Chicken And Watercress Salad With Hoisin Vinaigrette Recipes

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LIGHT CHINESE CHICKEN SALAD WITH HOISIN VINAIGRETTE



Light Chinese Chicken Salad With Hoisin Vinaigrette image

Make and share this Light Chinese Chicken Salad With Hoisin Vinaigrette recipe from Food.com.

Provided by Boo Chef in West Te

Categories     < 30 Mins

Time 20m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves, about 6 ounces each
salt & fresh ground pepper
4 teaspoons peanut or vegetable oil
1/3 cup rice vinegar
3 tablespoons hoisin sauce
1 1/2 tablespoons low sodium soy sauce
1 tablespoon grated fresh ginger
1 carrot, peeled and shredded
1/2 medium napa cabbage, sliced thin crosswise about 4 cups
1/2 large red bell pepper, stemmed seeded and sliced thin about 1 cup
1 cup bean sprouts
2 scallions, sliced thin
1 tablespoon minced fresh cilantro leaves
1 cup chow mein noodles

Steps:

  • Pat the chicken dry with paper towels, then season generously with salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on the first side, about 5 minutes. Flip the chicken over, add ½ cup water, and reduce the heat to medium-low. Cover and continue to cook until the thickest part of the breast is no longer pink and registers about 165 degrees on an instant-read thermometer, about 5 minutes. Transfer the chicken to a plate and cover with plastic wrap. Poke a few vent holes in the plastic wrap and refrigerate the chicken while preparing the other ingredients. When the chicken is cold, shred it into bite-sized pieces.
  • Meanwhile, shake the vinegar, remaining 1 tablespoon oil, hoisin, soy sauce, and ginger together in a jar with a tight-fitting lid; set aside.
  • Toss the shredded chicken, carrot, cabbage, red pepper, sprouts, scallions, and cilantro in a large serving bowl. Shake the dressing to recombine, pour it over the chicken salad, and toss to coat. Sprinkle with the chow mein noodles before serving.

Nutrition Facts : Calories 188.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 45.9, Sodium 373.7, Carbohydrate 11.7, Fiber 1.6, Sugar 4.2, Protein 20.2

ROAST CHICKEN WITH WATERCRESS



Roast Chicken with Watercress image

Provided by Jackie O'Halloran

Categories     Chicken     Leafy Green     Poultry     Roast     Low Carb     Low/No Sugar     Spring     Healthy     Watercress     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1 onion, sliced
6 garlic cloves, sliced
1 4-pound chicken
1 large bunch watercress, trimmed, chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large bunch watercress, trimmed

Steps:

  • Preheat oven to 350°F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve.

CRISPY ASIAN CHICKEN AND WATERCRESS SALAD



Crispy Asian Chicken and Watercress Salad image

Categories     Chicken     Ginger     Fry     Quick & Easy     Radish     Spring     Watercress     Gourmet

Yield Serves 2

Number Of Ingredients 14

For dressing
1/4 cup hoisin sauce
1/4 cup water
1 1/2 tablespoons soy sauce
1/2 teaspoon finely grated peeled fresh gingerroot
4 radishes
2 scallions
3/4 bunch watercress
3/4 cup fresh bean sprouts
For chicken
1 pound boneless chicken thighs with skin
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 cup vegetable oil for frying

Steps:

  • Make dressing:
  • In a small bowl whisk together dressing ingredients. Halve radishes lengthwise and cut crosswise into 1/8-inch-thick slices. Diagonally cut scallions into 1/4-inch-thick slices. Discard coarse stems from watercress. In a bowl chill radishes, scallions, watercress, and bean sprouts while preparing chicken.
  • Prepare chicken:
  • Pat chicken dry and season with salt. Cut chicken into 1/4-inch-thick strips, without removing skin. In a bowl stir together flour and cornstarch and add chicken, tossing until coated well. In a 12-inch skillet heat oil over moderately high heat until hot but not smoking and fry chicken in batches, separating pieces and turning them occasionally, until crisp and cooked through, 6 to 8 minutes. With a slotted spoon transfer chicken as fried to paper towels to drain.
  • In a bowl toss chicken with three fourths dressing. Toss vegetables with remaining dressing and combine with chicken.

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  • Whisk the vinegar, oil, soy sauce, hoisin, and ginger together in a medium bowl. Remove ½ cup dressing from the bowl and set it aside. Add the chicken to the remaining dressing in the bowl, toss to coat, and let marinate 10 minutes.
  • 4. Meanwhile, adjust an oven rack so it is 6 inches away from the broiler and heat the broiler. Coat the broiler pan top with vegetable spray. Remove the chicken from the marinade, discard the liquid, and lay the chicken breasts on the broiler pan top. Place the broiler pan top over the broiler pan bottom and place under the broiler. (Alternately, you can use a baking sheet pan lined with aluminum foil and sprayed with nonstick cooking spray.) Broil the chicken until lightly browned, about 4 minutes. Flip the chicken and broil until it is fully cooked, 3 ½ to 4 minutes.
  • Place the chicken on a clean plate and cover with plastic wrap. Poke a few vent holes in the wrap and refrigerate the chicken while preparing the other ingredients.
  • Shred the cooled chicken and toss it with the cabbage, romaine lettuce, red pepper, sprouts and scallions in a large serving bowl. Rewhisk the dressing, pour it over the chicken salad, and toss to combine (if you want to prevent leftovers from getting soggy, you may want to pour the dressing over each individual serving so you can store the dressing separately in the fridge to eat with the leftover salad). Sprinkle with the chow mein noodles and serve immediately.


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