Shredded Chicken With Ginger And Cilantro Recipes

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CHINESE CHICKEN SALAD



Chinese Chicken Salad image

This Chinese Chicken Salad is loaded with fresh lettuce, cabbage, carrots, sweet mandarin oranges, crunchy almonds and cilantro all tossed together with a delicious ginger-sesame vinaigrette!

Provided by Kelly

Number Of Ingredients 17

2 cups cooked shredded chicken (I used rotisserie)
3 cups romaine lettuce, thinly chopped
2 cups napa cabbage, thinly chopped
2 cups red cabbage, thinly chopped
1 cup carrots, julienned or shredded
1/2 cup green onions, chopped
1/3 cup fresh cilantro, chopped
1 cup mandarin oranges
1/3 cup sliced almonds (or cashews)
Garnish with sesame seeds, optional
3 Tbsp rice wine vinegar
2 Tbsp reduced sodium soy sauce
2 cloves garlic, minced
2 Tbsp honey
1 Tbsp fresh grated ginger
2 tsp sesame oil
3 Tbsp olive oil

Steps:

  • To make the dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
  • To make the salad, combine all the ingredients in a large bowl and toss to combine.
  • Drizzle salad with ginger-sesame dressing and mix until fully coated. Garnish with sesame seeds, serve and enjoy!

Nutrition Facts : ServingSize 1/6th of recipe, Calories 289 calories, Sugar 12.8 g, Sodium 225 mg, Fat 17.2 g, SaturatedFat 3.1 g, Carbohydrate 19.9 g, Fiber 3.6 g, Protein 15.7 g

SHREDDED CHICKEN SALAD WITH CABBAGE, BELL PEPPER AND CILANTRO



Shredded Chicken Salad with Cabbage, Bell Pepper and Cilantro image

Provided by Megan Mitchell

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

5 cups shredded green cabbage
5 cups shredded red cabbage
4 cups shredded rotisserie chicken
4 scallions, thinly sliced on the bias, plus more for garnish
1 red bell pepper, thinly sliced into 2-inch-long strips
1/2 cup packed cilantro leaves, chopped, plus more for garnish
1 tablespoon toasted sesame seeds, plus more for garnish
1/2 cup creamy almond butter
1/2 cup tamari
1/4 cup rice wine vinegar
2 tablespoons honey
2 tablespoons Sriracha
1 lime, zested and juiced

Steps:

  • For the salad: In a large bowl, combine the green and red cabbage, chicken, the 4 scallions, bell pepper, the 1/2 cup cilantro and 1 tablespoon sesame seeds. Toss.
  • For the dressing: In a blender, combine the almond butter, tamari, vinegar, honey, Sriracha, lime zest and lime juice and blend until smooth.
  • Pour the dressing over the cabbage mixture and toss to combine. Let sit for a few minutes and toss again; the longer it sits the more the flavors absorb.
  • Scoop into a bowl and garnish with more cilantro, scallions and sesame seeds. Serve right away or refrigerate for up to 4 days.

SLOW COOKER CILANTRO-LIME SHREDDED CHICKEN



Slow Cooker Cilantro-Lime Shredded Chicken image

We love shredded chicken...I will often make large batches of it and freeze in meal size portions. This makes chicken tacos, enchiladas and other favorite chicken meals all that much faster to get on the table. For this chicken, I used what I had on hand in the freezer. I dropped a package of chicken breasts and a package of chicken thighs into the slow cooker...a good mix of white and dark meat! Along with some lime juice, olive oil and big hunks of cilantro and bam...Seriously y'all...the cilantro flavor totally infused into the chicken as it cooked all day. Perfect for using in your favorite Mexican chicken dish. Also, I should add that I got a large batch of cilantro for just $0.29!

Provided by ElizabethKnicely

Categories     Chicken

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
3 limes, juiced
1 onion, chopped
1 lb chicken breast, boneless skinless
1 lb chicken thigh, boneless skinless
2 garlic cloves, crushed
1/2 bunch cilantro
1/2 teaspoon ground cumin
salt, to taste
pepper, to taste

Steps:

  • Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
  • Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
  • Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
  • (Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
  • Cost me $5.56 for 3-4 meals worth of shredded chicken.

Nutrition Facts : Calories 495.1, Fat 31.4, SaturatedFat 8.4, Cholesterol 168.2, Sodium 162.5, Carbohydrate 8.6, Fiber 2, Sugar 2.1, Protein 44.2

CILANTRO CHICKEN WITH GINGER



Cilantro Chicken With Ginger image

This recipe comes from the little info card packed with the cilantro. It calls for skin on chicken legs, but you do what you use what you want. It is baked one and a half hours in the oven.

Provided by threeovens

Categories     Chicken Thigh & Leg

Time 1h40m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 7

1 tablespoon fresh ginger, grated
6 chicken legs
1/2 cup fresh cilantro, minced
1 tablespoon fresh jalapeno pepper, minced
6 garlic cloves, whole, unpeeled
2 tablespoons olive oil
1/4 cup soy sauce

Steps:

  • Preheat oven to 425 degrees F.
  • Combine olive oil, soy sauce, ginger, cilantro and jalapeno in a small bowl.
  • Place chicken legs in a single layer in a baking dish; pour mixture over chicken and turn to coat.
  • Place garlic cloves between the chicken in the baking dish; add 1/4 cup water and cover with aluminum foil.
  • Cook in oven for 1.5 hours; remove foil for the last 10 minutes of cooking to crisp the skin.
  • The garlic should have roasted and can be squeezed over the chicken if desired.

ASIAN SHREDDED CHICKEN



Asian Shredded Chicken image

Categories     Salad     Chicken     Ginger     Mushroom     Kid-Friendly     Quick & Easy     Lunch     Buffet     Sesame     Cilantro     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

1 (3-inch) piece fresh ginger, thinly sliced
1 1/2 pounds boneless skinless chicken breast halves
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1/2 teaspoon dried hot red pepper flakes
1 teaspoon Asian sesame oil
2 tablespoons vegetable oil
1 pound fresh shiitake mushrooms, stems discarded and caps thinly sliced
4 scallions, cut crosswise into thirds, then lengthwise into julienne strips
3 garlic cloves, minced
1/2 cup chopped fresh cilantro
Soft-leafed lettuce for serving

Steps:

  • Bring 1 1/2 inches water to a boil with ginger in a deep 12-inch skillet and add chicken. Poach at a bare simmer, turning over once, until just cooked through, 8 to 12 minutes. Transfer chicken with a slotted spoon to a plate and when cool enough to handle, finely shred.
  • Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.
  • Heat vegetable oil in cleaned skillet until hot but not smoking, then sauté mushrooms over moderately high heat, stirring, until golden, about 6 minutes. Add scallions, garlic, and salt and pepper to taste and sauté, stirring, until scallions are just softened, about 1 minute.
  • Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.

SHREDDED CHICKEN WITH GINGER AND CILANTRO



Shredded Chicken with Ginger and Cilantro image

Provided by Baita Daiwei Ting

Categories     Chicken     Garlic     Ginger     Herb     Steam     Dinner     Lime     Cilantro     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 10

2 chicken breast halves with skin and bone (1 1/2 pounds total)
1 1/2 teaspoons fresh lime juice
1 teaspoon Asian chile-bean paste with garlic (preferably Lan Chi)
1 teaspoon red-chile oil , or to taste
1 teaspoon Sichuan-pepper oil , or to taste
1 teaspoon finely grated (with a rasp) peeled fresh ginger
1/2 teaspoon finely grated (with a rasp) garlic
1/2 teaspoon minced fresh mild long red chile such as Holland
1/2 teaspoon salt
1 cup fresh cilantro sprigs

Steps:

  • Set a steamer rack inside a wide 6- to 8-quart pot and fill bottom with water (not above rack), then bring to a boil.
  • Arrange chicken in 1 layer in a shallow heatproof bowl small enough to fit just inside pot.
  • Steam chicken in bowl on rack, covered with lid, until just cooked through, about 25 minutes. Remove bowl from pot using tongs. When chicken is cool enough to handle, coarsely shred, discarding skin and bones. Reserve liquid in bowl.
  • Meanwhile, stir together lime juice, bean paste, red-chile oil, Sichuan-pepper oil, ginger, garlic, chile, salt, and 2 tablespoons reserved chicken liquid in a large bowl. Stir in chicken, cilantro, and salt to taste.

THAI COCONUT CHICKEN SOUP



Thai Coconut Chicken soup image

This easy, delicious Thai coconut chicken soup recipe is light and fragrant flavored with ginger, garlic, soy and lime.

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 14

1 shallot (finely chopped )
3 garlic cloves (crushed)
2 tsp crushed ginger
4 cups chicken stock
400 g (14oz) coconut milk
1-2 tsp fish sauce (to taste )
2 tsp soy sauce
250 g (½lb) mushrooms (sliced)
500 g (1lb) chicken breasts (poached and shredded )
2 tsp lime juice
1 tsp salt
300 g (10oz) noodles
chilli (to serve)
coriander/cilantro (to serve )

Steps:

  • In a large pot or Dutch oven set over medium-high heat, add a few tablespoons of vegetable oil and cook the shallot, garlic and ginger until fragrant.
  • Pour in the chicken stock, coconut milk and a teaspoon or two fish sauce then bring to a simmer. Allow to cook for 5 minutes.
  • Add the slices mushrooms, shredded chicken, soy sauce and lime juice. Bring to a simmer and allow to cook for 10 minutes. Season to taste.
  • Cook the noodles according to package instructions then drain.
  • Place noodles in large serving bowls.
  • Ladle over the soup then garnish with fresh sliced chillies and cilantro/coriander.

Nutrition Facts : Calories 349 kcal, Carbohydrate 47 g, Protein 21 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 53 mg, Sodium 824 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

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