Warm Oriental Chicken Salad Recipes

ORIENTAL CHICKEN SALAD

Steps:

• Layer cabbabge, chicken, onions, sesame seeds and nuts.
• Top with noodles and dressing.
• Toss before eating.

WARM CHINESE CHICKEN SALAD

Steps:

• Combine first 9 ingredients in a small bowl, stirring well. Toss cabbage and lettuce with half of dressing mixture in a large shallow bowl. SPrinkle walnuts over cabbage mixture.
• Combine chicken and 3 tablespoons remaining dressing mixture in a skillet over medium heat. Cook, stirring occasionally, until chicken is thoroughly heated. Toss hot chicken mixture and grape halves with cabbage mixture. Serve salad warm with remaining dressing.

WARM ORIENTAL CHICKEN SALAD

Steps:

• Mix soy sauce, honey, lemon juice, oil, gingerroot and garlic in sealable heavy duty plastic bag or glass bowl. Add chicken; turn to coat with marinade. Seal bag or cover bowl.
• Refrigerate at least 4 hours, turning occasionally.
• Set oven control to broil. Remove chicken from marinade; reserve marinade.
• Place chicken on rack in broiler pan.
• Heat marinade to boiling in 1 quart saucepan; boil 1 minute.
• Broil chicken with tops 4 to 6 inches from heat 6 to 8 minutes; turning once. Cut chicken crosswise into 1/4-inch slices.
• Mix cabbage, carrots and noodles in large bowl. Arrange chicken on cabbage mixture. Sprinkle with green onions.

WARM ASIAN CHICKEN & ORANGE SALAD

Steps:

• Process first 7 ingredients in blender until smooth. Reserve 1/2 cup juice mixture; refrigerate for later use. Pour remaining juice mixture over chicken in shallow dish. Refrigerate 4 hours to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF). Cut into thin strips. Meanwhile, bring reserved juice mixture to boil; simmer on low heat 5 min.
• Cover platter with salad greens; top with chicken, oranges, nuts, radishes and onions. Drizzle with juice mixture.

VIETNAMESE WARM CHICKEN SALAD

Steps:

• Marinate chicken in Hoisin sauce for at least 2 hours.
• Then grill or BBQ until cooked.
• Slice chicken into long thin strips.
• Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl.
• To make dressing put all ingredients into a jar and shake until sugar is dissolved.
• To make topping: Heat oil in a fry pan or wok, add garlic and stir-fry until golden, then stir in peanuts and sugar.
• Pour dressing over salad mixture and toss to combine, Place chicken salad on a serving plate and sprinkle with peanut mixture.

HOT CHINESE CHICKEN SALAD

Steps:

• With scissors or knife cut chicken into thin strips. Roll in cornstarch, set aside. Heat oil, Add garlic and stir until browned. Discard garlic.
• Add chicken to hot garlic oil and turn until browned. Add mushrooms, chestnuts, onions, celery and cook until tender.
• Add soy sauce and monosodium glutamate until heated.
• Add lettuce and pimentos, toss lightly. Serve with rice.

WARM ASIAN CHICKEN RAMEN SALAD

Steps:

• Dissolve all three flavor packets in chicken broth. Set aside.
• In a LARGE microwave safe bowl, combine the cole slaw mix, chicken, zucchini, bean sprouts, water chestnuts, Asian Sesame salad dressing, soy sauce, sesame oil and sriracha. Break Ramen noodles into smaller pieces while still in the packaging. Add to the bowl (DO NOT COOK NOODLES BEFORE THIS STEP). Add the chicken broth and toss gently to combine all ingredients.
• Cover and cook in microwave on medium high for 10 minutes. (5 minute intervals, stirring between each).
• Before serving, sprinkle with sliced green onions. Serve extra dressing on the side.