Chinese Chopped Chicken Salad With Wok Fried Spicy Peanuts Recipes

CHINESE CHICKEN SALAD WITH ASIAN PEANUT SALAD DRESSING

Chinese Chicken Salad with Asian Peanut Salad Dressing image

A crunchy Chinese chicken salad tossed with a lip smackingly delicious peanut dressing, this is the sort of salad that's a truly satisfying meal in itself!

Provided by Nagi | RecipeTin Eats

Time 15m

Number Of Ingredients 18

Ingredients

2 1/2 tbsp peanut butter
2 tsp toasted sesame oil
1 tbsp canola oil ((or vegetable, grapeseed or peanut oil))
2 tsp soy sauce
2 tsp+ Sriracha
1 tbsp honey
1 tbsp + 2 tsp rice wine vinegar
1 - 1 1/2 tbsp water ((or lime juice))
1 garlic clove (, minced)
1/2 tsp ginger (, freshly grated)
1 1/2 cups Chinese cabbage / Napa cabbage (, shredded)
1 cup red cabbage (, shredded)
1 1/2 cups carrots (, julienned (I used Just Veg pre shredded carrots) (Note 1))
1 1/2 cups shredded cooked chicken
1 1/2 cups bean sprouts
1 shallot / green onion / scallion (, finely sliced on the diagonal)
1/4 cup peanuts (, roughly chopped)
1/4+ cups crunchy fried noodles ((I use Changs))

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

THE BEST CHOPPED CHINESE CHICKEN SALAD RECIPE

The Best Chopped Chinese Chicken Salad Recipe image

The Best Chopped Chinese Chicken Salad Recipe - a delicious, hearty salad bursting with Asian chicken flavor that the whole family will love.

Provided by Courtney O'Dell

Time 5m

Number Of Ingredients 16

Ingredients

For the Salad Dressing:
2 tablespoons canola oil
1/3 cup rice vinegar
1/4 cup hoisin sauce
1 1/2 tablespoons soy sauce
1 tablespoon fresh ginger grated
1/2 teaspoon toasted sesame oil
For the Salad:
4 cups cooked chicken shredded or diced
1 pound Napa cabbage cored and finely shredded
2 cups red cabbage cored and finely shredded
1 cup shredded carrots
1 bunch scallions thinly sliced
1/4 cup fresh cilantro minced
1 cup fried wonton strips
2 tablespoons sesame seeds for garnish, optional

Steps:

In a small jar with a tight-fitting lid, combine oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Shake vigorously until combined.
Allow flavors to blend at room temperature while preparing the rest of the salad. Or, refrigerate for up to 4 days.
In a large bowl, combine the chicken, cabbage, carrots, scallions, and cilantro. Shake the dressing to recombine and pour over the salad.
Toss until evenly coated. Sprinkle with chow mein noodles and sesame seeds, if using, and serve.

Nutrition Facts : Calories 636 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fiber 7 grams fiber, Protein 33 grams protein, SaturatedFat 5 grams saturated fat, Sodium 1149 milligrams sodium, Sugar 10 grams sugar

ASIAN CHICKEN SALAD WITH PEANUTS

Asian Chicken Salad with Peanuts image

Want a main course salad without fussy steps? Stir-fry sauce doubles as dressing in this Asian-inspired cabbage, spinach, and chicken combo.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 lb uncooked chicken breast strips for stir-frying
3/4 cup Oriental dressing and marinade
2 teaspoons vegetable oil
3 cups thinly sliced Chinese (napa) cabbage
3 cups fresh baby spinach leaves
1/4 cup sliced green onions (4 medium)
2 tablespoons coarsely chopped dry-roasted peanuts

Steps:

In medium bowl, mix chicken and 1/4 cup of the dressing; toss to coat. Let stand at room temperature 10 minutes to marinate.
In 8-inch nonstick skillet, heat oil over medium-high heat until hot. Remove chicken from marinade with slotted spoon and add to skillet; discard remaining marinade. Cook and stir chicken 4 to 6 minutes or until browned and no longer pink in center. Remove from heat. Add remaining 1/2 cup dressing; stir to mix.
Divide cabbage and spinach among 4 serving plates. Top with chicken mixture. Sprinkle with onions and peanuts. If desired, serve with additional dressing.

Nutrition Facts : Calories 200, Carbohydrate 3 g, Cholesterol 70 mg, Fiber 1 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 0 g, TransFat 0 g

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