Chinois Chicken Salad With Chinese Mustard Vinaigrette Recipes

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MUSTARD SHALLOT VINAIGRETTE



Mustard Shallot Vinaigrette image

Provided by Food Network

Yield 1 cup

Number Of Ingredients 7

1/4 cup champagne vinegar
3 tablespoons Dijon mustard
1 tablespoon clover honey
4 large, peeled shallots, thinly sliced, about 1/4 cup
1/4 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup extra virgin olive oil

Steps:

  • In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using.;

TRI COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE



Tri colored Vegetable Salad with Mustard Vinaigrette image

Provided by Food Network

Time 26m

Yield 8 to 10 servings

Number Of Ingredients 9

1 clove garlic, minced
1 shallot, minced
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
3 tablespoons olive oil
Coarse grained salt and cracked black pepper
1 pound green beans, ends trimmed, blanched to al dente
4 large carrots, peeled and shredded
4 small beets, peeled and shredded

Steps:

  • For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
  • For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.

BILL'S CHINESE CHICKEN SALAD



Bill's Chinese Chicken Salad image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 (6-ounce) chicken breast halves without skin, grilled and shredded
4 cucumbers, peeled, seeded, and sliced
2 tablespoons chopped pickled ginger
1 red bell pepper, seeded and sliced
1 scallion, sliced
2 tablespoons chopped fresh cilantro leaves
1 pinch chili flakes
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon whole sesame seeds
1/2 teaspoon black sesame seeds
1/2 teaspoon chili oil, optional
1 head green leaf lettuce, washed and torn
1 head romaine lettuce, washed and chopped

Steps:

  • Shred the chicken and set aside. Toss the next 11 ingredients together in a bowl. Set aside to marinate for 20 minutes. Add the shredded chicken and toss together.
  • Spin-dry the lettuces together and places equal portions in the center of chilled salad plates. Place 1/4 of the marinating cucumber mixture on top of each salad. Spoon the remaining vinaigrette equally over each salad.

ROAST CHICKEN WITH MUSTARD VINAIGRETTE



Roast Chicken with Mustard Vinaigrette image

Categories     Chicken     Roast     Low Carb     Rosemary     Sage     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

For chicken:
1 6- to 7-pound roasting chicken
1 large shallot
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup Mustard Vinaigrette
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
Fresh rosemary and sage sprigs

Steps:

  • To make chicken:
  • Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.
  • Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)
  • Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

CHICKEN SALAD WITH DIJON VINAIGRETTE



Chicken Salad with Dijon Vinaigrette image

I find myself turning to this quick and easy chicken salad for many weeknight dinners. It's the perfect combination of crunchy and salty. - Lynne Keast, Monte Sereno, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

2 tablespoons champagne vinegar or rice vinegar
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
10 cups torn Bibb or Boston lettuce
1 rotisserie chicken, skin removed, shredded
1/3 cup crumbled blue cheese
1/2 cup sliced almonds, optional

Steps:

  • In a large bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil until blended. Add lettuce, chicken, cheese and, if desired, almonds; toss to coat.

Nutrition Facts : Calories 275 calories, Fat 17g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CHINESE MUSTARD VINAIGRETTE



Chinese Mustard Vinaigrette image

This is the dressing used on Wolfgang Puck's Chinois Chicken Salad. He suggests also adding 1 egg yolk to the dressing; if doing so be sure to use pasteurized eggs, or just leave it out as I've done here.

Provided by Brookelynne26

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons Chinese mustard (Coleman's) or 2 teaspoons English mustard (Coleman's)
1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
1 1/2 tablespoons honey
salt
black pepper
2 -3 tablespoons peanut oil

Steps:

  • Put all of the ingredients, except the peanut oil, in a blender or food processor and blend until smooth. With the machine running, slowly pour in the oil. Taste and adjust the seasonings according to taste.

Nutrition Facts : Calories 144.6, Fat 13.6, SaturatedFat 2.1, Sodium 84.1, Carbohydrate 6.6, Sugar 6.5, Protein 0.2

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