THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
CHINESE CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
CHINESE CHICKEN SALAD
Provided by Ree Drummond : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
- For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
- Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.
CHINESE CHICKEN SALAD
The greatest chicken salad, especially if your clan isn't crazy about the usual soy flavored dressing.
Provided by Ann Black
Categories Salad Green Salad Recipes
Yield 6
Number Of Ingredients 11
Steps:
- In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside.
- To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/Beat well.
- Add dressing to salad and toss to coat. Serve and enjoy!
Nutrition Facts : Calories 517.4 calories, Carbohydrate 38.8 g, Cholesterol 48.1 mg, Fat 31.6 g, Fiber 6.4 g, Protein 23.9 g, SaturatedFat 5.2 g, Sodium 756.8 mg, Sugar 13.9 g
CHINESE CHICKEN SALAD
Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 15m
Number Of Ingredients 15
Steps:
- Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
- Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
- Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!
Nutrition Facts : ServingSize 320 g, Calories 412 kcal, Carbohydrate 17.3 g
CHINESE CHICKEN SALAD
Steps:
- Preheat oven to 350 degrees F.
- Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
- In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.
CHINESE CHICKEN SALAD
Change up your usual boring salad with this crispy and flavorful Chinese Chicken Salad recipe! Made with crunchy napa cabbage, crispy ramen noodles and a delicious asian dressing this salad will become a weeknight staple and family favorite.
Provided by Davida Lederle
Categories Salad
Time 50m
Number Of Ingredients 20
Steps:
- Marinate chicken in combination of soy sauce, hoisin sauce, sesame oil and pepper in a large bowl for 30 minutes.
- Preheat oven to 350 degrees F.
- Bake chicken (with any remaining marinade juices) in a shallow dish for 15-20 minutes or until chicken runs clear
- Remove from oven and let sit for 5 minutes before cutting into strips.
- Heat a skillet over medium-high heat and add almonds. Cook for about 2 minutes and then add ramen noodles to toast for another 2 minutes or starting to brown. Add sesame seeds and cook for 1 more minute or until everything is lightly browned.
- Combine cabbage, carrot, edamame and green onions in a large salad bowl.
- Add almonds, noodles and sesame seeds to salad.
- Combine all dressing ingredients.
- Top salad with chicken, cilantro (if using) and desired amount of dressing. Mix well.
- Salad keeps in the fridge for 2-3 days. Will keep longer if you reserve dressing for before serving.
- Enjoy room temperature or cold.
EASY CHINESE CHICKEN SALAD
This salad is always a hit. Everyone loves it! Can be refrigerated 2 to 3 hours before serving.
Provided by Rachel
Categories Salad Coleslaw Recipes No Mayo
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 12.5 g, Cholesterol 37.5 mg, Fat 28.5 g, Fiber 3.2 g, Protein 14.7 g, SaturatedFat 4.7 g, Sodium 486.2 mg, Sugar 7 g
CHINESE CHICKEN SALAD
Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too - especially with the fried wonton skins." When chicken Caesar loses appeal, this salad, with its soy dressing and fried wontons, is a substitute worth the betrayal.
Provided by Ellen Chao
Categories Chicken Herb Nut Soy Vegetable Kid-Friendly Lunch Pea Cabbage Gourmet California Dairy Free Peanut Free Kosher Small Plates
Yield Makes 6 to 8 main-course servings
Number Of Ingredients 22
Steps:
- Make fried wontons:
- Cut wonton wrappers into 1/2-inch-wide strips and separate on paper towels.
- Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl). Transfer to paper towels to drain, then season with salt.
- Make salad:
- Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Cut diagonally into 1-inch-wide pieces and put in a large bowl with cabbage and romaine.
- Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with wontons (if using).
BEST CHICKEN SALAD
The secret here isn't in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as "plush" by the chef Barbara Tropp in her "China Moon" cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that's perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.
Provided by Julia Moskin
Categories brunch, dinner, lunch, salads and dressings, main course
Time 6h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don't put the chicken in yet. Boil some extra water in a teakettle.
- Add scallions and peppercorns to water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
- Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
- In a bowl, whisk together juice of 1/2 lemon, mayonnaise and sour cream. If using, whisk in mustard or brine. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
- Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.
Nutrition Facts : @context http, Calories 1112, UnsaturatedFat 54 grams, Carbohydrate 5 grams, Fat 77 grams, Fiber 2 grams, Protein 96 grams, SaturatedFat 18 grams, Sodium 1300 milligrams, Sugar 1 gram, TransFat 0 grams
BEST EVER CHINESE CHICKEN
The whole Kitchen Crew fell in love with this dish. We loved the crunch of the cashews and the chunky, satisfying chicken. This one deserves a big gold star... and a Blue Ribbon!
Provided by NEENA SHAW
Categories Chicken
Time 40m
Number Of Ingredients 17
Steps:
- 1. In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
- 2. Clean, cut and prepare all ingredients ahead of time, including sauce mixture.
- 3. In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.
- 4. Remove chicken from pan and set aside on a plate.
- 5. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.
- 6. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.
- 7. Return chicken to pan with vegetables, add sauce and stir.
- 8. Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.
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