CHINESE CHICKEN SALAD
Provided by Ree Drummond : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
- For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
- Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.
BARBARA TROPP'S CHINESE CHICKEN SALAD
This classic and delicious recipe is a great use for leftover chicken. Recipe was adapted from ''The China Moon Cookbook'' by Barbara Tropp and printed in the New York Times. Serves 4-6 main dish servings.
Provided by blucoat
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. (Dressing should have a nice balance of sweet and tart.).
- In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
- Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.
Nutrition Facts : Calories 239.7, Fat 24.3, SaturatedFat 2.9, Sodium 50.1, Carbohydrate 5.6, Fiber 1.6, Sugar 1.8, Protein 2.1
CHINESE CHICKEN SALAD
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
Provided by Julia Moskin
Categories dinner, lunch, weekday, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. Dressing should have a nice balance of sweet and tart.
- In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
- Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 28 grams, Carbohydrate 5 grams, Fat 38 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 8 grams, Sodium 415 milligrams, Sugar 1 gram, TransFat 0 grams
CHINESE CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
BEST CHICKEN SALAD
The secret here isn't in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as "plush" by the chef Barbara Tropp in her "China Moon" cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that's perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.
Provided by Julia Moskin
Categories brunch, dinner, lunch, salads and dressings, main course
Time 6h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don't put the chicken in yet. Boil some extra water in a teakettle.
- Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
- Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
- In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
- Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.
Nutrition Facts : @context http, Calories 1112, UnsaturatedFat 54 grams, Carbohydrate 5 grams, Fat 77 grams, Fiber 2 grams, Protein 96 grams, SaturatedFat 18 grams, Sodium 1300 milligrams, Sugar 1 gram, TransFat 0 grams
BARBARA'S CHINESE NOODLE SALAD
I received this recipe from my best friend. It's so simple and tastes SO good! I serve it as a side to "Recipe #93520"
Provided by rickoholic83
Categories Spaghetti
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Drain and cool.
- In a small bowl, combine liquids thoroughly with the sugar.
- Whisk thoroughly until the sugar is dissolved.
- Add sauce to cooked noodles and mix with hands until they are evenly coated.
- I refrigerate the salad for a few hours and mix periodically to allow the sauce to absorb into the noodles.
- Before serving, add sesame seeds, carrots and green onions. Toss and serve.
EASY CHINESE CHICKEN SALAD
This salad is always a hit. Everyone loves it! Can be refrigerated 2 to 3 hours before serving.
Provided by Rachel
Categories Salad Coleslaw Recipes No Mayo
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 12.5 g, Cholesterol 37.5 mg, Fat 28.5 g, Fiber 3.2 g, Protein 14.7 g, SaturatedFat 4.7 g, Sodium 486.2 mg, Sugar 7 g
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