Best Asian Chicken Salad No Noodles Recipes

ASIAN SESAME CHICKEN SALAD

Steps:

• DRESSING: Add rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil. Add sugar and garlic cloves and let sugar dissolve; about 1 minute. Remove from stove, discard garlic cloves. Place the rice vinegar in a mason jar, add sesame oil, canola oil, soy sauce, and sesame seeds. Allow the dressing to come to room temperature; about 10-15 minutes. Place lid on the jar and shake until the dressing mixes together. If dressing separates, shake again to combine.
• ASSEMBLE THE SALAD: In a large bowl, combine the ingredients for the salad, except the wonton strips. Ttop with the sesame vinaigrette and toss to combine. Top with wonton strips and serve immediately.

ASIAN CHICKEN SALAD (NO NOODLES)

Steps:

• Whisk dressing and lime juice in a large bowl. Add chicken, coleslaw, cucumber, pepper and cilantro.
• Serve on greens and sprinkle with nuts.

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.

ASIAN CHICKEN SALAD (NO NOODLES)

Steps:

• 1. Whisk dressing and lime juice in a large bowl. Add chicken, coleslaw, cucumber, pepper and cilantro.
• 2. Serve on greens and sprinkle with nuts.

ASIAN CHICKEN NOODLE SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
• Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
• In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
• Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

ASIAN CHICKEN SALAD

Steps:

• 1/2 cup chow mein noodles, for garnish
• For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
• For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
• Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.