Ginger Peanut Chicken Salad Wraps Recipes

GINGER-PEANUT CHICKEN-SALAD WRAPS (COOKING LIGHT)

Steps:

• Heat oil over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
• Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

CHICKEN SKEWERS WITH PEANUT-GINGER MARINADE

Steps:

• In a large bowl, whisk together the orange juice, orange zest, peanut butter, sugar, soy, ginger, garlic, and red pepper flakes until smooth and evenly combined. Reserve 1/3 cup of the mixture to serve as a dipping sauce. Put the marinade in a resalable plastic bag, add the chicken, seal the bag and turn to coat evenly. Refrigerate and allow to marinate for 30 minutes to 8 hours.
• Heat a grill to medium heat, (350 degrees F), and rub the grate with a towel dipped in oil. Thread 1 to 2 chicken tenders on each skewer. Grill the chicken until thoroughly cooked, about 2 to 3 minutes per side. Transfer to a serving platter and sprinkle with cilantro and peanuts. Serve hot or at room temperature with the reserved peanut sauce.

GINGER-PEANUT CHICKEN-SALAD WRAPSYOU

Steps:

• **I recommend doubling the sauce recipe! yum!**
• can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.
• -------------------------------------------------------------------------------- Preparation
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
• Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

THAI PEANUT CHICKEN SALAD WRAPS

Steps:

• In a large bowl, combine all ingredients except chicken and tortillas.
• Add chicken and toss until coated.
• Season with salt and pepper.
• Serve wrapped in tortillas, or cover and refrigerate for up to two days.

PEANUT-GINGER MARINADE

Steps:

• In a large bowl, gradually stir hot water into peanut butter. Stir in chili paste, soy sauce, oil, vinegar, garlic, ginger and ground red pepper. Place chicken in marinade, and turn to coat evenly. Cover, and refrigerate overnight, turning occasionally.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken pieces onto skewers. Discard marinade.
• Grill chicken 8 to 10 minutes per side, or until no longer pink, and juices run clear.

GINGERY ROTISSERIE CHICKEN SALAD WRAPS

Steps:

• Break down the chicken, removing all of the meat from the bones and shred into 1- to 2-inch pieces. Save the carcass to make stock with later.
• Place the shredded chicken in a large bowl along with the carrots, scallions, cabbage, cashews and cilantro. Toss together.
• Add the ginger, garlic, coconut aminos, olive oil, vinegar, sesame oil, ground mustard and 1/2 teaspoon salt to the carafe of a high-speed blender, such as a Vitamix. Blend on high for 30 seconds. Pour over the chicken mixture and toss to combine. Taste for seasoning, adding more salt if needed.
• Scoop some of the mixture into the lower middle half of each tortilla, then fold over and tuck in the sides while rolling up into a wrap. Slice in half and serve.

GINGER PEANUT CHICKEN PASTA

Steps:

• Cook chicken in skillet, approximately 2-3 minutes per side.
• Take chicken out of skillet and set aside.
• In small bowl, dissolve corn starch in 2 T. milk.
• Stir in remaining milk and add to skillet.
• Cook for 1 minute, or until thick and bubbly.
• Reduce heat to low.
• In another small bowl, mix peanut butter, lime juice, soy sauce, honey, garlic, ginger, and red pepper.
• Stir into milk mixture until smooth.
• Add chicken, chives, and cilantro.
• Toss with pasta and enjoy!