Best Chinese Chicken Salad With Tangy Dressing Recipes

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons grated ginger (about a 2-inch piece)
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons chili paste
2 cloves garlic, grated on a rasp grater
Juice of 1 lime
3 cups chopped cooked chicken, preferably rotisserie
2 cups chopped Napa cabbage
2 cups chopped romaine
2 cups chopped kale
1 cup bagged matchstick carrots
1 cup frozen shelled edamame, thawed
1/2 cup toasted sliced almonds
1/2 cup peanuts, chopped
6 mini sweet peppers, thinly sliced
1/4 cup fresh cilantro leaves
1/4 cup chopped fresh mint leaves
1 tablespoon toasted sesame seeds

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

Chinese Chicken Salad image

The BEST Chinese Chicken Salad! It is easy, quick, and refreshing loaded with crisp, vibrant veggies, crunchy wonton strips and nuts all doused in dynamite tangy Sesame Ginger Dressing! This Salad stores beautifully for make ahead/portable lunches and stress free dinners!

Provided by Jen

Time 25m

Number Of Ingredients 27

Ingredients

3 cups shredded cooked chicken
1 small head Napa cabbage (thinly shredded (about 6 cups, approx. 1 pound))
1/2 small red cabbage (thinly shredded (approx. 3 cups))
1 cup matchstick. thinly julienned, or finely shredded carrots
3 oz. snow peas, ends trimmed and julienned ((approx. 1 cup))
1 red bell pepper (julienned then halved)
1-2 11 oz. can(s) mandarin oranges in water (drained)
1/3 cup loosely packed cilantro, chopped
1/3 cup chopped green onions
1/2 cup craisins (optional but recommended)
2/3 cup sliced almonds or chopped peanuts (more or less to taste )
1 1/2 cups wonton strips or chow Mein noodles (more or less to taste )
2 tablespoons sesame seeds or sunflower seeds (more or less to taste )
pineapple
mango
Asian pear
1/3 cup rice vinegar
1/4 cup low sodium soy sauce
2 tablespoons Asian sweet chili sauce
1 1/2 tablespoons sesame oil
2 tablespoons sugar
1/2-1 teaspoon sriracha optional
1 1/2 teaspoons minced garlic
1 1/2 teaspoons freshly grated ginger
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons peanut oil or canola oil

Steps:

Add all of the dressing ingredients to a mason jar with a tight fitting lid or a small bowl. Shake jar or whisk dressing vigorously. Remove 3 tablespoons dressing to a bowl with the chicken. Stir until evenly coated. Let chicken marinate while you prep the vegetables. Refrigerate the remaining dressing.
Add all salad ingredients to a large bowl except for wonton strips IF you are expecting leftovers. Whisk/shake salad dressing and drizzle desired amount of dressing over salad and toss until well combined. Add wontons strips to individual servings if expecting leftovers.

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 19

Ingredients

4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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

Chinese Chicken Salad image

Here's a cool, easy entree perfect for steamy summer days! You can do most of the preparation for this dish ahead of time and just mix it together before serving. The crispy lettuce and wonton skins keep this dish light, while the chicken and dressing give it wonderful flavor. -Shirley Smith, Yorba Linda, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 14

Ingredients

6 ounces wonton wrappers, cut into 1/4-inch strips
Oil for deep-fat frying
3 cups cubed cooked chicken
1 head lettuce, shredded
4 green onions with tops, sliced
1/4 cup sesame seeds, toasted
DRESSING:
1/3 cup white wine vinegar
1/4 cup sugar
3 tablespoons canola oil
2 tablespoons sesame oil
1 teaspoon salt
1 teaspoon monosodium glutamate, optional
1/2 teaspoon pepper

Steps:

Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside. , In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.

Nutrition Facts :

CHINESE CHICKEN SALAD WITH TANGY DRESSING

Chinese Chicken Salad with Tangy Dressing image

Every good cook needs a recipe for Chinese Chicken Salad at her fingertips. I thought I'd share mine with you. The dressing is divine. This never fails to please! I usually roast a chicken in the oven for this -- but if I'm running short on time, I'll pick up a roasted chicken at the grocery store or Costco. I normally double the dressing part of the recipe -- just so I don't come up short.

Provided by Bobbie

Categories < 4 Hours

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

4 cups chicken, cooked and shredded (skin removed)
1 large green cabbage, coarsely shredded
6 -8 green onions, thinly sliced (including some of the green tops)
1/2 cup fresh cilantro, rinsed, stemmed and chopped
1 (5 ounce) can sliced water chestnuts
1 (3 ounce) package Top Ramen noodles (save flavoring packet for another use)
3/4 cup sliced almonds
3 tablespoons rice wine vinegar
2 teaspoons dry mustard
4 teaspoons lemon juice
4 teaspoons soy sauce
3 -5 tablespoons sugar (depending on how sweet you like it)
1 large garlic clove (minced or pressed)
1 tablespoon grated fresh ginger
2 tablespoons sesame oil
2/3 cup canola oil
2 teaspoons sesame seeds

Steps:

To assemble salad (do this as close to serving as is possible).
Combine shredded cabbage, green onions, cilantro, water chestnuts & almonds. If making ahead, omit the almonds until final assembly.
Add chicken to cabbage mixture along either broken/crushed Top Ramen noodles. Mix well.
To make dressing:.
Combine all ingredients and mix thoroughly (I use a screw top jar to make the dressing in).
Pour dressing over salad and toss to coat.
This is a great main dish served with some fresh fruit and croissants.
Cooking time reflects the time to roast a chicken.

Nutrition Facts : Calories 369.4, Fat 28.6, SaturatedFat 3, Sodium 324, Carbohydrate 26.3, Fiber 5.6, Sugar 11.6, Protein 6.2