Light Chinese Chicken Salad With Hoisin Vinaigrette Recipes

HOISIN CHICKEN SALAD

Hoisin Chicken Salad image

Asian flavors enhance my convenient rotisserie chicken salad. It earns compliments every time I make it. Toasted sesame seeds add a nutty texture. -Michelle Krzmarzick, Torrance, CA

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

8 cups torn romaine
3 cups shredded rotisserie chicken
2 medium tomatoes, chopped
2 green onions, thinly sliced
1/3 cup canola oil
1/4 cup lemon juice
1/4 cup hoisin sauce
1/4 teaspoon ground ginger
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/4 cup sesame seeds, toasted

Steps:

In a large bowl, combine the romaine, chicken, tomatoes and onions. , In a small bowl, whisk the oil, lemon juice, hoisin sauce, ginger, garlic salt and pepper. Drizzle over salad and toss to coat. Sprinkle with sesame seeds. Serve immediately.

Nutrition Facts : Calories 418 calories, Fat 28g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 697mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 29g protein.

LIGHT CHINESE CHICKEN SALAD WITH HOISIN VINAIGRETTE

Light Chinese Chicken Salad With Hoisin Vinaigrette image

Make and share this Light Chinese Chicken Salad With Hoisin Vinaigrette recipe from Food.com.

Provided by Boo Chef in West Te

Categories < 30 Mins

Time 20m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

Ingredients

4 boneless skinless chicken breast halves, about 6 ounces each
salt & fresh ground pepper
4 teaspoons peanut or vegetable oil
1/3 cup rice vinegar
3 tablespoons hoisin sauce
1 1/2 tablespoons low sodium soy sauce
1 tablespoon grated fresh ginger
1 carrot, peeled and shredded
1/2 medium napa cabbage, sliced thin crosswise about 4 cups
1/2 large red bell pepper, stemmed seeded and sliced thin about 1 cup
1 cup bean sprouts
2 scallions, sliced thin
1 tablespoon minced fresh cilantro leaves
1 cup chow mein noodles

Steps:

Pat the chicken dry with paper towels, then season generously with salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on the first side, about 5 minutes. Flip the chicken over, add ½ cup water, and reduce the heat to medium-low. Cover and continue to cook until the thickest part of the breast is no longer pink and registers about 165 degrees on an instant-read thermometer, about 5 minutes. Transfer the chicken to a plate and cover with plastic wrap. Poke a few vent holes in the plastic wrap and refrigerate the chicken while preparing the other ingredients. When the chicken is cold, shred it into bite-sized pieces.
Meanwhile, shake the vinegar, remaining 1 tablespoon oil, hoisin, soy sauce, and ginger together in a jar with a tight-fitting lid; set aside.
Toss the shredded chicken, carrot, cabbage, red pepper, sprouts, scallions, and cilantro in a large serving bowl. Shake the dressing to recombine, pour it over the chicken salad, and toss to coat. Sprinkle with the chow mein noodles before serving.

Nutrition Facts : Calories 188.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 45.9, Sodium 373.7, Carbohydrate 11.7, Fiber 1.6, Sugar 4.2, Protein 20.2

CHICKEN AND WATERCRESS SALAD WITH HOISIN VINAIGRETTE

Chicken and Watercress Salad with Hoisin Vinaigrette image

Yield Makes 12 buffet servings or 8 main-course servings

Number Of Ingredients 10

Ingredients

1 3-inch-long piece fresh ginger (about 1 1/2 ounces), peeled, thinly sliced
2 green onions, coarsely chopped
1/2 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup peanut oil
2 tablespoons water
1 tablespoon oriental sesame oil
2 bunches fresh watercress
2 purchased roast chickens, cooled, shredded (about 8 cups)
3 yellow bell peppers, thinly sliced

Steps:

Finely chop ginger and 2/3 of onions in processor. Add next 5 ingredients; blend until smooth. Season with salt and pepper.
Arrange watercress on large platter. Mix chicken and 2/3 of bell pepper slices in bowl. Arrange chicken atop watercress. Pour dressing over. Top with remaining green onions and bell pepper slices; serve.

MIXED SALAD WITH HOISIN VINAIGRETTE

Mixed Salad With Hoisin Vinaigrette image

Make and share this Mixed Salad With Hoisin Vinaigrette recipe from Food.com.

Provided by KelBel

Categories Salad Dressings

Time 5m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons white wine vinegar
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon Dijon mustard
1 1/2 tablespoons hoisin sauce
2 teaspoons canola oil
1 1/2 teaspoons low sodium soy sauce
1 teaspoon toasted sesame oil
1 large garlic clove, minced
1 cup cherry tomatoes, halved
1/4 cup chopped green onion
1 (8 ounce) package field greens mixed salad greens
1/2 cup carrot, shredded

Steps:

Combine vinaigrette ingredients in a food processor; process until well combined.
Toss salad ingredients together.
Top with vinaigrette, toss together and serve.

Nutrition Facts : Calories 123.6, Fat 7.5, SaturatedFat 0.8, Cholesterol 0.4, Sodium 379.7, Carbohydrate 13.4, Fiber 2.5, Sugar 7, Protein 2

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