Make Ahead Layered Chinese Chicken Salad Recipes
SEVEN-LAYER CHINESE CHICKEN SALAD
Just 15 minutes is needed to layer ingredients that toss into a delicious chicken salad with a gingery dressing.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 5
Number Of Ingredients 13
Steps:
- In bottom of large (3-quart) clear glass serving bowl, arrange lettuce. Discard seasoning packet from soup mix; coarsely crush noodles. Layer noodles and remaining salad ingredients, in order listed, over lettuce.
- In small jar with tight-fitting lid, shake dressing ingredients until well blended. Pour over salad. Serve immediately.
Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 9 g, TransFat 1 g
LAYERED CHICKEN SALAD
A zesty, creamy dressing tops a colorful, make-ahead salad that's bursting with chicken, cheese, salami and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 11
Steps:
- In very large (5-quart) glass bowl, place about half of the lettuce. Layer with onion, chicken, zucchini, cheese, salami, remaining lettuce and the tomatoes.
- In small bowl, mix mayonnaise, mustard and horseradish; spread over tomatoes, spreading to edge of bowl.
- Cover and refrigerate at least 8 hours but no longer than 24 hours. Garnish with additional cherry tomatoes and parsley or watercress if desired.
Nutrition Facts : Calories 370, Carbohydrate 9 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 4 g, TransFat 0 g
MAKE-AHEAD HEARTY SIX-LAYER SALAD
This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It's easy to make, can be assembled ahead of time and looks great. -Noreen Meyer, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.
Nutrition Facts : Calories 310 calories, Fat 22g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 287mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
CHINESE CHICKEN SALAD
Here's a cool, easy entree perfect for steamy summer days! You can do most of the preparation for this dish ahead of time and just mix it together before serving. The crispy lettuce and wonton skins keep this dish light, while the chicken and dressing give it wonderful flavor. -Shirley Smith, Yorba Linda, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside. , In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.
Nutrition Facts :
FAST LAYERED CHICKEN SALAD
I prepare this satisfying salad Saturday evening and serve it to my husband and sons on Sunday after a round of gold. It's a winner on warm days - with a unique mix of vegetables like bean sprouts, green onions, water chestnuts and pea pods. And it's lovely in a glass bowl. -Joanne Trentadue, Racine, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- Place lettuce in bottom of a 4-quart glass salad bowl. Layer with cucumber, bean sprouts, water chestnuts, onions, pea pods and chicken. In a small bowl, combine mayonnaise, sugar, curry and ginger. Spread over top of salad. Garnish with cherry tomatoes and parsley if desired. Cover and chill several hours or overnight.
Nutrition Facts : Calories 476 calories, Fat 40g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 300mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
LAYERED CHICKEN SALAD
This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 21
Steps:
- In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.
Nutrition Facts : Calories 298 calories, Fat 19g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 286mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
SEVEN LAYER CHINESE CHICKEN SALAD
A friend brought this to an office potluck several times. After much arm twisting she gave up the recipe!
Provided by cooking_geek
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Salad: Arrange romaine in bottom of large (3 quart) clear glass serving bowl.
- Discard seasoning packet from soup mix; Coarsely crush noodles.
- Layer noodles and all remaining salad ingredients, on order listed, over romaine lettuce.
- Dressing: In small jar with tight-fitting lid, combine all dressing ingredients.
- Shake until well blended.
- Pour over salad.
- Serve immediately.
Nutrition Facts : Calories 441.9, Fat 25.2, SaturatedFat 4.8, Cholesterol 42, Sodium 873, Carbohydrate 35, Fiber 4.8, Sugar 7.5, Protein 22.5
MAKE-AHEAD LAYERED CHICKEN SALAD
This make-ahead salad is layered with the good stuff-from chicken and beans to veggies, sour cream and Cheddar. Sprinkle with crushed chips before serving.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Place salad greens in 4-1/2-qt. serving bowl; cover with layers of salsa, beans and chicken.
- Combine tomatoes and onions; spoon over chicken. Top with sour cream and cheese. Refrigerate several hours or until chilled.
- Sprinkle with chips just before serving.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 630 mg, Carbohydrate 18 g, Fiber 5 g, Sugar 4 g, Protein 17 g
MAKE AHEAD LAYERED CHINESE CHICKEN SALAD
Chicken is layered with cabbage and a tangy ginger dressing.
Provided by Allrecipes Member
Time 1h30m
Yield 13
Number Of Ingredients 14
Steps:
- Mix SPLENDA® Granulated Sweetener, chile garlic paste, light mayonnaise and ginger together in a medium mixing bowl. Stir well. Add soy sauce and rice vinegar. Mix until well blended.
- Pour 1/4 cup of dressing in a small bowl. Place chicken breasts in bowl, tossing to coat. Marinate in refrigerator 45-60 minutes.
- Place remaining dressing in a small saucepan. Set aside. Mix together cornstarch and water in a small bowl until cornstarch is dissolved. Pour cornstarch mixture into dressing while stirring constantly. Place pan on medium-high heat. Boil dressing over medium-high heat approx. 2 minutes, while stirring constantly. Remove dressing from heat and pour into a small bowl. Refrigerate at least 1 hour or until cool.
- Remove marinated chicken breasts from refrigerator. Grill or broil chicken until internal temperature reaches 160 degrees F. Set aside to cool. Slice thinly or shred cooled breasts. Cover and refrigerate until ready to use.
- Place 1 bag (8 cups) of Asian Slaw in a straight-sided glass bowl. Drizzle a third of the prepared dressing over the slaw. Arrange 1/2 of the sliced or shredded chicken breasts and pea pods on top of the slaw mix.
- Pour remaining slaw into bowl. Top with remaining chicken and oranges. Pour remaining dressing over the salad. Refrigerate until ready to serve.
- Just before serving top with chow mein noodles and green onion.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 17.5 g, Cholesterol 27.3 mg, Fat 6 g, Fiber 1.6 g, Protein 10.4 g, SaturatedFat 0.9 g, Sodium 424.5 mg, Sugar 4.3 g
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