Fresh Asian Chicken Salad Recipes

ASIAN CHICKEN SALAD

Asian Chicken Salad image

Provided by Giada De Laurentiis

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 large carrot, peeled
3 cups shredded napa cabbage, from 1 small cabbage
3 cups shredded romaine lettuce, from 1 small lettuce
1 small red bell pepper, seeded and deveined, thinly sliced
2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note
2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
1/2 cup slivered almonds, toasted** see Cook's Note
1 tablespoon toasted white or black sesame seeds*
1/4 cup peanut or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar*
1/2 teaspoon granulated sugar
Kosher salt and freshly ground black pepper, optional

Steps:

1/2 cup chow mein noodles, for garnish
For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).

Provided by Nagi | RecipeTin Eats

Categories Salad

Time 15m

Number Of Ingredients 15

Ingredients

2 tbsp light soy sauce ((Note 1))
3 tbsp rice vinegar ((aka rice wine vinegar, or use cider vinegar))
1 tbsp sesame oil (toasted)
2 tbsp grapeseed oil ((or canola or any other neutral flavored oil))
1 tsp sugar
1 1/2 tsp fresh ginger (, grated or very finely chopped)
1 garlic clove (, minced)
1/2 tsp black pepper
4 cups Chinese cabbage ((Nappa Cabbage), finely shredded (Note 2))
1 1/2 cups red cabbage (, finely shredded)
1 cup carrot (, finely julienned (see video))
2 cups chicken (, shredded)
1/2 cup shallots / scallions (, finely sliced on the diagonal)
1/2 to 1 cup crunchy noodles ((I use Chang's) (Note 3))
1 - 2 tsp sesame seeds

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!

Nutrition Facts : ServingSize 320 g, Calories 412 kcal, Carbohydrate 17.3 g

ASIAN CHICKEN SALAD

Asian Chicken Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 large skinless, boneless chicken breasts (about 12 ounces each), halved lengthwise
4 slices peeled fresh ginger
3 tablespoons fresh lime juice
3 tablespoons peanut oil
2 tablespoons packed light brown sugar
2 tablespoons fish sauce
1/2 teaspoon Sriracha
1/2 head napa cabbage, thinly sliced
2 carrots, grated
4 ounces snow peas, trimmed and thinly sliced on the diagonal
1/2 cup fresh mint leaves, torn
1/3 cup chopped salted peanuts

Steps:

Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Drain and transfer the chicken to a cutting board.
Meanwhile, make the dressing: Whisk the lime juice, peanut oil, brown sugar, fish sauce and Sriracha in a small bowl; set aside.
Combine the cabbage, carrots, snow peas and mint in a large bowl. Add all but 2 tablespoons of the dressing and toss to coat.
Thinly slice the chicken. Top each serving of salad with the chicken and peanuts; drizzle with the remaining dressing.

Nutrition Facts : Calories 430 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 100 milligrams, Sodium 900 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 43 grams

FRESH ASIAN CHICKEN SALAD

Fresh Asian Chicken Salad image

Provided by Food Network

Categories main-dish

Time 20m

Yield 2 servings, 2-1/2 cups each

Number Of Ingredients 8

Ingredients

1 small boneless skinless chicken breast half (4 oz.)
1/8 tsp. salt
1/4 cup KRAFT Asian Toasted Sesame Dressing, divided
2 cups torn salad greens
1 small navel orange, peeled, sliced
1/2 cup diagonally cut snow peas
1 Tbsp. PLANTERS Slivered Almonds, toasted
1 small carrot, cut into matchsticks

Steps:

SPRINKLE chicken with salt; brush with 2 tsp. of the dressing.
HEAT nonstick skillet on medium-high heat. Add chicken; cook 2 min. on each side or until browned on both sides. Reduce heat to medium-low; cover. Cook 5 min. or until chicken is cooked through (170F), turning occasionally. Slice chicken.
ARRANGE lettuce, oranges, peas, chicken, almonds and carrots on two serving plates. Drizzle with remaining dressing.

FRESH ASIAN CHICKEN SALAD RECIPE

Fresh Asian Chicken Salad Recipe image

Toss together a restaurant-style salad with this Asian chicken salad recipe. This Fresh Asian Chicken Salad Recipe features bright vegetables and oranges.

Provided by My Food and Family

Categories Home

Time 20m

Yield 2 servings, 2-1/2 cups each

Number Of Ingredients 7

Ingredients

1/4 cup KRAFT Asian Toasted Sesame Dressing, divided
1 small boneless skinless chicken breast (4 oz.)
2 cups torn mixed salad greens
1 small navel orange, peeled, sliced
1/2 cup diagonally sliced snow peas
1 small carrot, cut into matchlike sticks
1 Tbsp. slivered almonds, toasted

Steps:

Remove 2 tsp. dressing; brush evenly onto both sides of chicken.
Cook chicken in nonstick skillet on medium-high heat 2 min. on each side or until evenly browned on both sides; cover. Simmer on medium-low heat 3 min. on each side or until chicken is done (165ºF).
Slice chicken. Cover 2 plates with salad greens; top with oranges, vegetables, chicken and nuts. Drizzle with remaining dressing.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 13 g

FRESH ASIAN CHICKEN SALAD WRAPS

Fresh Asian Chicken Salad Wraps image

Found in Healthy Cooking Magazine and was amazed at how easy this was to throw together. Rotisserie chicken or leftover grilled chicken would be a great cooked chicken to use for this recipe. Time does not include cooking the chicken as it is to be cooked prior to assembling these wraps. A great sub idea that I'm going to try is the prepacked shredded cabbage, carrots and broccoli mix.

Provided by HokiesMom

Categories Lunch/Snacks

Time 20m

Yield 6 wraps, 6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups chicken, cooked and shredded
4 green onions, finely chopped
1 cup cabbage, finely shredded (I like to use a mix of green and purple cabbage)
1/2 cup carrot, shredded
3 tablespoons seasoned rice vinegar
3 tablespoons canola oil
2 tablespoons honey
1 tablespoon water
1 garlic clove, halved
1/4 teaspoon ground ginger
1/4 teaspoon ground pepper
6 lettuce leaves (I prefer Romaine)
6 whole wheat tortillas (8 inch size)

Steps:

In a large bowl, combine the chicken, onions, cabbage, and carrot.
For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
Pour the dressing over the chicken and vegetables and toss to coat well.
Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.

Nutrition Facts : Calories 244.9, Fat 10.2, SaturatedFat 0.9, Sodium 476.2, Carbohydrate 34.5, Fiber 1.2, Sugar 7.1, Protein 5.3

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