Incredible Asian Salad With Chicken Recipes

AMAZING ASIAN CHICKEN SALAD

Steps:

• Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
• To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

ASIAN CHICKEN SALAD

Steps:

• Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
• To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
• In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

ASIAN CHICKEN SALAD

Steps:

• 1/2 cup chow mein noodles, for garnish
• For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
• For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
• Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

ASIAN ISLAND GRILLED CHICKEN SALAD

Steps:

• Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
• Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
• Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
• Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
• Arrange salad on plates; top with bell pepper, onion, and chicken.

CRUNCHY ASIAN CHICKEN SALAD

Steps:

• Cook chicken tenders according to package directions. Meanwhile, whisk together mayonnaise, honey, vinegar, mustard and sesame oil., To serve, place romaine and coleslaw mixes in a large bowl; toss with dressing. Divide among four plates. Cut chicken into bite-sized pieces; place over salads. Sprinkle with noodles and almonds.

QUICK ASIAN CHICKEN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Whisk dressing ingredients together in a small bowl. Pour over salad; toss to coat. Refrigerate 8 hours or overnight.

ASIAN CHICKEN SALAD

Steps:

• Combine the brown sugar,soy sauce,sesame oil, vegetable oil,and rice wine vinegar To prepare the rice noodles heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them.
• As they begin to puff up remove them from the skillet and drain them on paper towels.
• be sure to cook them long enough as the under cooked noodles will be like eating needles.
• Once cooked add them to the salad mixture.
• In a large bowl combine the lettuce,chicken,green onions,and sesame seeds.
• Let chill about 10 minutes and just before serving add the cooked rice noodles.
• Serve in salad bowl and offer the salad dressing in a pourable container so your family can add as much dressing as they want.
• you can also pour the dressing over the top of the salad, toss and serve immediately.

ASIAN CHICKEN NOODLE SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
• Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
• In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
• Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

ASIAN ISLAND GRILLED CHICKEN SALAD

Steps:

• Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
• Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
• Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
• Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
• Arrange salad on plates; top with bell pepper, onion, and chicken.