CHICKEN ASIAN SALAD RECIPES

Name: Chinese Chicken Salad
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 4 servings
Cuisine: asian
Ingredients: 4 tablespoons low-sodium soy sauce, divided; 2 teaspoons toasted sesame oil, divided; 1 pound skinless, boneless chicken breasts; 1/2 head napa cabbage, thinly shredded (about 6 cups); 1/4 head red cabbage, shredded (about 2 cups); 1 large carrot, shredded (about 2 cups); 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup); 1 (8-ounce) can sliced water chestnuts; 1 (11-ounce) can Mandarin oranges in water, drained; 1/3 cup rice wine vinegar; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 2 tablespoons canola oil; 2 tablespoons brown sugar; 1 1/2 teaspoons chili-garlic sauce or chili sauce; 1/4 cup sliced almonds, toasted

CHINESE CHICKEN SALAD RECIPE | ELLIE KRIEGER | FOOD NETWORK

Chinese Chicken Salad Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories main-dish

Total Time 34 minutes

Prep Time 20 minutes

Cook Time 14 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Steps:

Preheat oven to 350 degrees F.
Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

Nutrition Facts : Calories 415 calorie, FatContent 14 grams, SaturatedFatContent 1.5 grams, CholesterolContent 66 milligrams, SodiumContent 930 milligrams, CarbohydrateContent 41 grams, FiberContent 9 grams, ProteinContent 32 grams, SugarContent 25 grams

CHINESE CHICKEN SALAD RECIPE | ELLIE KRIEGER | FOOD NETWORK

Chinese Chicken Salad Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories main-dish

Total Time 34 minutes

Prep Time 20 minutes

Cook Time 14 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Steps:

Preheat oven to 350 degrees F.
Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

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