Oriental Chicken Salad Cheshire Cat Recipes

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

Steps:

• Prepare dressing and set aside.
• Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• Once noodles have begun to slightly brown, add slivered almonds.
• If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
• Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• Add the ramen/almond mixture and stir well.
• Add dressing and stir to coat.
• I generally prepare the dressing right before serving.
• If it sits in the refrigerator too long, it gets very thick and won't remix well.
• Also, this amount of dressing is just the right amount to give the salad a good coating.
• If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
• If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

APPLEBEE'S ORIENTAL CHICKEN SALAD (COPYCAT)

Steps:

• Place all the dressing ingredients in a container with a lid and shake until thoroughly combined. Refrigerate until ready to use.
• Combine all the salad ingredients, reserving the green onions. Cover and refrigerate.
• Heat the oil to 375 degrees F.
• Whisk the eggs and buttermilk together in a medium bowl. Using another medium shallow bowl, combine the crushed cornflakes, flour and salt.
• Dip the chicken strips into the egg mixture, then dredge in the cornflake mixture, coating all sides.
• Working in batches, fry the chicken strips until deep golden brown, about 7-8 minutes. Drain on paper towels and slice.
• Arrange the salad on the plates, top with some sliced chicken in the center, sprinkle with toasted almonds, chow mein noodles, green onions, and serve with the Asian dressing.

PANERA BREAD ASIAN SESAME CHICKEN SALAD - COPYCAT

Steps:

• Preheat the oven to 350°.
• Cut the wonton wrappers into 1/4-inch strips.
• Heat about 2 inches of canola oil to 365° in a heavy skillet. Fry the wonton strips in the oil until they are crisp, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
• Spread the almonds out on a baking sheet. Toast them in the oven for 5 minutes, toss them around, and then toast for 5 minutes more. Remove from the oven and let cool.
• To make the dressing, in a bowl, mix together all of the ingredients except the oil. Use a wire whisk to blend well and then slowly drizzle in the oil to create an emulsion.
• To assemble the salad, in a large bowl, toss the romaine lettuce, cilantro, fried wonton strips, chicken and dressing.
• Transfer to plates and top with the sesame seeds and almonds.

WENDY'S MANDARIN CHICKEN SALAD

Steps:

• Add the dressing ingredients in a mixing bowl and blend with a mixer until combined. Chill before serving.
• As the dressing chills, add chicken breasts to a pot of boiling water. Reduce the heat, cover and simmer for 25 minutes or until cooked.
• Once the chicken is tender and no longer pink, remove from the pot and cut into bite sized pieces.
• Combine chicken and other remaining salad ingredients in a bowl.
• Toss the salad with the dressing and serve.

ORIENTAL CHICKEN SALAD

Steps:

• Layer cabbabge, chicken, onions, sesame seeds and nuts.
• Top with noodles and dressing.
• Toss before eating.

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.