Chinatown Chicken Salad Recipes
CHINATOWN CHICKEN SALAD
A light and truly delicious way to serve Chinese. Make a greatlunch or Sunday night supper! From AZUMAYA.com.
Provided by Caroline Cooks
Categories One Dish Meal
Time 21m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Spray large (4")custard cups or foil tart pans with oil.
- Cut wrappers into 6" circles.( use the top of a 6" bowl for a pattern.
- Fit each into pans/cups.(Edges will be ruffled).
- Lightly spray each wrapper.
- Bake until golden brown, 6-7 minutes. Remove to cool; store in airtight container until ready to fill.
- Combine chicken, lettuce, bean sprouts, onions and cilantro in large bowl.
- Whisk dressing ingredients in small bowl or jar until well blended.
- Pour dressing over salad and toss to coat evenly.
- Spoon one cup into each shell and sprinkle with peanuts to serve.
Nutrition Facts : Calories 240.6, Fat 8.1, SaturatedFat 1.5, Cholesterol 32.1, Sodium 310.3, Carbohydrate 26, Fiber 2.3, Sugar 2.3, Protein 16.4
CHINATOWN CHICKEN SALAD
From Chinatown sweet sour spicy salty by Ross Dobson. The author states that this is by no means a chinese dish but all the ingredients can be bought in Chinatown for a wonderful summer lunch. Looks yummy to me.
Provided by rosered
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make the dressing. Combine the soy sauce, vinegar, sugar, sesame oil and ginger in a small bowl. Add freshly ground black pepper and salt to taste. Stir until sugar dissolves.
- Remove the skin from the chicken and cut into 1/2 inch strips. Place the chicken in a bowl with the tomatoes, watercress, coriander, and scallions and toss to combine. Drizzle over dressing and serve.
Nutrition Facts : Calories 281.5, Fat 18.4, SaturatedFat 5.1, Cholesterol 85, Sodium 595.5, Carbohydrate 5.3, Fiber 1.3, Sugar 3.1, Protein 23.3
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4.3/5 (35)Category Entrées,SaladsCuisine American,Chinese
- 2. Roughly chop the shiitake mushrooms and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper and toss to coat.
- 3. Put the tray in the oven and roast for 20 -30 minutes. Let the mushrooms cool completely before adding them to the salad. Make the dressing: While the mushrooms are roasting, mix all of the salad dressing ingredients together. Store in the fridge until you’re ready to serve.
- Assemble the Salad:1. Place all salad greens in a mixing bowl.2. Add the bean sprouts, chopped chicken and drizzle with a few tablespoons of the vinaigrette. Toss until everything is mixed well.3. Plate the salad and garnish the greens with daikon sprouts and cashews.
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