Asian Chicken Salad With Orange Ginger Dressing Recipes

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CHINESE CHICKEN SALAD WITH SESAME GINGER DRESSING

"Here's a main dish that's a refreshing change of pace for dinner," writes Linda LaPresle from Glendora, California. "Chock-full of veggies, it's a treat for the two of us," she says, "and so easy to multiply for drop-in guests." TIP: Use any remaining water chestnuts or bean sprouts in a stir-fry, salad or Asian-flavored wrap sandwich later.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12



Chinese Chicken Salad with Sesame Ginger Dressing image

Steps:

  • In a serving bowl, combine the first eight ingredients. In a small bowl, whisk the soy sauce, sherry or apple juice, oil and ginger. Pour over salad and toss to coat. Serve immediately with a slotted spoon.

Nutrition Facts : Calories 248 calories, Fat 9g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1030mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges

1-1/2 cups shredded napa cabbage
3/4 cup canned bean sprouts, rinsed and drained
3/4 cup frozen peas
3/4 cup chopped cucumber
3/4 cup shredded cooked chicken breast
1/3 cup sliced water chestnuts
1 green onion, thinly sliced
1 tablespoon chopped peanuts
3 tablespoons reduced-sodium soy sauce
2 teaspoons sherry or unsweetened apple juice
2 teaspoons sesame oil
3/4 teaspoon ground ginger

ASIAN CHICKEN SALAD WITH ORANGE-GINGER DRESSING

This Asian inspired salad makes for a lovely luncheon or supper. The contents of the salad can easily be adjusted to whatever you like or have on hand. If you prefer a vegetarian meal, omit the chicken or use tofu instead. Won't be chicken salad but will still be delicious.

Provided by justcallmetoni

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14



Asian Chicken Salad With Orange-Ginger Dressing image

Steps:

  • Using a blender or food processor, blend all of the dressing ingredients (yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon) until smooth and creamy. Refrigerate until ready to use.
  • To assemble salads, place lettuce into large serving bowl or onto 4 serving plates. Toss together remaining ingredients except almonds on top of lettuce.
  • Drizzle 1/2 of dressing on salad, reserving remaining portion so that guests can adjust amount to taste.
  • Garnish with sliced almonds (optional).

Nutrition Facts : Calories 173.5, Fat 4.6, SaturatedFat 0.7, Cholesterol 30.4, Sodium 206.6, Carbohydrate 19.2, Fiber 3.8, Sugar 13.8, Protein 15.7

1/2 cup plain nonfat yogurt
2 tablespoons orange juice
3/4 teaspoon grated fresh gingerroot
1/4 teaspoon salt
1 teaspoon white sugar
1/4 teaspoon dried orange peel
1 pinch cayenne pepper
1 pinch ground cinnamon
6 cups romaine lettuce, cleaned and cut into pieces
1 cup cooked boneless skinless chicken breast, cut into matchstick pieces
1 red pepper, julienned
1 (11 ounce) can mandarin oranges in juice, drained
1/2 cup sliced water chestnuts, drained
1/4 cup sliced almonds (optional garnish)

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17



Crunchy Cabbage Salad with Chicken and Orange Ginger Dressing image

Steps:

  • For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
  • Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

Breast meat of 1 store-bought rotisserie chicken
6 scallions, thinly sliced
1 red bell pepper, cored and thinly sliced lengthwise
1/2 small head napa cabbage, thinly sliced crosswise
1/2 small head iceberg lettuce, shredded
2 cups (about 4 ounces/115 grams) bean sprouts
One 8-ounce/227-gram can sliced water chestnuts, coarsely chopped
1/2 cup coarsely chopped fresh cilantro leaves
1/2 cup roasted unsalted peanuts or soybeans
1 cup crispy chow mein noodles
2 large navel oranges
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
1 small clove garlic, grated
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper

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