CHINESE CHICKEN SALAD WITH ASIAN PEANUT SALAD DRESSING
Steps:
- Mix Dressing in a jug or small bowl. Use water to adjust consistency (it should be pretty thick and gloopy), Sriracha for spiciness and saltiness with salt (not more soy sauce).
- Place all Salad ingredients in a bowl, reserving some noodles, peanuts and shallots for topping. Drizzled with Dressing and toss. Garnish with remaining noodles, peanuts and shallots and serve immediately.
Nutrition Facts : ServingSize 457 g, Calories 490 kcal, Carbohydrate 31.8 g, Protein 38.6 g, Fat 25.1 g, SaturatedFat 4.2 g, Cholesterol 67 mg, Sodium 587 mg, Fiber 4.8 g, Sugar 16.4 g
ASIAN CHICKEN SALAD WITH PEANUT DRESSING
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, about 3 minutes. Drain and rinse under cold water; set aside.
- Cut the top and bottom off each orange, then cut off the peel and white pith. Holding an orange over a small bowl to catch the juice, cut along the membranes to remove the orange segments, letting them fall into the bowl. Squeeze any juice from the membranes into the bowl. Repeat with the other orange.
- Whisk the peanut butter, 1/4 cup water, 2 tablespoons of the orange juice, the soy sauce, vinegar, Sriracha and 1/8 teaspoon salt in a small bowl. Toss the lettuce, watercress and half of the chow mein noodles in a large bowl. Divide among plates and drizzle with half the dressing. Top with the chicken, edamame, carrots, orange segments and remaining noodles. Season with salt and pepper and drizzle with the remaining dressing.
CHINESE CHICKEN SALAD WITH RED CHILE PEANUT DRESSING
Steps:
- Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
- Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.
CHINESE CHICKEN SALAD
Steps:
- In a food processor or blender, combine and puree the peanut and sesame oils, garlic, sugar, rice vinegar, soy sauce, peanut butter and sesame paste. Season to taste with salt and pepper. If you wish, stir in chili paste.
- Right before serving toss the chicken, macaroni and peas with the sauce and garnish with scallions and cilantro.
MANDARIN ORANGE SALAD WITH PEANUT DRESSING
Make and share this Mandarin Orange Salad With Peanut Dressing recipe from Food.com.
Provided by Diana Adcock
Categories Oranges
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan over medium low heat whisk together the oil, peanut butter, 3 Tablspoons mandarine orange juice, lime juice, tamari sauce, ginger, garlic and sugar.
- Continue to whisk until sugar is dissolved.
- Remove from heat.
- In a large bowl toss together the sliced cucumber, onion, salad greens and orange segments.
- Add the salad dressing and toss well.
- Sprinkle with the peanuts and serve.
Nutrition Facts : Calories 254.7, Fat 16.4, SaturatedFat 2.8, Sodium 330.7, Carbohydrate 23.8, Fiber 3.9, Sugar 15, Protein 8.1
CHINESE CHICKEN SALAD WITH PEANUT BUTTER DRESSING
I have lived in Michigan now for 13 years and not one Chinese Restaurant has Chinese Chicken Salad like they do back home in San Fran, Cali.... :(. So, this is as close as I can come to the real thing... I am not sure where I found this recipe.
Provided by Kimschmee
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make dressing: In a blender or food processor, puree the oils, peanut butter, vinegar, lime juice, soy sauce, honey, garlic, ginger, and chili powder.
- To make the salad: Cut up chicken into small bite size pieces. Mix the ingredients. Just before serving, toss the salad with the dressing.
- I use Mongolian Fire Oil and Hot Chili Sesame Oil over the top with chopped peanuts. Yummmmmmyyyyy!
- Nutrition per serving: 348 calories; 37 g protein; 15 g carbohydrates; 16 g fat (3 g saturated; 7 g monounsaturated); 83 mg cholesterol; 4 g fiber; 628 mg sodium.
CHINESE CHICKEN SALAD WITH PEANUT-SESAME DRESSING
Cold shredded chicken in a peanut-sesame dressing is a common component of the exquisitely arranged cold appetizer platters served at Chinese banquets. This salad is as popular among Westerners as it is with the Chinese, and many variations of it are offered in casual dining spots throughout the West. From Joyce Jue, "Far East Cafe: The Best of Casual Asian Cooking".
Provided by lazyme
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Fill a large saucepan three-fourths full with water and bring to a boil.
- Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low.
- Simmer, uncovered, until tender, 20 to 25 minutes.
- Drain and let cool.
- Remove the skin from the chicken breasts, bone the breasts and hand shred the meat with the grain into strips about 1/2 inch thick and 2 inches long.
- Refill the large saucepan three-fourths full with water.
- Bring to a boil over high heat and add the salt.
- Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands.
- When the water comes to a second boil, boil for 1 minute longer.
- Pour the noodles into a colander and rinse thoroughly with cold running water.
- Drain thoroughly and transfer to a large bowl.
- Toss with the peanut oil to keep the noodles from sticking together.
- Set aside.
- If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes.
- If using black sesame seeds, leave them untoasted.
- In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or raw sesame seeds.
- Arrange the cooked noodles in a wide shallow bowl.
- Scatter the cucumber over the noodles and top with the chicken mixture.
- Cover and refrigerate until ready to serve.
- To make the dressing, in a small bowl, stir together the peanut butter, sesame paste, sugar, soy sauce and vinegar. In a small saucepan over medium heat, combine the peanut or corn oil, sesame oil and chili oil.
- When hot, add the garlic, ginger and green onion; saute gently until fragrant but not browned, about 15 seconds.
- Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute.
- Remove from the heat and let cool to lukewarm.
- Pour the warm dressing over the chicken salad and sprinkle with the peanuts.
- Serve immediately.
CHINESE CHICKEN SALAD WITH PEANUT, GARLIC, AND ORANGE DRESSING
Cabbage, orange segments, dry ramen noodles, peanuts, and chicken are tossed in a sweet and salty, tart and tangy dressing. This recipe is an improvement of one of my mother's favorites; your family is sure to love it too!
Provided by Waylando
Categories Chicken
Time 1h20m
Yield 1 large bowl, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In the basket of a salad spinner, toss the cabbage with the 3 tablespoons of salt. Let sit for 1 to 1 1/2 hours. The idea is to draw out some of the water inside the cabbage and make it less crunchy, but not to let it get too salty. Once the cabbage has given up a about a quarter cup of water and looks wet, it's time to rinse (Step 7).
- Meanwhile, heat the canola oil in a medium saucepan. Once the oil starts to shimmer, add the peanuts. Cook over medium heat until the peanuts begin to toast and turn brown. Take the pan off the heat and fish out the peanuts, saving them to put in the salad later.
- Return the oil to the heat and add the garlic. Saute for 1 - 2 minutes, or until fragrant (but not burned - if the garlic and ginger start to turn brown, add some water to the pan - when it cooks off, the garlic and ginger will be cooked through). Add the mustard, peanut butter, and garlic chili paste. Whisk to combine.
- Add the soy sauce and brown sugar while whisking over medium heat. Keep whisking until the sugar is fully dissolved (just a minute or two) then add the orange juice. Remove from heat.
- Add the vinegar, Sesame oil, and pepper to taste (you probably won't need to add any extra salt).
- Pour the dressing into a measuring cup or bowl, cover, and cool in the fridge until ready to add to the salad.
- Rinse the cabbage in several changes of cold water, or until it does not taste overly salty. Dry in the salad spinner and pour into mixing bowl.
- Sprinkle the crumbled ramen noodles, green onions, chicken, and orange segments on top of the cabbage. Pour half of the dressing over the top, toss to combine.
- Allow diners to drizzle the remaining dressing over their own salads to taste. Bon Appetit!
Nutrition Facts : Calories 617.6, Fat 35.4, SaturatedFat 6.1, Cholesterol 42.6, Sodium 4352.8, Carbohydrate 53.9, Fiber 10.4, Sugar 27.5, Protein 28.9
More about "chinese chicken salad with peanut garlic and orange dressing recipes"
THAI CHICKEN SALAD WITH ORANGE PEANUT DRESSING
From cookingclassy.com
CHINESE CHICKEN SALAD WITH (SPICY) PEANUT …
From sammywongskitchen.com
10 BEST CHINESE PEANUT CHICKEN RECIPES | YUMMLY
From yummly.com
CHINESE CHICKEN SALAD WITH ASIAN PEANUT SALAD DRESSING | RECIPE ...
From pinterest.com
CHINESE CHICKEN SALAD WITH ASIAN PEANUT SALAD DRESSING
From brenhaas.com
CHINESE CHICKEN SALAD WITH PEANUT, GARLIC, AND ORANGE DRESSING …
From recipenode.com
CHINESE CHICKEN SALAD WITH PEANUT, GARLIC, AND ORANGE DRESSING
From peanutfood.blogspot.com
CHINESE CHICKEN SALAD WITH ASIAN DRESSING | CONFETTI & BLISS
From confettiandbliss.com
30 HEALTHY SHRIMP RECIPES THAT MAKE EASY DINNERS
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love