CHINESE CHICKEN SALAD
Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 15m
Number Of Ingredients 15
Steps:
- Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
- Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
- Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!
Nutrition Facts : ServingSize 320 g, Calories 412 kcal, Carbohydrate 17.3 g
ASIAN PESTO CHICKEN SALAD
This looks to me like perfect summer food. I haven't made this yet, but plan on cheating by using a Costco chicken. From Ming Tsai's, "Simply Ming."
Provided by skat5762
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Prepare an outdoor grill to hot.
- Alternatively, heat a grill pan or heavy saute pan over high heat, swirling oil to coat pan.
- While heating, bring a large saucepan of lightly salted water to boil.
- Cook orzo until just tender, about 10 minutes; drain well.
- Season the chicken on both sides with salt and pepper.
- Grill chicken, turning once, until juice run clear when meat is pierced, about 10 minutes.
- Remove from grill, and cut into ¼ inch wide slices.
- Allow chicken to come to room temp, if preferred, or continue with warm chicken slices.
- In a large bowl, combine the chicken with 1 cup of the pesto, the orzo and the tomatoes.
- Season with salt and pepper.
- In a medium bowl, combine ¼ cup of pesto with the lemon juice, then toss with the spinach.
- Taste and adjust seasoning, if necessary.
- Divide the spinach mixture among 4 plates.
- Mound chicken salad on the spinach, drizzle with additional pesto, and serve.
- ASIAN PESTO:.
- In blender or food processor, combine the chiles, garlic, sugar, ginger, nuts, zest, and 1 cup of the oil and blend until smooth.
- Add the basil, mint, and cilantro and blend while slowly adding the remaining oil until a thick puree is formed.
- Season with salt and pepper.
- Store in a tightly covered jar and referigerate.
- Stir sauce well before using.
- Makes about 3 ½ cups, lasts 2 weeks, refrigerated.
- The chicken salad recipe will use a total of 1 1/4 cups of Asian Pesto, plus additional for drizzling.
Nutrition Facts : Calories 1804.2, Fat 155.4, SaturatedFat 23.6, Cholesterol 92.8, Sodium 238.8, Carbohydrate 65.7, Fiber 8.3, Sugar 8.8, Protein 44.5
PESTO CHICKEN SALAD
Serve this pesto chicken and couscous salad in lettuce leaves for a healthy supper. With added sundried tomatoes and pine nuts, it has lots of texture
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.
- Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.
- Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.
Nutrition Facts : Calories 467 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium
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