Japanese Chicken Salad Recipes

ASIAN CHICKEN SALAD

Steps:

• Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
• To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
• In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

JAPANESE CHICKEN SALAD

Steps:

• Step 1. Fry chicken breasts in butter or margarine. Remove when done through.Take meat off bone and discard skin. Cut skinless cooked breast meat into strips and set aside.
• Step 2. Toast the sesame seeds (in margarine or butter), Toast the slivered almonds in cleaned skillet with new margarine or butter (separately from sesame seed). Set both aside for later use.
• Step 3. Make the salad dressing (using ingredients.
• indicated above).
• PREPARE DRY CELLOPHANE NOODLES FOR FLASH FRYING, CUTTING THEM INTO LENGTHS.
• Step 4. Prepare the Chinese "cellophane" noodles for 'puffing' in hot oil by cutting up large coil of cellophane noodles into three to four inch long pieces using LARGE, HEAVY SHEARS (tin snips work well). This cutting process can be a bit messy as you cut dry cellophane threads. Do not try to use a knife or regular scissors. They are too tough to cut that way. Use very heavy shears. Cut a one whole coil of dry noodles as they come in the cellophane noodle package. Once you have all the coil of dry noodles cut into pices, ready the oil for 'flash deep frying' them.
• FLASH-DEEP-FRYING (OR 'PUFFING') THE CELLOPHANE NOODLES.
• In clean skillet put one inch deep oil (for flash-deep-frying the cellophane noodle pieces. Heat the oil (high heat oil like Canola) to as hot as you can get it without letting it smoke. Then, a little at a time, drop the cut cellophane noodle threads into the hot oil until the 'threads' quickly puff (they'll coil around in the hot oil). This only takes split second. Then when the threads have 'puffed' in the hot oil, IMMEDIATELY remove these puffed noodle threads with tongs or a slotted spoon and place them on paper towel to drain. Don't let the puffed noodle pieces stay in the oil or they'll burn. Continue this process until all the cellophane noodle threads you cut up are puffed in the hot oil. The cellophane noodles threads when they puff will becomes light and airy. It won't work if the oil isn't deep enough or hot enough (but don't let the oil smoke or catch fire).
• ASSEMBLING THE SALAD.
• Chop, shred and/or slice all the salad vegetables as indicated.
• In a large serving or mixing bowl assemble rinsed.cut celery, peeled and sliced cucumber,chopped green onion, rough cut (or shredded) iceberg lettuce.
• Pour off from the cut salad greens any excess water before proceeding to the next step.
• FINAL ASSEMBLY OF COMPLETED SALAD.
• Add back into the salad greens the already prepared sauteed strips of chicken breast, and the 'puffed' cellophane noodles.
• Pour already prepared salad dressing (as per recipe above) over the finished salad,chicken strips and puffed noodles . Give all a quick toss to coat the salad contents with dressing.
• Quickly sprinkle over the top of salad the toasted sesame seeds and toasted slivered almonds or roasted cashews.
• Serve and eat immediately. Do not let the salad sit a long time but serve immediately before the dressing makes the noodles and salad greens get soggy. It is all still good even after noodles and salad greens becoming soggy but better when fresh and still crisp.
• Enjoy.

JAPANESE CHICKEN SALAD

Steps:

• 1. In a stock pot put the chicken, bouillon, ginger and enough water to cover.
• 2. When the chicken is done, debone and shred. Discard broth.
• 3. In a large bowl, put the lettuce, chicken, noodles, green onions, almonds, and seasame seeds.
• 4. Prepare the dresing. It may be prepared ahead of time.
• 5. Proir to serving add the dressing and mix well.
• 6. Serve immediately.

AMAZING ASIAN CHICKEN SALAD

Steps:

• Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
• To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.