Mings Chicken Salad Recipes

MING'S CHICKEN SALAD

Steps:

• Prepare marinade for chicken by combining dry sherry, vegetable oil, chopped cilantro, hoisin sauce, grated ginger, sesame oil, dry mustard, and salt in a medium-sized bowl.
• Reserve 1/4 cup of marinade for use later in the recipe. Marinate the boneless skinless chicken breasts in the marinade ingredients for 2 hours or overnight.
• Bake chicken breasts for approximately 25 to 30 minutes. Pour the reserved marinade over the chicken during the last five minutes. Cool and shred chicken as finely as possible. Skim fat from pan and mix remaining drippings with 1 tablespoon dry mustard. Add to chicken and mix well. Mix together with remaining ingredients and serve.

LEFTOVERS FOR BRUNCH: CHICKEN FRITTATA WITH BOSTON SALAD

Steps:

• Preheat oven to 375 degrees. In a large, hot nonstick pan (oven-proof), coat with olive oil and saute chicken/vegetable mix, tomatoes and scallions. Lightly mix eggs and cream together and add to pan. Season and stir once to get eggs cooking. Top with cheese and place in oven, 20 minutes until it puffs up. If necessary, turn broiler on and brown the top. Let stand 5 minutes, then slice and serve. For the salad, whisk together shallots, mustard and vinegar. Drizzle in oil and season. Add bibb and toss lightly. Check for seasoning.
• PLATING: Place slice of frittata on plate next to the salad. Garnish with chives.
• Wine Recommendation: Robert Ampea

LEFTOVERS: CHICKEN WITH SESAME CAESAR SALAD

Steps:

• In a food processor, add yolks, anchovies, garlic and mustard. Mix and when well incorporated, slowly drizzle in oil to emulsify. Add juice, cheese and mix well. Check for seasoning and adjust. Toss dressing with romaine leaves and chicken strips.
• PLATING On an oval plate, lay out salad topped with the chicken. Garnish with sesame seeds.
• Wine Suggestion: Viognier Vin de Pays Des Comtes Rhodaniens, 1997

MING'S CHINESE CHICKEN SALAD RECIPE

Steps:

• Pat flour mixture on the chicken coating it completely. Steam the whole chicken in a steamer for approximately 50 to 60 minutes. Refrigerate until reading to make the salad. Split the fryer in half. Deep fry until skin is a golden, crispy brown. Debone along the grain. Mix chicken strips thoroughly with remaining ingredients except sesame seeds and nuts. Mound on a platter and sprinkle with seasame seeds and nuts. Serves 4 as a main course and 8-10 as a salad.

CHICKEN, TOMATO, AND PASTA SALAD WITH BASIL VINAIGRETTE

Steps:

• In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
• In a large pasta bowl, plate the entire salad and garnish with basil tops.
• In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

CHINESE CHICKEN SALAD RECIPE

Steps:

• Prepare marinade for chicken by combining dry sherry, vegetable oil, chopped cilantro, hoisin sauce, grated ginger, sesame oil, dry mustard, and salt in a medium sized bowl. Reserve 1/4 cup of marinade for use later in the recipe. Marinate the boneless skinless chicken breasts in the marinade ingredients for 2 hours or overnight. Bake chicken breasts for approximately 25 to 30 minutes. Pour the reserved marinade over the chicken during the last five minutes. Cool and shred chicken as finely as possible. Skim fat from pan and mix remaining drippings with 1 tablespoon dry mustard. Add to chicken and mix well. Mix together with remaining ingredients and serve.