Favorite Chinese Chicken Salad Recipes

CHINESE CHICKEN SALAD

Steps:

• Marinate chicken in combination of soy sauce, hoisin sauce, sesame oil and pepper in a large bowl for 30 minutes.
• Preheat oven to 350 degrees F.
• Bake chicken (with any remaining marinade juices) in a shallow dish for 15-20 minutes or until chicken runs clear
• Remove from oven and let sit for 5 minutes before cutting into strips.
• Heat a skillet over medium-high heat and add almonds. Cook for about 2 minutes and then add ramen noodles to toast for another 2 minutes or starting to brown. Add sesame seeds and cook for 1 more minute or until everything is lightly browned.
• Combine cabbage, carrot, edamame and green onions in a large salad bowl.
• Add almonds, noodles and sesame seeds to salad.
• Combine all dressing ingredients.
• Top salad with chicken, cilantro (if using) and desired amount of dressing. Mix well.
• Salad keeps in the fridge for 2-3 days. Will keep longer if you reserve dressing for before serving.
• Enjoy room temperature or cold.

THE BEST CHOPPED CHINESE CHICKEN SALAD RECIPE

Steps:

• In a small jar with a tight-fitting lid, combine oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Shake vigorously until combined.
• Allow flavors to blend at room temperature while preparing the rest of the salad. Or, refrigerate for up to 4 days.
• In a large bowl, combine the chicken, cabbage, carrots, scallions, and cilantro. Shake the dressing to recombine and pour over the salad.
• Toss until evenly coated. Sprinkle with chow mein noodles and sesame seeds, if using, and serve.

CHINESE CHICKEN SALAD

Steps:

• Add all of the dressing ingredients to a mason jar with a tight fitting lid or a small bowl. Shake jar or whisk dressing vigorously. Remove 3 tablespoons dressing to a bowl with the chicken. Stir until evenly coated. Let chicken marinate while you prep the vegetables. Refrigerate the remaining dressing.
• Add all salad ingredients to a large bowl except for wonton strips IF you are expecting leftovers. Whisk/shake salad dressing and drizzle desired amount of dressing over salad and toss until well combined. Add wontons strips to individual servings if expecting leftovers.

CHINESE CHICKEN SALAD

Steps:

• Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
• Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
• Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!

CHINESE CHICKEN SALAD

Steps:

• Make fried wontons:
• Cut wonton wrappers into 1/2-inch-wide strips and separate on paper towels.
• Heat 3/4 inch oil in a wide 3-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry strips, 5 or 6 at a time, gently turning over once with a slotted spoon, until just golden, 15 to 30 seconds per batch (some strips will fold and curl). Transfer to paper towels to drain, then season with salt.
• Make salad:
• Cook snow peas in a 4-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. Cut diagonally into 1-inch-wide pieces and put in a large bowl with cabbage and romaine.
• Whisk together soy sauce, lemon juice, sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well. Toss chicken and scallions with 1/3 cup of dressing in another large bowl. Whisk remaining dressing (it will separate), then add cabbage mixture, cilantro, almonds, and sesame seeds to chicken and toss with enough remaining dressing to coat. Sprinkle with wontons (if using).

BEST RAMEN NOODLE CHINESE CHICKEN SALAD RECIPE

Steps:

• Crush or break apart the Ramen noodles and reserve the seasoning packet for the salad dressing.
• Heat the 1/2 teaspoon oil in a skillet on medium-high heat and toast the seeds and almonds until lightly browned.
• In a large bowl, combine the chopped chicken, shredded cabbage, green onions, noodle pieces, seeds, and almonds.
• In a small or medium bowl, whisk together the dressing ingredients. Pour the dressing over the salad and stir to coat. Serve as a main dish or side dish.

CHINESE CHICKEN SALAD

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.

CHINESE CHICKEN SALAD DRESSING

Steps:

• Combine all ingredients in a jar with tight lid or a pour top shaker bottle.
• Shake to combine well, until sugar is well dissolved.
• Put in refrigerator over night.
• (I add a bit more soy sauce, for my taste).
• Shake well and pour over salad made with: pouched chicken, romaine lettuce, mandarine oranges, snow peas, slivered almonds, seseme seeds, crisp Chow Mein noodles, etc.