DOM'S CHINESE CHICKEN SALAD DRESSING
Make and share this Dom's Chinese Chicken Salad Dressing recipe from Food.com.
Provided by Chocolatl
Categories Salad Dressings
Time 6m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Heat vinegar in a non-reactive pan over medium heat.
- Add water and sugar, and bring to a boil.
- When sugar is dissolved, remove from heat.
- Add plum sauce, soy sauce, ginger, garlic, and sesame oil.
- Refrigerate overnight.
CHINESE CHICKEN SALAD
Provided by Ree Drummond : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
- For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
- Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.
EASY CHINESE CHICKEN SALAD
This salad is always a hit. Everyone loves it! Can be refrigerated 2 to 3 hours before serving.
Provided by Rachel
Categories Salad Coleslaw Recipes No Mayo
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 12.5 g, Cholesterol 37.5 mg, Fat 28.5 g, Fiber 3.2 g, Protein 14.7 g, SaturatedFat 4.7 g, Sodium 486.2 mg, Sugar 7 g
CHINESE CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
CHINESE CHICKEN SALAD
Here's a cool, easy entree perfect for steamy summer days! You can do most of the preparation for this dish ahead of time and just mix it together before serving. The crispy lettuce and wonton skins keep this dish light, while the chicken and dressing give it wonderful flavor. -Shirley Smith, Yorba Linda, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside. , In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.
Nutrition Facts :
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