Favorite Chinese Chicken Salad Recipes

CHINESE CHICKEN SALAD

Steps:

• Marinate chicken in combination of soy sauce, hoisin sauce, sesame oil and pepper in a large bowl for 30 minutes.
• Preheat oven to 350 degrees F.
• Bake chicken (with any remaining marinade juices) in a shallow dish for 15-20 minutes or until chicken runs clear
• Remove from oven and let sit for 5 minutes before cutting into strips.
• Heat a skillet over medium-high heat and add almonds. Cook for about 2 minutes and then add ramen noodles to toast for another 2 minutes or starting to brown. Add sesame seeds and cook for 1 more minute or until everything is lightly browned.
• Combine cabbage, carrot, edamame and green onions in a large salad bowl.
• Add almonds, noodles and sesame seeds to salad.
• Combine all dressing ingredients.
• Top salad with chicken, cilantro (if using) and desired amount of dressing. Mix well.
• Salad keeps in the fridge for 2-3 days. Will keep longer if you reserve dressing for before serving.
• Enjoy room temperature or cold.

CHINESE CHICKEN SALAD

Steps:

• Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
• Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
• Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!

THE BEST CHOPPED CHINESE CHICKEN SALAD RECIPE

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.

CHINESE CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees F.
• Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
• In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

FAVORITE CHINESE CHICKEN SALAD

Steps:

• Mix the first 7 ingredients plus the package of seasoning mix from the ramen noodles, into a saucepan and heat until all ingredients are dissolved and mixed well.
• Pour this warm dressing into a bowl and add the shredded chicken.
• Cover bowl and refrigerate dressed meat while preparing the other ingredients so that the chicken will marinade and flavor the meat.
• Put the 3 Tablespoons of Canola oil in a skillet and heat over medium heat.
• Brown the crushed Ramon noodles, slivered almonds and sesame seeds in the hot oil until golden brown, stirring often.
• Drain the toasted items on paper towels and set aside.
• Mix the shredded napa cabbage, sliced green onions and jicama in a large bowl.
• Put the frozen peas and carrots into a colander and rinse well with water.
• Add the drained peas and carrots to the salad and mix.
• With a slotted spoon, remove the marinated chicken from the dressing and add the chicken to the salad.
• Pour the dressing ingredients over the salad and mix well.
• Refrigerate salad if not serving immediately.
• Just prior to serving add the toasted ingredients to the salad and blend well,. (toasted ingredients will stay crunchy if not added until just before serving.).

CHINESE CHICKEN SALAD

Steps:

• To Poach the Chicken: Put the breasts in a medium saucepan with the soy sauce and just enough water to cover chicken. Bring to a boil, cover, and remove from the heat. Let stand, covered, for 30 minutes. Remove the chicken breasts from the poaching liquid and reserve the liquid for another use. Let the chicken cool, then tear the meat into bite-sized pieces.
• To Make the Dressing: Combine the mayonnaise, sugar, vinegar, sesame oil, soy sauce, cayenne, garlic, ginger, and cilantro in a blender or food processor and puree until smooth. Refrigerate until ready to use.
• Caramelized Almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes. Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
• To assemble the salad: In a large salad bowl, toss the chicken with the lettuce, carrots, noodles, and dressing. Top each serving with some of the caramelized almonds and sesame seeds.