Asian Chicken Manicotti Salad Recipes

CRUNCHY ASIAN CHICKEN SALAD

Steps:

• Cook chicken tenders according to package directions. Meanwhile, whisk together mayonnaise, honey, vinegar, mustard and sesame oil., To serve, place romaine and coleslaw mixes in a large bowl; toss with dressing. Divide among four plates. Cut chicken into bite-sized pieces; place over salads. Sprinkle with noodles and almonds.

ASIAN CHICKEN MANICOTTI SALAD

Steps:

• Prepare Tangy Peanut Dressing. Cook and drain manicotti as directed on package. Rinse with cold water; drain. Finely chop 1 cup of the coleslaw mix. Mix finely chopped coleslaw, the chicken, bean sprouts, peanuts and water chestnuts.
• Fill manicotti with chicken mixture. Divide remaining coleslaw mix among serving plates. Top with manicotti. Drizzle with dressing.

APPLEBEE'S ORIENTAL CHICKEN SALAD (COPYCAT)

Steps:

• Place all the dressing ingredients in a container with a lid and shake until thoroughly combined. Refrigerate until ready to use.
• Combine all the salad ingredients, reserving the green onions. Cover and refrigerate.
• Heat the oil to 375 degrees F.
• Whisk the eggs and buttermilk together in a medium bowl. Using another medium shallow bowl, combine the crushed cornflakes, flour and salt.
• Dip the chicken strips into the egg mixture, then dredge in the cornflake mixture, coating all sides.
• Working in batches, fry the chicken strips until deep golden brown, about 7-8 minutes. Drain on paper towels and slice.
• Arrange the salad on the plates, top with some sliced chicken in the center, sprinkle with toasted almonds, chow mein noodles, green onions, and serve with the Asian dressing.

ASIAN CHICKEN SALAD WITH PEANUTS

Steps:

• In medium bowl, mix chicken and 1/4 cup of the dressing; toss to coat. Let stand at room temperature 10 minutes to marinate.
• In 8-inch nonstick skillet, heat oil over medium-high heat until hot. Remove chicken from marinade with slotted spoon and add to skillet; discard remaining marinade. Cook and stir chicken 4 to 6 minutes or until browned and no longer pink in center. Remove from heat. Add remaining 1/2 cup dressing; stir to mix.
• Divide cabbage and spinach among 4 serving plates. Top with chicken mixture. Sprinkle with onions and peanuts. If desired, serve with additional dressing.