MUSTARD SHALLOT VINAIGRETTE
Provided by Food Network
Yield 1 cup
Number Of Ingredients 7
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
Provided by Food Network
Time 26m
Yield 8 to 10 servings
Number Of Ingredients 9
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
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 14
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
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
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
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
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
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
More about "chinois chicken salad with chinese mustard vinaigrette recipes"
CHINOIS CHICKEN SALAD RECIPE - WOLFGANG PUCK'S CHICKEN …
From delish.com
Cuisine FrenchServings 6Email [email protected]
- In a blender, mix soy sauce, rice wine, Chinese mustard, egg yolk, honey, sesame paste, chopped ginger, salt and pepper, and chili oil.
- Add 1/2 the vinaigrette and taste. Proceed, adding more dressing a little at a time, so that salad is not overdressed.
CHINESE CHICKEN SALAD | RECIPETIN EATS
From recipetineats.com
WOLFGANG’S CHINOIS CHICKEN SALAD WITH CHINESE MUSTARD …
From blogs.hsn.com
COPYCAT CHINOIS SALAD RECIPE (WITH VIDEO) - SUGAR, …
From sugarspiceandglitter.com
CHINOIS CHICKEN SALAD RECIPE - LOS ANGELES TIMES
From latimes.com
CRISTINA COOKS WOLFGANG PUCK'S CHINOIS CHICKEN SALAD
From hallmarkchannel.com
30 BEST SPRING CHICKEN RECIPES - EASY SPRING CHICKEN IDEAS - DELISH
From delish.com
HEALTHY CHINESE CHICKEN SALAD RECIPE - EAT THIS NOT THAT
From eatthis.com
RECIPE: CRUNCHY CHICKEN SALAD - TASTINGTABLE.COM
From tastingtable.com
CHINOIS CHICKEN SALAD RECIPE | WOLFGANG PUCK - THE GOURMET …
From thegourmetreview.com
CHINOIS CHICKEN SALAD (WOLFGANG PUCK) - HUNGRY HAPPENS
From hungryhappens.net
RECIPE: RAFFERTY'S SUNSHINE CHICKEN SALAD WITH SWEET ORANGE …
From recipelink.com
CHINOIS CHICKEN SALAD WITH CHINESE MUSTARD VINAIGRETTE
From recipenet.org
CHINOIS CHICKEN SALAD - TODAY
From today.com
TASTY CHINOIS CHICKEN SALAD RECIPE | RECIPES.NET
From recipes.net
CHICKEN CAESAR PASTA SALAD - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHINOIS CHICKEN SALAD | WOLFGANG PUCK | RECIPE - RACHAEL …
From rachaelrayshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love