CHINESE MANDARIN SALAD RECIPES

Name: Crunchy Mandarin Orange-Chicken Salad
Prep time: 15 min
Total time: 20 min
Yield: 8 servings
Ingredients: 3 c. finely chopped romaine or iceberg lettuce; 2 c. shredded red cabbage; 2 c. shredded chicken; 1/2 c. jarred mandarin oranges, drained; 1 instant ramen packet, crushed (flavor packet discarded); 1/2 c. shredded carrot; 1/3 c. sliced green onions; 1/4 c. sliced almonds; 3 tbsp. rice wine vinegar; 2 tbsp. honey; 1 tbsp. sesame oil; 1 tbsp. hoisin sauce; 2 tbsp. soy sauce; 1 tsp. minced ginger; 1 clove garlic, minced; 1/4 c. vegetable oil

HOW TO MAKE MANDARIN ORANGE-CHICKEN SALAD

How To Make Mandarin Orange-Chicken Salad image

Many restaurant versions of Chinese Chicken Salad, including The Cheesecake Factory use wonton strips and crispy rice noodles. I sub in a ramen noodles.

Provided by Lauren Miyashiro

Categories easy chicken dinner lunch salad

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 16

Ingredients

3 c. finely chopped romaine or iceberg lettuce
2 c. shredded red cabbage
2 c. shredded chicken
1/2 c. jarred mandarin oranges, drained
1 instant ramen packet, crushed (flavor packet discarded)
1/2 c. shredded carrot
1/3 c. sliced green onions
1/4 c. sliced almonds
3 tbsp. rice wine vinegar
2 tbsp. honey
1 tbsp. sesame oil
1 tbsp. hoisin sauce
2 tbsp. soy sauce
1 tsp. minced ginger
1 clove garlic, minced
1/4 c. vegetable oil

Steps:

Make salad: In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrots, green onions, and sliced almonds.
Make dressing: In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. Slowly drizzle in vegetable oil, whisking constantly until emulsified.
Before serving, drizzle dressing over salad and toss to combine.

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

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