Crunchy Sesame Salad Recipes

CRUNCHY SESAME CHICKEN SALAD

Crunchy Sesame Chicken Salad image

Stop in the deli for a rotisserie chicken, and grab a few convenience items from the produce section, and you can have this tasty Asian salad mixed 15 minutes after you get home.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

4 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 bag (16 oz) coleslaw mix (about 8 cups)
2 cups chow mein noodles (from 6-oz bag)
1 bag (8 oz) fresh sugar snap peas, strings removed (about 2 cups)
1 cup shredded carrots (from 10-oz bag)
1 1/4 cups Asian toasted sesame dressing (from 16-oz bottle)
3 medium green onions, sliced (3 tablespoons)

Steps:

In large serving bowl, toss all ingredients except onions until evenly coated. Sprinkle with onions.

Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 810 mg, Sugar 14 g, TransFat 0 g

CRUNCHY ROMAINE SALAD WITH SWEET SESAME VINAIGRETTE

Crunchy Romaine Salad with Sweet Sesame Vinaigrette image

Provided by Valerie Bertinelli

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup mandarin syrup, from canned mandarin oranges in light syrup
1/4 cup rice wine vinegar
2 tablespoons canola oil
1 tablespoon toasted sesame oil
2 tablespoons white sesame seeds, toasted
1 teaspoon finely minced fresh ginger
1/2 teaspoon instant ramen seasoning
One .3-ounce package instant ramen noodles
1 cup sliced almonds
2 romaine hearts, halved lengthwise and cut into 1/2-inch pieces
2 cups broccoli florets, blanched
1 cup shredded carrots
One 10.5-ounce can mandarin oranges in light syrup, drained and cut into 1/2-inch pieces
5 scallions, sliced (about 1/2 cup)

Steps:

For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.

CRUNCHY ASIAN SESAME SALAD

Crunchy Asian Sesame Salad image

This salad is great. Light, crunchy and pleasantly nutty. After graduating from college this past May and being home looking for a job I got sick of eating the same things everyday so I threw this together for something lighter. I've included what I use below, but this salad lends itself to be pretty flexible. Would be great with sliced grilled chicken on top or shrimp might be good too, with a little squeeze of lime. One warning: this makes quite a lot of salad so unless you are feeding a crowd I wouldn't put the dressing on all of the salad at once... it won't keep (soggy lettuce, soggy crunchies, etc). A good solution would be to bag up single serving portions in ziplock baggies and then top with dressing and crunchies when ready to serve. You could even put them straight into the bag and shake to mix it up before putting on a plate.

Provided by Steph.K

Categories Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 head iceberg lettuce, chopped
1/2 head cabbage, chopped (regular)
1 romaine lettuce hearts, chopped
1 1/4 cups shredded carrots (pre-shredded from the store for crunch. If unavailable, 3-4 carrots peeled and sliced into matchstic)
1/2 red onion, sliced thin
red bell pepper, sliced into thin matchsticks
1 cup monterey jack cheese, shredded
chinese rice noodles (crunchy, like chow mien but thinner)
slivered almonds
toasted sesame seeds (we get these pretoasted in the store from the chinese food department)
kraft light toasted sesame dressing

Steps:

Combine lettuces, cabbage, carrots, peppers and onions with cheese in a large bowl and toss together.
When ready to serve, dish up a portion and add rice noodles, nuts and sesame to taste.
Top with dressing and enjoy!

CRUNCHY CHICKEN SALAD WITH SHIITAKE MUSHROOMS, SPICY SESAME DRESSING AND PEANUTS

Crunchy Chicken Salad with Shiitake Mushrooms, Spicy Sesame Dressing and Peanuts image

Categories Salad Chicken Mushroom Vegetable Marinate Mint Peanut Cucumber Summer Cabbage Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

For dressing
1/2 cup plus 1 tablespoon seasoned rice vinegar
1 tablespooon plus 1 1/2 teaspoons Dijon mustard
1/2 cup plus 1 tablespoon vegetable oil
1/4 cup plus plus 1 1/2 teaspoons oriental sesame oil
2 1/2 teaspoons soy sauce
12 green onions, chopped
1 teaspoon dried crushed red pepper
For salad
1 1/2-pound head Napa cabbage, sliced
1 1/2 hothouse cucumbers, sliced diagonally
1 cup chopped fresh mint
6 skinless boneless chicken breast halves
12 fresh shiitake mushrooms, stemmed
1 cup lightly salted dry roasted peanuts, coarsely chopped

Steps:

Make dressing:
Whisk vinegar and mustard in medium bowl. Gradually whisk in both oils, then soy sauce. Mix in green onions and crushed red pepper. Season to taste with salt and pepper.
Make salad:
Combine cucumbers, carrots and mint in large bowl. (Dressing and salad can be made 4 hours ahead. Cover seperately and chill. Bring to room temerature before using.)
Place chicken and mushrooms in large glass baking dish. Pour 1/2 cup plus 2 tablespoons dressing over and turn to coat. Cover; chill 30 minutes to 1 hour.)
Prepare barbeque (medium heat). Remove chicken and mushrooms from marinade; sprinkle with salt and pepper. Grilled chicken until cooked through, about 4 minutes per side. Transfer to work surface. Grill mushrooms until tender, about 2 minutes per side. Pour enough dressing over salad to coat and toss gently to blend. Season with salt and pepper. Transfer to large platter. Halve mushrooms and tuck in among chicken slices. Drizzle chicken with remaining dressing. Sprinkle with nuts and serve.

CRUNCHY SESAME SALAD

Crunchy Sesame Salad image

Make and share this Crunchy Sesame Salad recipe from Food.com.

Provided by Kitchen__Princess

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 Chinese cabbage, thick central rib removed (or savoy cabbage)
1 carrot, peeled and halved, crosswise
4 radishes
1/2 cup sugar, snaps
1 tablespoon chopped mint
4 drops sesame oil
5 teaspoons peanut oil
1/2 lemon, juice of
1/2 teaspoon salt
1 tablespoon toasted sesame seeds

Steps:

Cut cabbage into 1cm-wide strips, then across into short lengths. Rinse and refrigerate for at least 10 minutes, and up to 1 hour.
Slice the carrot into thin ribbons using a mandolin, or a sharp knife. Place these in iced water. Cut radishes into thin slices. Place all vegetables in a wide mixing bowl. Add chopped mint.
Whisk sesame oil, peanut oil, lemon juice and salt together to make a dressing. Adjust seasoning to taste.
Toss salad with dressing, pile into small bowls, scatter sesame seeds on top and serve immediately.

Nutrition Facts : Calories 208.1, Fat 11.1, SaturatedFat 1.7, Sodium 303.8, Carbohydrate 28.1, Fiber 1.1, Sugar 25.9, Protein 0.8

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