Chinese Chicken Salad With Sesame Dressing Recipes

CHINESE CHICKEN SALAD WITH SESAME DRESSING

Steps:

• Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry the wonton skins in batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don't burn. Remove from the oil and drain on paper towels until cooled.
• In a large bowl, combine lettuce, chicken breast, green onion, almonds, and pasta.
• Add the dressing ingredients to a jar with a tight fitting lid and shake until until well mixed or whisk in a small bowl until the sugar dissolves.
• Dress the lettuce mixture with 2-3 tablespoons of sesame dressing and top with more sesame seeds, wonton strips, and serve.

CHINESE CHICKEN SALAD WITH SESAME DRESSING

Steps:

• In a large bowl, combine all of the salad ingredients, tossing until well mixed.
• In a small bowl, whisk together the dressing ingredients and then pour over the salad, tossing to coat.

CHINESE CHICKEN SALAD

Steps:

• In a glass jar add all the ingredients mentioned under salad dressing. Shake well until everything is mixed.
• In a salad bowl, big enough to hold all the ingredients, add all the veggies except fried noodles.
• If serving immediately, add fried noodles, pour the dressing and mix everything well.
• If serving later then store veggies, dressing and fried noodles separately. Mix everything before serving.

CHINESE CHICKEN SALAD WITH SESAME GINGER DRESSING

Steps:

• In a serving bowl, combine the first eight ingredients. In a small bowl, whisk the soy sauce, sherry or apple juice, oil and ginger. Pour over salad and toss to coat. Serve immediately with a slotted spoon.

CHINESE CHICKEN SALAD WITH PEANUT-SESAME DRESSING

Steps:

• Fill a large saucepan three-fourths full with water and bring to a boil.
• Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low.
• Simmer, uncovered, until tender, 20 to 25 minutes.
• Drain and let cool.
• Remove the skin from the chicken breasts, bone the breasts and hand shred the meat with the grain into strips about 1/2 inch thick and 2 inches long.
• Refill the large saucepan three-fourths full with water.
• Bring to a boil over high heat and add the salt.
• Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands.
• When the water comes to a second boil, boil for 1 minute longer.
• Pour the noodles into a colander and rinse thoroughly with cold running water.
• Drain thoroughly and transfer to a large bowl.
• Toss with the peanut oil to keep the noodles from sticking together.
• Set aside.
• If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes.
• If using black sesame seeds, leave them untoasted.
• In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or raw sesame seeds.
• Arrange the cooked noodles in a wide shallow bowl.
• Scatter the cucumber over the noodles and top with the chicken mixture.
• Cover and refrigerate until ready to serve.
• To make the dressing, in a small bowl, stir together the peanut butter, sesame paste, sugar, soy sauce and vinegar. In a small saucepan over medium heat, combine the peanut or corn oil, sesame oil and chili oil.
• When hot, add the garlic, ginger and green onion; saute gently until fragrant but not browned, about 15 seconds.
• Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute.
• Remove from the heat and let cool to lukewarm.
• Pour the warm dressing over the chicken salad and sprinkle with the peanuts.
• Serve immediately.