Asian Twist Chicken Salad Recipes

AMAZING ASIAN CHICKEN SALAD

Steps:

• Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
• To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

ASIAN CHICKEN SALAD

Steps:

• Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Drain and transfer the chicken to a cutting board.
• Meanwhile, make the dressing: Whisk the lime juice, peanut oil, brown sugar, fish sauce and Sriracha in a small bowl; set aside.
• Combine the cabbage, carrots, snow peas and mint in a large bowl. Add all but 2 tablespoons of the dressing and toss to coat.
• Thinly slice the chicken. Top each serving of salad with the chicken and peanuts; drizzle with the remaining dressing.

CHICKEN SALAD WITH AN ASIAN TWIST

Steps:

• Mix together yogurt, garlic powder, sesame oil, salt, pepper, asian dressing (there is a recipe here on Food.com that is awesome), and set aside.
• Chop the onion and celery into small pieces.
• Using a "slapper" food chopper, chop the cashews.
• Chop the chicken into small pieces.
• Mix the yogurt mixture in with the grapes, chicken, cashews, onion, and celery.
• Serve on a good, nutty bread (I like the ABM Seed Bread found here on Food.com) with spinach leaves. Sprinkle a few sesame seeds on top and serve.

ASIAN TWIST CHICKEN SALAD

Steps:

• In a small bowl combine the onions, garlic and ginger.
• In another small bowl whisk together the sugar, vinegar, peanut oil, chili oil and tamari sauce.
• Toss with the onion mixture.
• Let stand for 10 minutes.
• Place remaining ingredients except cilantro and cashews in a large bowl and toss in Onion mixture.
• Sprinkle top with cilantro and cashews.

QUICK ASIAN CHICKEN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Whisk dressing ingredients together in a small bowl. Pour over salad; toss to coat. Refrigerate 8 hours or overnight.