Chinese Shredded Chicken Salad Recipes

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CHINESE SHREDDED CHICKEN SALAD



Chinese Shredded Chicken Salad image

Make and share this Chinese Shredded Chicken Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 1h12m

Yield 8 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breast halves, about 5 oz. each
1/4 cup soy sauce
1/4 cup unseasoned rice wine vinegar
1 garlic clove, minced
1 tablespoon peanut butter
sugar, a pinch
Chinese hot mustard, a pinch
1/4 cup sesame oil
1 tablespoon chili oil
1 tablespoon canola oil
1 tablespoon sesame seeds
1 English cucumber, julienned
2 carrots, peeled and julienned
2 green onions, including tender green tops, thinly sliced on the diagonal
2 tablespoons finely chopped fresh cilantro

Steps:

  • Place chicken in a sauté pan and add water to cover.
  • Place over med-high heat and bring to a simmer.
  • Decrease heat to low and simmer, uncovered, until chicken is no longer pink in the center when cut into with a knife, 10-12 minutes.
  • Remove from heat and set aside to cool in the liquid.
  • In a bowl, combine the soy sauce, vinegar, garlic, peanut butter, sugar, and mustard.
  • Whisk to mix well.
  • Slowly whisk in the oils until incorporated.
  • Taste and adjust seasonings.
  • Place the sesame seeds in a frying pan over high heat; toast, shaking the pan, until light brown, about 2 minutes.
  • Immediately remove the pan.
  • Drain the chicken; shred by tearing the meat into long, thin pieces.
  • In a transportable bowl, combine the chicken, cucumber, carrots, green onions, and 1 T of the cilantro.
  • Pour over the dressing and mix well.
  • Taste and adjust the seasonings.
  • Garnish with the sesame seeds and the remaining 1 T cilantro.
  • Cover and keep chilled until ready to serve.

Nutrition Facts : Calories 180.3, Fat 11.8, SaturatedFat 1.7, Cholesterol 37.8, Sodium 592.5, Carbohydrate 4.4, Fiber 1.1, Sugar 1.8, Protein 14.7

CHINESE CHICKEN SALAD WITH TANGY DRESSING



Chinese Chicken Salad with Tangy Dressing image

Every good cook needs a recipe for Chinese Chicken Salad at her fingertips. I thought I'd share mine with you. The dressing is divine. This never fails to please! I usually roast a chicken in the oven for this -- but if I'm running short on time, I'll pick up a roasted chicken at the grocery store or Costco. I normally double the dressing part of the recipe -- just so I don't come up short.

Provided by Bobbie

Categories     < 4 Hours

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 17

4 cups chicken, cooked and shredded (skin removed)
1 large green cabbage, coarsely shredded
6 -8 green onions, thinly sliced (including some of the green tops)
1/2 cup fresh cilantro, rinsed, stemmed and chopped
1 (5 ounce) can sliced water chestnuts
1 (3 ounce) package Top Ramen noodles (save flavoring packet for another use)
3/4 cup sliced almonds
3 tablespoons rice wine vinegar
2 teaspoons dry mustard
4 teaspoons lemon juice
4 teaspoons soy sauce
3 -5 tablespoons sugar (depending on how sweet you like it)
1 large garlic clove (minced or pressed)
1 tablespoon grated fresh ginger
2 tablespoons sesame oil
2/3 cup canola oil
2 teaspoons sesame seeds

Steps:

  • To assemble salad (do this as close to serving as is possible).
  • Combine shredded cabbage, green onions, cilantro, water chestnuts & almonds. If making ahead, omit the almonds until final assembly.
  • Add chicken to cabbage mixture along either broken/crushed Top Ramen noodles. Mix well.
  • To make dressing:.
  • Combine all ingredients and mix thoroughly (I use a screw top jar to make the dressing in).
  • Pour dressing over salad and toss to coat.
  • This is a great main dish served with some fresh fruit and croissants.
  • Cooking time reflects the time to roast a chicken.

Nutrition Facts : Calories 369.4, Fat 28.6, SaturatedFat 3, Sodium 324, Carbohydrate 26.3, Fiber 5.6, Sugar 11.6, Protein 6.2

ASIAN SHREDDED CHICKEN



Asian Shredded Chicken image

Categories     Salad     Chicken     Ginger     Mushroom     Kid-Friendly     Quick & Easy     Lunch     Buffet     Sesame     Cilantro     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

1 (3-inch) piece fresh ginger, thinly sliced
1 1/2 pounds boneless skinless chicken breast halves
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1/2 teaspoon dried hot red pepper flakes
1 teaspoon Asian sesame oil
2 tablespoons vegetable oil
1 pound fresh shiitake mushrooms, stems discarded and caps thinly sliced
4 scallions, cut crosswise into thirds, then lengthwise into julienne strips
3 garlic cloves, minced
1/2 cup chopped fresh cilantro
Soft-leafed lettuce for serving

Steps:

  • Bring 1 1/2 inches water to a boil with ginger in a deep 12-inch skillet and add chicken. Poach at a bare simmer, turning over once, until just cooked through, 8 to 12 minutes. Transfer chicken with a slotted spoon to a plate and when cool enough to handle, finely shred.
  • Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.
  • Heat vegetable oil in cleaned skillet until hot but not smoking, then sauté mushrooms over moderately high heat, stirring, until golden, about 6 minutes. Add scallions, garlic, and salt and pepper to taste and sauté, stirring, until scallions are just softened, about 1 minute.
  • Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.

CHINESE CHICKEN SALAD



Chinese Chicken Salad image

Provided by Ellie Krieger

Categories     main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Steps:

  • Preheat oven to 350 degrees F.
  • Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
  • In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

Nutrition Facts : Calories 415 calorie, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 66 milligrams, Sodium 930 milligrams, Carbohydrate 41 grams, Fiber 9 grams, Protein 32 grams, Sugar 25 grams

SHREDDED CHICKEN SALAD



Shredded Chicken Salad image

A wonderfully delicious shredded chicken salad perfect for sandwiches, salads, and crackers! This is one of those things that gets more delicious the more it sits chilling.

Provided by Nicole Scammell

Time 1h20m

Yield 5

Number Of Ingredients 9

4 cups shredded cooked chicken
4 stalks celery, minced
2 large carrots, peeled and minced
1 cup mayonnaise
¼ cup sweet relish
1 tablespoon spicy brown mustard
½ medium lemon, juiced
¾ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Mix chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and pepper in a bowl until well combined. Place in the refrigerator to chill for at least 1 hour before serving.

Nutrition Facts : Calories 560.1 calories, Carbohydrate 10.8 g, Cholesterol 100.7 mg, Fat 43.6 g, Fiber 1.9 g, Protein 31.9 g, SaturatedFat 7.6 g, Sodium 852.3 mg, Sugar 5.9 g

CHINESE CHICKEN SALAD II



Chinese Chicken Salad II image

This is a crisp lettuce salad with a zippy sweet and sour dressing. Always a hit at a gathering, but doesn't store well. Very quick to prepare at the last minute.

Provided by LEA_B

Categories     Salad     Green Salad Recipes

Time 15m

Yield 9

Number Of Ingredients 12

1 head lettuce
1 cup chopped cooked chicken breast
1 (8 ounce) can chopped water chestnuts
1 bunch green onions, chopped
1 cup sliced almonds
1 (5 ounce) can chow mein noodles
½ cup vegetable oil
4 tablespoons vinegar
4 tablespoons white sugar
½ teaspoon salt
1 pinch ground black pepper
1 tablespoon poppy seeds

Steps:

  • In a small bowl, whisk together the oil, vinegar, sugar, salt, pepper, and poppy seeds, and set aside. Wash lettuce and tear into bite-sized pieces. To a large bowl, first add the lettuce, then the onions, water chestnuts, and chicken. Just before serving, top with the almonds, noodles and dressing, and toss lightly.

Nutrition Facts : Calories 335.4 calories, Carbohydrate 23.6 g, Cholesterol 11.7 mg, Fat 24.1 g, Fiber 3.9 g, Protein 9.2 g, SaturatedFat 3.1 g, Sodium 219.5 mg, Sugar 8.5 g

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