Warm Asian Chicken Orange Salad Recipes

Steps:

• For dressing, in a small bowl, whisk the first eight ingredients; set aside. , In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°., On four plates, divide the salad greens, red pepper, onions, bean sprouts and oranges. Slice chicken; arrange on salads. Sprinkle with peanuts; drizzle with dressing.

Steps:

• In 1-gallon resealable food-storage plastic bag, mix Bisquick mix and coconut. Pour sesame-ginger dressing from salad kit into medium bowl. Add chicken pieces to dressing; stir well to coat chicken.
• Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture.
• In 12-inch skillet, heat oil over medium heat. Place chicken pieces in single layer in skillet; cook 6 to 8 minutes, turning occasionally, until chicken is browned on outside and no longer pink in center. Cool 5 minutes. Meanwhile, divide greens among 4 plates.
• Top each salad with warm chicken pieces, noodles, orange segments and onions. Drizzle with roasted Asian sesame dressing.

Steps:

• In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours. , Drain and discard marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled., In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.

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).

Steps:

• Process first 7 ingredients in blender until smooth. Reserve 1/2 cup juice mixture; refrigerate for later use. Pour remaining juice mixture over chicken in shallow dish. Refrigerate 4 hours to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF). Cut into thin strips. Meanwhile, bring reserved juice mixture to boil; simmer on low heat 5 min.
• Cover platter with salad greens; top with chicken, oranges, nuts, radishes and onions. Drizzle with juice mixture.

Steps:

• Combine first 9 ingredients in a small bowl, stirring well. Toss cabbage and lettuce with half of dressing mixture in a large shallow bowl. SPrinkle walnuts over cabbage mixture.
• Combine chicken and 3 tablespoons remaining dressing mixture in a skillet over medium heat. Cook, stirring occasionally, until chicken is thoroughly heated. Toss hot chicken mixture and grape halves with cabbage mixture. Serve salad warm with remaining dressing.

Steps:

• Place the chicken, ginger, scallion, and salt in a saucepan and add enough cold water to cover the chicken.
• Bring to a boil over high heat.
• Decrease the heat to low and cover.
• Simmer until the chicken loses its raw look, about 15 minutes.
• Remove from the heat and let stand, covered, for 20 minutes.
• Drain the chicken; let the chicken cool until easy to handle.
• Remove and discard the skin and bone; pull the chicken meat into shreds.
• Vinaigrette--grate the zest from 1 orange into a small bowl and reserve.
• Cut off the peel from the oranges.
• Working over another bowl to collect the juices, cut between the membranes to release the orange segments.
• Squeeze the juice from the membranes, if necessary, to measure 2 tablespoons.
• Whisk together the orange juice and zest, soy sauce, vinegar, hoisin sauce, and hot sauce until combined.
• Gradually whisk in the vegetable oil, then the sesame oil.
• Bring a large pot of salted water to a boil over high heat.
• Add the noodles and cook according to the package directions until tender.
• Drain and rinse under cold running water; drain well.
• Transfer the noodles to a bowl.
• Add the chicken, orange segments, cucumber, scallions, and bell pepper.
• Add the vinaigrette and toss well.
• Sprinkle with the cilantro.
• Taste and season with soy sauce and hot sauce, as desired.
• Serve at room temperature.

Steps:

• With scissors or knife cut chicken into thin strips. Roll in cornstarch, set aside. Heat oil, Add garlic and stir until browned. Discard garlic.
• Add chicken to hot garlic oil and turn until browned. Add mushrooms, chestnuts, onions, celery and cook until tender.
• Add soy sauce and monosodium glutamate until heated.
• Add lettuce and pimentos, toss lightly. Serve with rice.

Steps:

• Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
• To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
• In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.