Crispy Asian 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.

CRISPY CHICKEN SALAD

Steps:

• In a small skillet, melt butter over medium heat. Add almonds; cook and stir for 3-4 minutes or until toasted. Sprinkle with 1 tablespoon sugar; cook and stir 2-3 minutes longer or until sugar is melted. Spread on foil to cool. , For dressing, in a small bowl, whisk the oil, vinegar, salt, hot pepper sauce and remaining sugar. , In a large bowl, combine the lettuce, chicken, noodles, pineapple, celery and onion. Pour dressing over salad; toss to coat. Break apart sugared almonds; sprinkle over salad.

ASIAN CHICKEN SALAD

Steps:

• Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
• To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
• In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

CRUNCHY ASIAN CHICKEN SALAD

Steps:

• Cook chicken tenders according to package directions. Meanwhile, whisk together mayonnaise, honey, vinegar, mustard and sesame oil., To serve, place romaine and coleslaw mixes in a large bowl; toss with dressing. Divide among four plates. Cut chicken into bite-sized pieces; place over salads. Sprinkle with noodles and almonds.

CHICKEN SALAD WITH CRISPY WONTONS

Steps:

• Lightly spritz both sides of wonton strips with cooking spray; place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Turn strips over; broil 2-3 minutes longer or until golden brown. Remove to wire racks to cool., For dressing, in a small bowl, whisk the vinegar, canola oil, sesame oil, sugar, salt and pepper; set aside. In a large bowl, combine the romaine, chicken, peppers and tomatoes. Just before serving, drizzle with dressing and toss to coat. Top with wonton strips.

CRISPY CHINESE CHICKEN SALAD

Steps:

• Prepare the marinade in a bowl. Rinse the chicken breast halves, pat dry with paper towels and pierce them with a needle type tenderizing tool such as the Deni tenderizing tool. Add the chicken breast halves to the bowl of marinade, toss to coat, cover with plastic wrap and place in the refrigerator till the grill is ready.
• Heat the oil in a deep fryer or a deep cast iron skillet to 400 degrees F. If using a skillet, add enough oil to at least 1 inch deep with oil. Gently separate the rice sticks as much as you can and drop into the hot oil. It should only take a second or two for the rice sticks to completely puff up. Remove from oil and immediately drain on paper towels and set aside.
• In a small bowl, mix the sesame-ginger salad dressing and desired amount of Sriracha sauce, cover with plastic wrap and place in the refrigerator till needed.
• Prepare an outdoor grill for grilling. Grill the chicken till the juices run clear and the meat is no longer pink (internal temperature of 165 degrees F). Remove the cooked meat from the grill and allow the meat to rest for 5 minutes. Shred the meat with a couple of forks, cover with plastic wrap and place in the refrigerator till the rest of the salad is prepared.
• Rinse and shred the lettuce and cabbage then divide it between two serving bowls. Top each salad serving with equal amounts of shredded carrots, sliced celery, sliced scallions and shredded cooked chicken. Pour the salad dressing over each serving and top each serving with and equal amount of fried rice sticks.

CRISPY WONTON CHICKEN SALAD

Steps:

• Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
• Prepare the salad: Add the chicken to the dressing and toss.
• To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
• Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.