Asian Tossed Chicken Salad Recipes
TOSSED GREEN SALAD WITH CHICKEN AND CRUSHED BLACK PEPPER
Use your favorite mix of crisp salad greens and salad dressing in this colorful, main dish salad topped with chicken strips. Crushed peppercorns add a pleasant boost of flavor.
Provided by McCormick
Categories Entrees,
Yield 4
Number Of Ingredients 9
Steps:
- Mix salad greens and vegetables in large bowl. Just before serving, drizzle with dressing; toss to coat.
- Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
Nutrition Facts : Calories 193 Calories
ASIAN CHICKEN SALAD WITH SESAME CHILI VINAIGRETTE
This Asian chicken salad has chicken, lots of veggies, and is topped with a seriously addicting homemade sesame chili vinaigrette.
Provided by Pinch of Yum
Categories Lunch
Time 35m
Number Of Ingredients 13
Steps:
- Cook the peas according to directions. Drain and let cool slightly.
- Combine chicken, cabbage, peas, carrots, cucumbers, and green onions. Toss to combine. Cover and chill for an hour.
- Whisk the chili sauce, honey, oil, vinegar, lime juice, and wasabi paste until well mixed. Chill for an hour.
- Pour dressing over salad and toss well. Sprinkle each serving with crushed peanuts.
Nutrition Facts : Calories 546 calories, Sugar 28.6 g, Sodium 1094.7 mg, Fat 22.2 g, SaturatedFat 4.3 g, TransFat 0.1 g, Carbohydrate 49 g, Fiber 9.5 g, Protein 41.9 g, Cholesterol 115.2 mg
ASIAN ROTISSERIE CHICKEN SALAD
For a salad with the best texture, shred the chicken instead of cubing it. The technique is simple: Holding a fork, tines down, in each hand, pull the meat into pieces along the grain.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 10
Steps:
- Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
- In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.
CHICKEN TOSSED SALAD
"My husband is picky about salads, but he loves this combination of fruit, meat and cheese," says Vanetta Servoss from Southaven, Mississippi. "With a package of greens and fully-cooked bacon, it goes together so quickly."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine the romaine, spinach and onions. Add the bacon, oranges, chicken, mozzarella cheese and almonds; toss gently. Drizzle with dressing; sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 220 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 406mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
CHANG'S CRISPY NOODLE SALAD
This back-of-packet salad from the packet of Chang's Crispy Noodles is an Aussie staple! I've tweaked the dressing slightly to make it less oily and reduce the sugar, and it's still just as good in my opinion.Serve with everything - it might have Asian roots, but it appears at every backyard BBQ alongside snags, steaks and kebabs!
Provided by Nagi
Categories Side Salad
Number Of Ingredients 9
Steps:
- Toast almonds: Lightly toast the slivered almonds in a small skillet over medium heat until lightly browned (no oil). Remove immediately and let cool.
- Dressing: Shake Dressing ingredients in a jar until sugar is dissolved. (This keeps for 3 weeks!)
- Shred cabbage: Cut cabbage (see photos in post, helpful): cut 1 slit down the middle lengthwise (or 2, if it's giant like the one I used). Then finely slice so it's shredded. Just use the top 1/2 - 2/3, mostly leafy part. Reserve the thick crunchy white part for another use (excellent in stir fries!).
- Toss everything except crispy noodles: Place cabbage in a big bowl with toasted almonds and green onions. Pour over Dressing, toss well.
- Add crispy noodles! Toss through noodles just before serving so they stay crisp!
ASIAN TOSSED SALAD
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
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
CHINESE CHICKEN SALAD
This Chinese Chicken Salad is loaded with fresh lettuce, cabbage, carrots, sweet mandarin oranges, crunchy almonds and cilantro all tossed together with a delicious ginger-sesame vinaigrette!
Provided by Kelly
Number Of Ingredients 17
Steps:
- To make the dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
- To make the salad, combine all the ingredients in a large bowl and toss to combine.
- Drizzle salad with ginger-sesame dressing and mix until fully coated. Garnish with sesame seeds, serve and enjoy!
Nutrition Facts : ServingSize 1/6th of recipe, Calories 289 calories, Sugar 12.8 g, Sodium 225 mg, Fat 17.2 g, SaturatedFat 3.1 g, Carbohydrate 19.9 g, Fiber 3.6 g, Protein 15.7 g
TOSSED CHICKEN SALAD
My mom came up with the recipe for this delicious chicken salad. It's great as a side dish or as a meal.-Gabriela Cappelli, Rock Springs, Wyoming
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Drizzle with salad dressing; toss to coat.
Nutrition Facts : Calories 199 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 463mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
ASIAN TOSSED CHICKEN SALAD
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
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
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 1/2 cup chow mein noodles, for garnish
- For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
- For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
- Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.
ASIAN CHICKEN SALAD
This Asian Chicken Salad makes for a great lunch. Most of a jalapeño's spiciness is in the ribs and seeds-omit them for a milder dressing. Swap cubed firm tofu for the chicken to make the salad vegetarian.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 15m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together lime juice, soy sauce, jalapeno, oil, and sugar until combined. Add cabbage, carrots, cilantro, mint, and chicken, and toss well to combine. Serve immediately.
Nutrition Facts : Calories 199 g, Fat 8 g, Fiber 4 g, Protein 24 g
More about "asian tossed chicken salad recipes"
HEALTHY ASIAN CHICKEN CHOPPED SALAD - THE LEMON BOWL®
From thelemonbowl.com
Estimated Reading Time 2 mins
- In a small bowl, whisk together dressing (peanut butter through garlic) until smooth. Add a bit of warm water, 1 tablespoon at a time, to thin if you prefer a thinner consistency. Note: you may need to add additional salt to taste.
- Drizzle dressing over the salad and toss well. Check for seasoning before serving and adjust accordingly.
ASIAN CHICKEN SALAD | THE RECIPE CRITIC
From therecipecritic.com
Estimated Reading Time 3 mins
- In a small mixing bowl whisk together honey, rice wine vinegar, mayonnaise, dijon mustard, and sesame oil. Set in the fridge until ready to use.
- In a medium skillet heat oil on medium heat. Prepare the chicken by pounding to about 1/2 inch thick. This helps them to cook faster and more even. In a shallow dish whisk egg and milk together. In another shallow disk combine crushed corn flakes and flour. Dredge the chicken in the egg/milk mixture and then coat well in the cornflakes. Place the coated chicken in the hot oil and cook on each side until chicken is no longer pink.
- While the chicken is cooking, prepare the salad by chopping the romaine, and cabbages. In a large bowl, toss with shredded carrots, chow mien noodles, and roasted almonds. Cut the chicken into bite sized chunks forming a a pile in the middle. Serve with dressing.
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- Combine all salad dressing ingredients, except for sesame seeds, and using only 1 tablespoon of soy sauce. Whisk until emulsified. Taste your dressing and add another 1 tablespoon of soy sauce, if desired, to make it saltier. Add 2 tablespoons sesame seeds to the dressing and mix them in.
- Combine all salad ingredients in a large bowl, except for 1 tablespoon of sesame seeds and chicken. Add the salad dressing to the salad and toss - do not add all salad dressing at once: you might not need all of it. Add just enough salad dressing to coat the salad ingredients.
- Serve the salad in the individual serving bowls and top with the remaining 1 tablespoon of sesame seeds and sliced chicken.
ASIAN CHICKEN SALAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (12)Servings 4
- Melt butter in a large nonstick skillet over medium-high heat. Add almonds; sauté 1 minute. Add noodles; sauté 3 minutes or until almonds and noodles are toasted. Set aside.
- Combine soy sauce and next 6 ingredients (through chile paste) in a large bowl, stirring with a whisk. Add cabbages, chicken, and cilantro; toss gently to coat. Top with oranges and almond mixture.
CHOPPED ASIAN SALAD - CREME DE LA CRUMB
From lecremedelacrumb.com
Estimated Reading Time 5 mins
- Combine lettuce, veggies, sunflower seeds, and cranberries in a large bowl. Add dressing and toss to combine. Serve immediately. *If making ahead, cover and chill salad and reserve dressing until just before serving.
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