a time; to desired consistency.
- Serve the salad dressing on the side.
Nutrition Facts : Calories 205.7, Fat 10.4, SaturatedFat 2, Cholesterol 26.2, Sodium 553.4, Carbohydrate 14.9, Fiber 5.8, Sugar 7, Protein 14.7
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- In a small blender or food processor, blend together the ingredients for the dressing: rice vinegar, peanut butter, soy sauce, sesame seed oil, garlic and ginger.
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