Wasabi Chicken Rice Salad Recipes

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WASABI DRESSING AND WATERCRESS SALAD WITH CUCUMBER



Wasabi Dressing and Watercress Salad with Cucumber image

This is a very simple salad and takes no time to prepare. Watercress Salad with cucumber is a Western style salad but the Wasabi Dressing is full of Japanese flavour with soy sauce and a good amount of wasabi.

Provided by Yumiko

Categories     Salad

Time 5m

Number Of Ingredients 7

80g/2.8oz watercress
80g/2.8oz cucumber
2 tbsp light flavourless oil ((note 1))
1 tbsp soy sauce
1 tbsp grated wasabi/wasabi paste ((note 2))
1 tsp lemon juice
a pinch of sugar

Steps:

  • If watercress comes with long stems rather than in sprigs, cut them in half or into three pieces so that they can be picked up more easily.
  • Cut the cucumber vertically to quarters into sticks. Then cut each stick to 2cm pieces perpendicular to the first cut.
  • Add watercress and cucumber pieces to a bowl.
  • Add the Wasabi Dressing ingredients to a small jar and shake well until sugar is dissolved and there are no lumps of wasabi paste.
  • Add the dressing to the bowl of vegetables and dress well.
  • Transfer to a serving bowl.

CHICKEN AND CELERY SALAD WITH WASABI-TAHINI DRESSING



Chicken and Celery Salad With Wasabi-Tahini Dressing image

Inspired by the desire to make use of some leftover wasabi paste, this is the kind of chicken salad that's sure to become a go-to recipe. The best advice here is to make a large batch, and save it for multiple meals. Equally delicious cold or at room temperature, this salad is especially good in a sandwich, tucked into soft potato rolls. Embrace the wasabi and think of it as a hot mustard; you can even dial it back, starting with less, then adding more to taste. Lime juice lends a mellow acidity that rounds out the dressing.

Provided by Sue Li

Categories     dinner, easy, lunch, poultry, salads and dressings, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

2 small boneless, skinless chicken breasts (about 1 pound total)
Kosher salt
1/4 cup fresh lime juice, plus more lime wedges, for serving (3 to 4 limes)
1/4 cup tahini
1 to 2 tablespoons wasabi paste
2 garlic cloves, grated
1/2 teaspoon granulated sugar
8 to 10 celery ribs, plus 1/2 cup celery leaves
Sesame seeds, for serving

Steps:

  • In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.
  • While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.
  • Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.
  • Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.
  • Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.

ASIAN CHICKEN SALAD WITH WASABI DRESSING



Asian Chicken Salad with Wasabi Dressing image

This delectable poached-chicken salad, packed with Asian pear, cucumber, and bean sprouts, offers a double hit of wasabi.

Categories     chicken salad recipes     Melissa Rubel     poached chicken recipes     chicken breast recipes     wasabi dressing     Asian pear     wasabi peas

Time 40m

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
1/2 c. mayonnaise
1/4 c. rice vinegar
2 1/2 tbsp. wasabi powder
1 1/2 tsp. Asian sesame oil
1 1/2 tbsp. water
kosher salt and freshly ground pepper
2 head Boston lettuce
1 large Asian pear
1/2 seedless cucumber
2 scallions
1 c. mung bean sprouts
1/2 c. roasted wasabi peas

Steps:

  • In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer. Cook over moderately low heat until the chicken is white throughout, about 12 minutes. Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
  • Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil, and 1 1/2 tablespoons of water and season with salt and pepper.
  • In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts, and 2/3 cup of the wasabi dressing. Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad. Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas, and serve at once.

ASIAN CHICKEN SALAD WITH WASABI DRESSING



Asian Chicken Salad With Wasabi Dressing image

Recipe by F&W's Melissa Rubel, from Pairing of The Day: November 2008, How to Cook with Spices. An excellent "new way" of preparing chicken salad. The delectable poached-chicken salad packed with Asian pear, cucumber and bean sprouts, offers a double hit of wasabi. Melissa whisks wasabi powder -- a blend of mayonnaise, rice vinegar and sesame oil -- then garnishes the salad with crunchy wasabi peas.

Provided by Manami

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves (1 3/4 pounds)
1/2 cup mayonnaise
1/4 cup rice vinegar
2 1/2 tablespoons wasabi powder
1 1/2 teaspoons sesame oil
1 1/2 tablespoons water
kosher salt
fresh ground pepper
2 heads boston lettuce, torn into bite-size pieces
1 large Asian pear, halved cored and thinly sliced
1/2 seedless cucumber, halved lengthwise and thinly sliced on the bias
2 scallions, white parts and green parts, thinly sliced
1 cup mung bean sprouts
1/2 cup roasted wasabi peas, coarsely chopped

Steps:

  • In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer; cook over moderately low heat until the chicken is white throughout, about 12 minutes.
  • Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
  • Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
  • In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing.
  • Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad.
  • Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and.
  • Serve at once.

Nutrition Facts : Calories 314.6, Fat 13.4, SaturatedFat 2.1, Cholesterol 76.1, Sodium 293.2, Carbohydrate 19.6, Fiber 4.2, Sugar 9.4, Protein 30.1

ARICA'S WASABI SECRET SALAD WITH CHICKEN



Arica's Wasabi Secret Salad with Chicken image

Surprise kick of wasabi!

Provided by Nicole

Categories     Salad     Green Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 7

½ cup poppy seed salad dressing, divided
¼ cup slightly crushed wasabi peas, divided
2 teaspoons toasted sesame seeds, divided
3 skinless, boneless chicken breast halves
3 romaine lettuce hearts, chopped
1 large pear, peeled and slivered
½ cup dried cranberries

Steps:

  • Whisk 1/4 cup poppy seed dressing, 2 tablespoons wasabi peas, and 1 teaspoon sesame seeds in a large glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, about 1 hour.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place lettuce in a salad bowl; add pear, cranberries, remaining 2 tablespoons wasabi peas, and remaining 1 teaspoon sesame seeds.
  • Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook chicken on the grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool chicken slightly and slice.
  • Pour remaining 1/4 cup poppy seed dressing over lettuce mixture; toss to coat. Top salad with sliced chicken.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 41.8 g, Cholesterol 59.1 mg, Fat 16.6 g, Fiber 6.8 g, Protein 22.1 g, SaturatedFat 2.5 g, Sodium 349.8 mg, Sugar 23.4 g

WASABI CHICKEN SALAD



Wasabi Chicken Salad image

This recipe is easy to make and tastes great. I made it up last night while in a hurry, and had a taste for some wasabi. My family loved it.

Provided by Darcie Kelly

Categories     Spreads

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

1 (12 1/2 ounce) can chicken
4 teaspoons wasabi powder (or to taste)
1/4 cup low sodium soy sauce
1 pinch garlic powder
1/4 cup mayonnaise
diced cucumber, with seeds removed (optional)

Steps:

  • Mix all ingredients in a bowl using a fork.
  • Be sure you know how hot your particular brand of wasabi is, so you put enough!
  • Serve open faced on toast, or better yet, a toasted everything bagel.
  • This would also be good with canned turkey or tuna.
  • I recommend the low sodium soy because the canned chicken is already very salty.

WASABI SALAD DRESSING



Wasabi Salad Dressing image

Was looking for some new salad dressing that has spunk but unusual enough that you won't find in any store. This definitely meets the need and also goes great with most any meat or fish: tuna, salmon, chicken, shrimp, beef, etc. This stores well in the fridge.

Provided by MishainFL

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 7

1 cup garlic-seasoned rice wine vinegar
⅓ cup honey
2 tablespoons soy sauce
2 tablespoons wasabi paste
1 tablespoon sesame oil
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger

Steps:

  • Whisk rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger together in a bowl to make dressing.

Nutrition Facts : Calories 65.1 calories, Carbohydrate 13.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 624 mg, Sugar 12.1 g

ASIAN CHICKEN SALAD WITH WASABI VINAIGRETTE



Asian Chicken Salad With Wasabi Vinaigrette image

Provided by [email protected]

Categories     Salad

Number Of Ingredients 19

Zest and juice of 1 lime
2 tbsp prepared wasabi
2 tbsp seasoned rice wine vinegar
4 tsp canna-oil (preferably sesame)
1 tbsp peanut oil
1 tbsp low-sodium soy sauce
1 tsp agave nectar or honey
1/4 tsp ground ginger
freshly ground pepper, to taste
2 1/2 cups shredded cooked chicken (from 8 ounce chicken breast)
1/2 head Napa cabbage (shredded)
1/2 head romaine lettuce (chopped)
2 large carrots (shredded)
2 stalks celery (thinly sliced)
4 green onions (white and green parts) (cut on a diagonal)
1 cup julienned snow peas
1/2 cup chopped fresh mint leaves
1/2 cup chopped cilantro leaves
1/2 cup chopped roasted unsalted peanuts

Steps:

  • Put all the ingredients in a glass jar with a tight-fitting lid. Screw the lid on, making sure the seal is tight and shake vigorously to combine.
  • Combine all the ingredients except the peanuts in a large glass bowl. Pour the dressing over the salad and toss well to combine.Top with the peanuts before serving.

Nutrition Facts : Calories 10 kcal, ServingSize 1 serving

WASABI CHICKEN RICE SALAD



Wasabi chicken rice salad image

Use leftover chicken to make this easy rice bowl for lunch. With a punchy wasabi, lime and yogurt dressing, it's full of flavour and healthy too

Provided by Esther Clark

Categories     Dinner, Lunch, Supper

Time 15m

Number Of Ingredients 10

70g frozen edamame
½ tsp wasabi paste
2 tbsp fat-free natural yogurt
1 lime , juiced
1 tbsp sesame oil
70g cooked rice
3 radishes , quartered
1 tsp sesame seeds
1 cooked boneless, skinless chicken breast, sliced
¼ sheet dried seaweed , sliced into strips

Steps:

  • Put the edamame in a heatproof bowl and cover with boiling water. Leave for 10 mins, then drain. Mix the wasabi paste with the yogurt, lime juice and sesame oil.
  • Toss the rice with the edamame and radishes. Top with the sesame seeds, chicken and seaweed, then drizzle over the dressing to serve.

Nutrition Facts : Calories 568 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 0.4 milligram of sodium

ASIAN CHICKEN SALAD WITH WASABI DRESSING



Asian Chicken Salad with Wasabi Dressing image

This delectable poached-chicken salad, packed with Asian pear, cucumber and bean sprouts, offers a double hit of wasabi. First, F&W's Melissa Rubel Jacobson whisks wasabi powder into the dressing--a blend of mayonnaise, rice vinegar and sesame oil--then she garnishes the salad with crunchy wasabi peas.

Provided by HevyD

Categories     Salad

Time 40m

Yield 2

Number Of Ingredients 12

1 lb boneless, skinless Chicken Breast
1/2 cup mayo or sub Greek yogurt
1/4 cup Rice vinegar
2 1/2 tablespoons wasabi powder
1 1/2 teaspoons asian sesame oil
1 1/2 tablespoons water
2 heads boston lettuce torn into bite size pieces
1 large asian pear halved, cored, and thinly sliced
1/2 seedless cucumber halved lengthwise and thinly sliced on the bias
2 scallions white & green parts thinly sliced
1 cup Fresh mung bean sprouts
1/2 cup roasted wasabi peas coarsely chopped

Steps:

  • 1. In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer. Cook over moderately low heat until the chicken is white throughout, about 12 minutes. Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes. 2. Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper. 3. In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing. Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad. Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and serve at once.

Nutrition Facts : Calories 558 calories, Fat 26.1003320857318 g, Carbohydrate 23.6443562675323 g, Cholesterol 146.829787312924 mg, Fiber 2.49443748187808 g, Protein 55.7283641179364 g, SaturatedFat 4.16614991293562 g, ServingSize 1 1 Serving (482g), Sodium 576.181458111228 mg, Sugar 21.1499187856542 g, TransFat 1.90685178637541 g

WASABI-CRUSTED CHICKEN BREASTS



Wasabi-Crusted Chicken Breasts image

Categories     Chicken     Sauté     Wasabi     Sake     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 1/4 cups panko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread
4 teaspoons wasabi powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten to blend
4 skinless boneless chicken breast halves, flattened to 1/3-inch thickness between plastic wrap
4 tablespoons peanut oil
3 tablespoons teriyaki sauce
3 tablespoons sake
3 tablespoons low-salt chicken broth
3 green onions, thinly sliced

Steps:

  • Combine panko, wasabi powder, salt, and pepper in large shallow dish. Place eggs in pie dish. Dip chicken, 1 breast at a time, in egg, then in panko mixture. Turn to coat completely.
  • Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side. Transfer to platter. Repeat with remaining oil and chicken.
  • Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits. Drizzle sauce over chicken. Sprinkle with sliced green onions and serve.

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  • Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
  • In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing. Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad. Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and serve at once.


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