Crunchy Asian Lettuce And Noodle Chicken Salad Recipes

CRUNCHY ASIAN CHICKEN SALAD

Steps:

• In a small bowl, whisk together vinegar, oil, ginger, and sugar; season with salt and pepper. Divide dressing between two small airtight containers.
• In a large bowl, toss together lettuce, chicken, bell pepper, and cilantro. Divide between two airtight containers; refrigerate, up to overnight. To serve, top with dressing and, if desired, noodles.

CRUNCHY ASIAN LETTUCE AND NOODLE CHICKEN SALAD

Steps:

• For the dressing whisk all ingredients vigorously until well combined and until no sugar granules remain; chill at least 1 hour or more.
• In a large serving bowl combine the lettuce with chopped chicken and green onions.
• Chill until ready to serve.
• Just before serving mix in the chow mein noodles, orange segments and sesame seeds.
• Mix/whisk the dressing once again then add in about half; toss to combine (serve the remaining dressing on the side).
• Serve immediately.

CRUNCHY ASIAN CHICKEN SALAD

Steps:

• Combine the chicken, water chestnuts, carrot, celery and apple in a bowl and stir to mix.
• Whisk together the peanut butter, vinegar and soy sauce until smooth. Whisk in the mayonnaise and chives, if using, spoon the dressing over the salad, and mix well. Sprinkle with soy nuts just before serving.

CRUNCHY LETTUCE SALAD

Steps:

• Combine almonds, chow mein noodles and sesame seeds in a baking pan. Bake, uncovered, at 350° for 8-10 minutes or until lightly toasted; set aside. , In a jar with tight-fitting lid, combine oil, sugar, vinegar, salt and pepper; shake well. In a large bowl, toss lettuce, onions and bacon. Just before serving, add almond mixture and dressing; toss.