Asian Pesto Chicken Salad Recipes

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CHINESE CHICKEN SALAD



Chinese Chicken Salad image

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

2 tbsp light soy sauce ((Note 1))
3 tbsp rice vinegar ((aka rice wine vinegar, or use cider vinegar))
1 tbsp sesame oil (toasted)
2 tbsp grapeseed oil ((or canola or any other neutral flavored oil))
1 tsp sugar
1 1/2 tsp fresh ginger (, grated or very finely chopped)
1 garlic clove (, minced)
1/2 tsp black pepper
4 cups Chinese cabbage ((Nappa Cabbage), finely shredded (Note 2))
1 1/2 cups red cabbage (, finely shredded)
1 cup carrot (, finely julienned (see video))
2 cups chicken (, shredded)
1/2 cup shallots / scallions (, finely sliced on the diagonal)
1/2 to 1 cup crunchy noodles ((I use Chang's) (Note 3))
1 - 2 tsp sesame seeds

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



Asian Pesto Chicken Salad image

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

2 tablespoons canola oil, if necessary
1 1/2 cups uncooked orzo pasta
4 boneless chicken breasts, with skin
kosher salt
fresh ground black pepper
1 pint cherry tomatoes, halved
2 lemons, juice of
1/2 lb Baby Spinach, washed and dried
2 jalapeno chiles, stemmed and seeded
8 cloves garlic
1 tablespoon sugar
1 tablespoon peeled minced fresh ginger
1 cup roasted salted macadamia nuts or 1 cup dry roasted salted peanut
2 lemons, zest of, of
2 cups extra virgin olive oil
1 cup fresh basil leaf, packed
1 cup fresh mint leaves, packed
1/2 cup fresh cilantro leaves, packed
kosher salt
fresh ground black pepper

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



Pesto chicken salad image

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

50g couscous
2 tbsp pesto
2 tbsp fat-free yogurt
2 cooked skinless chicken breasts , shredded, or 200g leftover roast chicken, shredded
½ small bunch of basil , leaves picked and torn, plus a few small leaves to serve
½ cucumber , chopped
2 sundried tomatoes in oil, drained and sliced
2 Little Gem lettuces , leaves separated
2 tsp toasted pine nuts

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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