CRUNCHY SESAME CHICKEN SALAD
Stop in the deli for a rotisserie chicken, and grab a few convenience items from the produce section, and you can have this tasty Asian salad mixed 15 minutes after you get home.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In large serving bowl, toss all ingredients except onions until evenly coated. Sprinkle with onions.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 810 mg, Sugar 14 g, TransFat 0 g
CRUNCHY CHICKEN SALAD WITH SHIITAKE MUSHROOMS, SPICY SESAME DRESSING AND PEANUTS
Steps:
- Make dressing:
- Whisk vinegar and mustard in medium bowl. Gradually whisk in both oils, then soy sauce. Mix in green onions and crushed red pepper. Season to taste with salt and pepper.
- Make salad:
- Combine cucumbers, carrots and mint in large bowl. (Dressing and salad can be made 4 hours ahead. Cover seperately and chill. Bring to room temerature before using.)
- Place chicken and mushrooms in large glass baking dish. Pour 1/2 cup plus 2 tablespoons dressing over and turn to coat. Cover; chill 30 minutes to 1 hour.)
- Prepare barbeque (medium heat). Remove chicken and mushrooms from marinade; sprinkle with salt and pepper. Grilled chicken until cooked through, about 4 minutes per side. Transfer to work surface. Grill mushrooms until tender, about 2 minutes per side. Pour enough dressing over salad to coat and toss gently to blend. Season with salt and pepper. Transfer to large platter. Halve mushrooms and tuck in among chicken slices. Drizzle chicken with remaining dressing. Sprinkle with nuts and serve.
SESAME CHICKEN SALAD
Flavorful and so delicious, this sesame chicken salad will wow you!
Provided by MommyBennett
Categories BBQ & Grilling Chicken Salads
Time 8h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
- While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
- Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.
Nutrition Facts : Calories 687.9 calories, Carbohydrate 30.5 g, Cholesterol 85.5 mg, Fat 51.5 g, Fiber 5.3 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1316.8 mg, Sugar 16.6 g
CRUNCHY ASIAN CHICKEN SALAD
I love their crunchy, citrusy salad so much that once I made my husband drive an hour to the nearest Applebee's restaurant just so I could eat it! It was time to come up with my own version. I'm completely happy with the results-and my husband is, too! Find more of my recipes at my blog, mandysrecipeboxblog.com. -Mandy Bird, Holbrook, Idaho
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 419 calories, Fat 25g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 602mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 7g fiber), Protein 12g protein.
SPECIAL SESAME CHICKEN SALAD
With its delicious mix of crunchy peanuts, tangy dried cranberries and mandarin oranges, this colorful Asian chicken salad is a definite crowd-pleaser. Water chestnuts and a teriyaki dressing give this main dish its Asian flare. -Carolee Ewell, Santaquin, Utah
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 22 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions; drain and place in a very large bowl. , In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours. , Just before serving, add the remaining ingredients; gently toss to coat.
Nutrition Facts : Calories 302 calories, Fat 16g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 358mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 3g fiber), Protein 10g protein.
CHICKEN SALAD WITH LEMON-SESAME DRESSING
This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It's good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.
Provided by Ali Slagle
Categories dinner, lunch, quick, weeknight, poultry, salads and dressings, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
- In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
- When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)
CRUNCHY CHICKEN SALAD
Picnic time! Pack Crunchy Chicken Salad for your next picnic in the park!
Provided by Betty Crocker Kitchens
Categories Entree
Time 22m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
- Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.
Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg
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- FOR THE DRESSING: Place the rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil, add the sugar and garlic cloves and let the sugar dissolves, about 1 minute. Remove the rice vinegar mixture from the stove and discard the garlic cloves. Place the rice vinegar mixture in a mason jar and add the sesame oil, canola oil, soy sauce and toasted sesame seeds. Allow the dressing to come to room temperature, about 10-15 minutes. Screw on the lid and give it a good shake until the dressing mixes together. Please note, homemade salad dressing will separate as it sits, just give it a good shake before pouring onto the salad.
- ASSEMBLE THE SALAD: In a large bowl, combine all the ingredients for the salad and top with the sesame vinaigrette. Serve immediately.
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