Asian Style Chicken Tossed Salad Recipes

ASIAN TOSSED SALAD

Asian Tossed Salad image

Cubed chicken marinates overnight in a sweet and salty sauce, giving every bite great flavor. Fried wonton strips add fun crunch to this main-dish salad.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 15 servings.

Number Of Ingredients 15

Ingredients

1/4 cup soy sauce
1 teaspoon sugar
2 cups cubed cooked chicken
Oil for deep-fat frying
12 wonton wrappers, cut into thin strips
1 large bunch green leaf lettuce, chopped (about 12 cups)
10 large fresh mushrooms, thinly sliced
4 green onions, chopped
DRESSING:
1/2 cup canola oil
1/3 cup white wine vinegar
1/4 cup sugar
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large resealable plastic bag, combine soy sauce and sugar. Add chicken; seal bag and turn to coat. Refrigerate overnight., Just before serving, in a electric skillet or deep-fat fryer, heat oil to 375°. Fry wonton strips for 1-2 minutes or until golden brown. Drain on paper towels. , In a large salad bowl, combine the lettuce, mushrooms and onions. Add the wonton strips and chicken with any remaining soy sauce mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle 1/2 to 3/4 cup over salad; toss to coat. Save remaining dressing for another use.

Nutrition Facts :

ASIAN TOSSED CHICKEN SALAD

Asian Tossed Chicken Salad image

Spice up your next tossed chicken salad with a shot of color and a burst of Asian-style flavor. We'll show you how with Asian Toassed Chicken Salad.

Provided by My Food and Family

Categories Home

Time 15m

Yield 3 servings

Number Of Ingredients 8

Ingredients

2 cups shredded napa cabbage
1/4 lb. sliced fresh mushrooms
1 green pepper, cut into thin strips
1 large carrot, thinly sliced
2 green onions, sliced
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
1/4 cup chow mein noodles

Steps:

Combine all ingredients except dressing and noodles in large bowl.
Add dressing just before serving; toss to evenly coat.
Sprinkle with noodles.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 830 mg, Carbohydrate 22 g, Fiber 4 g, Sugar 13 g, Protein 19 g

ASIAN CHICKEN SALAD

Asian Chicken Salad image

A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.

Provided by D

Categories Salad Green Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil
¼ cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

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.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g

ASIAN CHICKEN SALAD

Asian Chicken Salad image

Categories Salad Chicken Ginger No-Cook Quick & Easy Lunch Cucumber Summer Healthy Cabbage Sesame Cilantro Soy Sauce Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 15

Ingredients

For vinaigrette
1/4 cup soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons vegetable oil
1 tablespoon Asian sesame oil
1 tablespoon Dijon mustard
1 tablespoon finely grated peeled fresh ginger
1 teaspoon dried hot red pepper flakes
For salad
4 cups coarsely shredded cooked chicken (about 1 pound)
1/2 pound Napa cabbage, cut into 1-inch pieces (3 1/2 cups)
1/4 pound snow peas, cut diagonally into 1-inch pieces
1 seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut into 1/2-inch pieces
3 scallions, finely chopped
1/2 cup chopped fresh cilantro

Steps:

Whisk together all vinaigrette ingredients.
Toss salad ingredients with vinaigrette in a large bowl until combined well.

ASIAN TOSSED SALAD

Asian Tossed Salad image

A crunchy, colorful salad goes from start to finish in 20 minutes when you rely on coleslaw mix and store-bought dressings!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 5

Number Of Ingredients 9

Ingredients

3 cups shredded romaine lettuce
1 1/2 cups (from 16-oz bag) coleslaw mix (shredded cabbage and carrots)
1 cup fresh sugar snap peas, trimmed
1/2 cup shredded carrots
1/4 cup very thinly sliced red onion
1/4 cup mayonnaise or salad dressing
1/4 cup Chinese chicken salad dressing
1 tablespoon honey
2 tablespoons slivered almonds

Steps:

In large bowl, mix lettuce, coleslaw mix, peas, carrots and onion. In small bowl, mix mayonnaise, salad dressing and honey with wire whisk until smooth.
Add dressing mixture to salad; toss to mix. Sprinkle with almonds.

Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 5 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 9 g, TransFat 0 g

ASIAN TOSSED SALAD

Asian Tossed Salad image

This recipe comes from a popular magazine. Use Recipe #280884 if you don't have a chinese dressing on hand.

Provided by Marsha D.

Categories Vegetable

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

3 cups romaine lettuce, shredded
1 1/2 cups coleslaw mix
1 cup sugar snap pea, fresh and prepared
1/2 cup shredded carrot
1/4 cup red onion, thinly sliced
1/4 cup low-fat mayonnaise
1/4 cup asian-style dressing
1 tablespoon honey
2 tablespoons slivered almonds

Steps:

In a large bowl combine, lettuce,coleslaw mix (discard the salad packet) snap peas,carrots and red onion.
In a small bowl combine, mayonnaise, salad dressing and honey.
Whisk all together until smooth.
Add dressing to the salad mixture and sprinkle with almonds.
NOTE: For best results pour dressing over salad, (tossing lightly) right before you serve.

Nutrition Facts : Calories 69.4, Fat 1.9, SaturatedFat 0.2, Sodium 19.5, Carbohydrate 12.7, Fiber 3.4, Sugar 7.4, Protein 2.4

ASIAN-STYLE CHICKEN TOSSED SALAD

Asian-Style Chicken Tossed Salad image

Sure, it's an Asian-style chicken salad, but you'll find that the ingredients-like OJ, soy sauce and water chestnuts-are all close at hand.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 env. (0.7 oz.) GOOD SEASONS Garlic & Herb Dressing Mix
1/2 cup oil
1/4 cup orange juice
2 Tbsp. lite soy sauce
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (10 oz.) torn mixed salad greens
1 can (8 oz.) sliced water chestnuts, drained
1 can (11 oz.) mandarin oranges, drained
1/2 cup chow mein noodles

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.

Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 660 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 7 g, Protein 27 g

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