Best Asian Style Chicken Salad Recipes

ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD

Steps:

• For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
• For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
• Pour the dressing over; toss to combine well and chill for about 2 hours.
• Just before serving, toss again and season with salt and black pepper.
• Sprinkle with crispy noodles and green onions.
• Delicious!

BOAR'S HEAD BOLD® ICHIBAN TERIYAKI™ STYLE CHICKEN ASIAN SALAD

Steps:

• Slice Boar's Head Teriyaki™ Style Chicken into strips and place to the side. In a large salad bowl, combine carrot, cabbage, lettuce, red bell pepper, oranges, basil, almonds, and sesame seeds. Toss lightly to mix all ingredients, and top with the chicken. Garnish with wonton strips.
• In a small bowl, whisk together orange zest, orange juice, ginger, rice vinegar, honey, and olive oil. Season the dressing with salt and pepper to taste and drizzle over salad.

ASIAN-STYLE GRILLED CHICKEN SALAD WITH CHERRY-PEANUT DRESSING

Steps:

• Make the dressing: Whisk the cherries, 1 tablespoon reserved cherry juice, the soy sauce, peanut butter, vinegar, vegetable oil and sesame oil in a bowl. Set aside.
• Make the chicken: Put the cherries, 3 tablespoons reserved cherry juice, the soy sauce, white wine, brown sugar, Worcestershire sauce, ginger and garlic in a blender and puree until the cherries and garlic are finely chopped. Pour the marinade into a large resealable plastic bag. Pierce the chicken all over with a fork. Add to the bag with the marinade, seal and refrigerate at least 20 minutes or up to 8 hours. Preheat a grill to high. Brush the grates with vegetable oil. Remove the chicken from the marinade, brushing off any excess. Grill the chicken, covered, until the juices run clear, 5 to 7 minutes per side. Transfer to a cutting board and let rest 5 minutes.
• Meanwhile, prepare the salad: Preheat the oven to 350 degrees F. Soak the sauerkraut in a bowl of ice water 10 minutes; drain, rinse and squeeze out the excess water. Arrange the wonton strips in a single layer on a baking sheet and bake until crisp, about 5 minutes. Toss the sauerkraut and romaine with half of the dressing in a bowl; divide among plates. Top with the bell peppers, scallions, carrots, snow peas and water chestnuts. Slice the chicken and serve with the salad. Top with the crispy wonton strips. Serve with more dressing on the side. Photograph by Yunhee Kim

ASIAN-STYLE CHICKEN TOSSED SALAD

Steps:

• Whisk first 4 ingredients until blended. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 1 hour to marinate, turning after 30 min.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 7 min. on each side or until done (165°F).
• Slice chicken. Toss salad greens, water chestnuts, oranges and noodles with 1/2 cup of the remaining dressing. Top with chicken. Refrigerate remaining dressing for another use.

ASIAN-STYLE CHICKEN SALAD

Steps:

• On individual serving plates divide and stack the lettuce, chicken, pineapple, apple (or grapes) and capsicum (bell pepper).
• In a small jug whisk the soy sauce (or tamari), lemon juice, peanut butter, honey and chilli flakes.
• Drizzle the dressing between the 4 serves.

ASIAN-STYLE CHICKEN SALAD

Steps:

• In 1-gallon resealable food-storage plastic bag, mix Bisquick mix and coconut. Pour sesame-ginger dressing from salad kit into medium bowl. Add chicken pieces to dressing; stir well to coat chicken.
• Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture.
• In 12-inch skillet, heat oil over medium heat. Place chicken pieces in single layer in skillet; cook 6 to 8 minutes, turning occasionally, until chicken is browned on outside and no longer pink in center. Cool 5 minutes. Meanwhile, divide greens among 4 plates.
• Top each salad with warm chicken pieces, noodles, orange segments and onions. Drizzle with roasted Asian sesame dressing.

ASIAN-STYLE CHICKEN SALAD

Steps:

• In 1-gallon resealable food-storage plastic bag, mix Bisquick mix and coconut. Pour sesame-ginger dressing from salad kit into medium bowl. Add chicken pieces to dressing; stir well to coat chicken.
• Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture.
• In 12-inch skillet, heat oil over medium heat. Place chicken pieces in single layer in skillet; cook 6 to 8 minutes, turning occasionally, until chicken is browned on outside and no longer pink in center. Cool 5 minutes. Meanwhile, divide greens among 4 plates.
• Top each salad with warm chicken pieces, noodles, orange segments and onions. Drizzle with roasted Asian sesame dressing.

ASIAN STYLE CHICKEN SALAD

Steps:

• Marinate chicken in 1 cup of the dressing for at least half an hour, up to two hours. Do not marinate overnight, as this dressing tends to 'cook' the chicken if left on too long. Prepare the salad. Chop the lettuce, tomato, scallions, and pepper, and toss in a large bowl. Add the almonds and oranges. In a large nonstick skillet over medium heat, cook the chicken for about 2 minutes per side, until it is cooked through, and the dressing is caramelized. Pile the chicken cutlets on a cutting board and cut into thin strips. Add to the salad bowl and toss to mix. Add a little more dressing to taste, and chow mein noodles, if desired.