Chicken Salad With Cilantro And Ginger Recipes

CILANTRO CHICKEN SALAD

Cilantro Chicken Salad image

This easy chicken salad recipe is made with scallions, cilantro with a hint of lime. It's a tasty twist on traditional chicken salad with some Latin flavor!

Provided by Gina

Categories Lunch

Time 15m

Number Of Ingredients 10

Ingredients

7 oz cooked chicken breast (shredded or diced)
2 tbsp light mayonnaise (full fat for Keto)
1 small scallion (chopped)
2 tsp lime juice
2 tbsp chopped cilantro
kosher salt and pepper
1/8 teaspoon garlic powder
1/8 teaspoon cumin
1/8 teaspoon chile powder
low sodium chicken broth (check labels for Keto or use bullion)

Steps:

Combine cooked chicken, mayonnaise, scallions, lime juice, and cilantro.
Season to taste with salt, pepper, garlic powder, cumin, and chile powder.
Add a little chicken broth if chicken seams too dry, 1 tbsp at a time.

Nutrition Facts : ServingSize 1 /2, Calories 160.5 kcal, Carbohydrate 3 g, Protein 23 g, Fat 6 g, Fiber 0.5 g, SaturatedFat 0.5 g, Cholesterol 61.5 mg, Sodium 151.5 mg, Sugar 1 g

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

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

Ingredients

2 cups cooked shredded chicken (I used rotisserie)
3 cups romaine lettuce, thinly chopped
2 cups napa cabbage, thinly chopped
2 cups red cabbage, thinly chopped
1 cup carrots, julienned or shredded
1/2 cup green onions, chopped
1/3 cup fresh cilantro, chopped
1 cup mandarin oranges
1/3 cup sliced almonds (or cashews)
Garnish with sesame seeds, optional
3 Tbsp rice wine vinegar
2 Tbsp reduced sodium soy sauce
2 cloves garlic, minced
2 Tbsp honey
1 Tbsp fresh grated ginger
2 tsp sesame oil
3 Tbsp olive oil

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

DELICIOUS CILANTRO CHICKEN SALAD

Delicious Cilantro Chicken Salad image

This delicious and tasty chicken salad is seasoned with fresh chopped cilantro, lime juice, and poultry seasoning.

Provided by matchin

Categories Salad

Time 1h25m

Yield 10

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, or more as needed
2 pounds skinless, boneless chicken breasts, or more to taste, cut into bite-sized pieces
1 teaspoon garlic powder, plus more to taste
kosher salt and ground black pepper to taste
1 pinch poultry seasoning, or more to taste
1 cup chopped celery
1 cup red onion, chopped
¼ cup slivered almonds, or to taste
3 tablespoons mayonnaise, or to taste
2 squeezes lime juice, or to taste
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon chopped fresh cilantro, or more to taste

Steps:

Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
Cover and refrigerate for about 1 hour. Serve chilled.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 3.2 g, Cholesterol 53.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 98.1 mg, Sugar 1.2 g

ASIAN NOODLE SALAD WITH CHICKEN AND CILANTRO

Asian Noodle Salad with Chicken and Cilantro image

Keep your cool in the kitchen with this no-cook noodle salad. The star of this recipe is the Vietnamese-style sauce, with ginger, garlic, jalapeno, rice vinegar, and sugar.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 30m

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tablespoons minced fresh ginger
3 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup dark-brown sugar
3/4 cup rice vinegar
4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature
1 package (8.8 ounces) cellophane (bean-thread) noodles, prepared according to package instructions
1 English cucumber, cut into 3-inch sticks
2 cups fresh cilantro leaves

Steps:

In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.

Nutrition Facts : Calories 608 g, Fat 14 g, Fiber 1 g, Protein 42 g

CHICKEN ROASTED WITH GINGER AND CILANTRO

Chicken Roasted With Ginger and Cilantro image

There is something about the combination of fresh ginger and cilantro that tastes very Indian, very Delhi, to me, very much like home. In India, where few people have ovens, the chicken is browned first with the spices in a pan and then cooked on top of the stove over a low flame. I have, over the years, mastered making it in the oven, only because it requires much less effort and the results are exactly the same. This chicken may be served hot, with rice or breads (pita bread would be fine too), a green vegetable, and black beans served on the side, but it is also excellent when cold and perfect for picnics.

Provided by Madhur Jaffrey

Categories Chicken Ginger Bake Picnic Cilantro Roast Dinner Yogurt Wheat/Gluten-Free

Yield Serves 4-5

Number Of Ingredients 8

Ingredients

3 1/2 pounds chicken legs, separated into drumsticks and thighs (5 legs)
1 1/2 teaspoons salt
Freshly ground black pepper, generous amounts
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon garam masala, (homemade is best, but store-bought will do)
1 teaspoon finely grated peeled fresh ginger
2 tablespoons plain yogurt, preferably the acidophilus variety sold in health-food stores
1 cup chopped fresh cilantro (do not use the coarser stems)

Steps:

Preheat oven to 400°F.
Lay the chicken pieces in a single layer in a lasagna-type baking dish. Sprinkle the salt, pepper, cayenne, and garam masala evenly on both sides and pat in. Now rub the ginger, yogurt, and cilantro all over the pieces. Make sure that the chicken pieces end up skin-side down. Place the baking dish in the oven and bake 25 minutes. Turn the chicken pieces over. Continue to bake, basting with the pan juices every 10 minutes, until the chicken is cooked through and the top has browned, another 35 minutes.

CILANTRO CHICKEN WITH GINGER

Cilantro Chicken With Ginger image

This recipe comes from the little info card packed with the cilantro. It calls for skin on chicken legs, but you do what you use what you want. It is baked one and a half hours in the oven.

Provided by threeovens

Categories Chicken Thigh & Leg

Time 1h40m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon fresh ginger, grated
6 chicken legs
1/2 cup fresh cilantro, minced
1 tablespoon fresh jalapeno pepper, minced
6 garlic cloves, whole, unpeeled
2 tablespoons olive oil
1/4 cup soy sauce

Steps:

Preheat oven to 425 degrees F.
Combine olive oil, soy sauce, ginger, cilantro and jalapeno in a small bowl.
Place chicken legs in a single layer in a baking dish; pour mixture over chicken and turn to coat.
Place garlic cloves between the chicken in the baking dish; add 1/4 cup water and cover with aluminum foil.
Cook in oven for 1.5 hours; remove foil for the last 10 minutes of cooking to crisp the skin.
The garlic should have roasted and can be squeezed over the chicken if desired.

ASIAN SESAME SALAD

Asian Sesame Salad image

Sesame chicken salad with napa cabbage, green onions, cilantro, crunchy almonds, and delicious sesame dressing. It's so fresh and flavorful!

Provided by Katya

Categories Salad

Time 25m

Yield 4

Number Of Ingredients 16

Ingredients

2 Tbsp. toasted sesame oil
3 Tbsp. extra-virgin olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. honey
2 tsp. fresh lime juice
1 garlic, minced
1/2 tsp. freshly grated ginger
Kosher salt and fresh black pepper
1 lb. napa cabbage, thinly sliced
2 medium carrots, peeled and cut into ribbons using a vegetable peeler
2 small cucumbers or 1/2 English cucumber, thinly sliced
3 green onions, sliced on sharp diagonal
1 cup chopped cilantro
1/2 cup toasted sliced almonds
2 tsp. toasted sesame seeds
12 oz. cooked grilled chicken, roasted chicken, or rotisserie chicken, thinly sliced

Steps:

In a small bowl, whisk together the ingredients for the salad dressing. Season with salt and pepper, to taste.
In a large bowl, combine all the ingredients for the salad. Pour the dressing over the salad and toss to combine. Taste for salt and pepper. Serve immediately.

Nutrition Facts : Calories 504 calories, Sugar 15.7 g, Sodium 110.1 mg, Fat 34.4 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 25.3 g, Fiber 6.6 g, Protein 27.4 g, Cholesterol 63.8 mg

GINGER CHICKEN WITH CRISP NAPA SALAD

Ginger Chicken With Crisp Napa Salad image

Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply double the recipe.

Provided by Yewande Komolafe

Categories dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breasts (about 6 ounces each), patted dry
Kosher salt
2 tablespoons finely grated ginger (from a 2-inch piece)
1 garlic clove, finely grated
¼ cup chopped fresh cilantro
½ teaspoon ground cayenne
6 tablespoons neutral oil, such as grape seed or canola
1 lime
½ small head napa cabbage, cut lengthwise (about 1 pound)
1 seedless cucumber (Persian or English), thinly sliced
½ cup sliced chives (1/2-inch lengths)
½ cup mint leaves
2 tablespoons rice vinegar, distilled white vinegar or apple cider vinegar

Steps:

Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a rolling pin or a bottle, pound each to an even ½-inch thickness. Season both sides with salt.
In a small bowl, combine the ginger, garlic, cilantro, cayenne and 4 tablespoons oil. Finely grate the lime zest directly into the bowl; reserve the lime. Rub both sides of the chicken breasts with the marinade. Let sit at room temperature for at least 10 minutes.
Meanwhile, cut the cabbage lengthwise, core it, then slice crosswise into ½-inch-thick strips. Transfer to a large bowl and toss in the cucumber slices, chives and mint leaves.
Heat a large skillet over medium-high heat. Pour in 1 tablespoon oil and heat until shimmering, about 1 minute. Place the chicken breasts in the skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Cut the reserved lime in half and squeeze the juice over the chicken; slice the chicken. Transfer the chicken to serving plates and slice.
Toss the cabbage mixture with the vinegar and remaining 1 tablespoon oil. Season to taste with salt and serve alongside the chicken.

CHICKEN SALAD WITH CILANTRO AND GINGER

Chicken Salad with Cilantro and Ginger image

Provided by Elnora Shick

Categories Salad Chicken Ginger Leafy Green Herb Sauté Bon Appétit San Francisco California

Yield Serves 4

Number Of Ingredients 14

Ingredients

1/2 cup soy sauce
1/4 cup oriental sesame oil*
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
1 pound skinless boneless chicken breast halves
2 tablespoons vegetable oil
1/2 teaspoon chili oil*
1 head romaine lettuce, torn into bite-size pieces
1/2 cup fresh cilantro leaves
1/2 red onion, thinly sliced
1 large ripe tomato, sliced
1/4 cup sesame seeds, toasted
1/4 cup slivered almonds, toasted
*Available at specialty foods stores, oriental markets and in the oriental section of some supermarkets.

Steps:

Combine soy sauce, oriental sesame oil, vinegar and ginger in small bowl. Cut chicken crosswise into 1/4-inch-wide strips. Place chicken in medium bowl. Mix in 1/4 cup of soy mixture. Let chicken marinate 30 minutes.
Heat vegetable oil and chili oil in heavy large skillet over medium heat. Add chicken to skillet and cook until springy to touch, stirring constantly, about 2 minutes. Transfer chicken to plate and cool.
Combine lettuce, cilantro, onion and tomato in large bowl and arrange on platter. Top mixture with chicken. Sprinkle salad with sesame seeds and almonds. Spoon some soy mixture over chicken salad. Serve, passing remaining soy mixture separately.

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