Best 3 Asian Chicken And Rice Salad Recipes

For those seeking a flavorful and satisfying meal, look no further than Asian Chicken and Rice Salad. This dish tantalizes the taste buds with its harmonious blend of savory chicken, fluffy rice, and an array of vibrant vegetables dressed in a delectable Asian-inspired sauce. Whether you're hosting a casual lunch or a vibrant dinner party, this versatile salad is sure to impress and delight your guests. Let's embark on a culinary journey as we explore the best recipes for this tantalizing dish.

Here are our top 3 tried and tested recipes!

ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD

Asian-Style Wild Rice and Chicken or Turkey Salad image

Plan ahead the salad needs to chill for about 2 hours before serving. This will serve 3-4 people but can easily be doubled

Provided by Kittencalrecipezazz

Categories Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup vegetable oil
3 tablespoons toasted sesame oil
3 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon ginger powder
1 teaspoon fresh minced garlic (optional)
1 1/2 cups cooked wild rice
2 cups chopped cooked chicken (or use turkey)
1/4 cup sliced water chestnuts (or to taste)
1 small onion, chopped
2 celery ribs, finely chopped
1 1/2 cups fresh snow peas (lightly steamed, or use frozen thawed)
salt and black pepper
1 cup crispy chow mein noodles (optional or to taste)
green onion, chopped

Steps:

For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
Pour the dressing over; toss to combine well and chill for about 2 hours.
Just before serving, toss again and season with salt and black pepper.
Sprinkle with crispy noodles and green onions.
Delicious!

Nutrition Facts : Calories 497.3, Fat 32.3, SaturatedFat 5, Cholesterol 52.5, Sodium 876.2, Carbohydrate 29.9, Fiber 3.1, Sugar 6.4, Protein 23.4

ASIAN CHICKEN AND WILD RICE SALAD

Asian Chicken and Wild Rice Salad image

A healthier take on lettuce wraps. These are delicious!

Provided by megancs20

Categories Salad Grains Rice Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons soy sauce
2 tablespoons sesame oil
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon ground black pepper
5 cups water
2 (6 ounce) packages long grain and wild rice mix
1 tablespoon butter
1 (15 ounce) can mandarin oranges, drained
1 (8 ounce) can sliced water chestnuts, drained
1 cup chopped green onion
1 cup chopped celery
1 cup chopped almonds
6 lettuce leaves, or as needed
1 (5 ounce) can chow mein noodles

Steps:

Mix soy sauce and sesame oil in a bowl; rub mixture over chicken breasts. Season with salt and pepper.
Heat a large skillet over medium heat; cook marinated chicken in the hot skillet until no longer pink in the center and juices run clear, about 20 minutes. Dice chicken when cool enough to handle and transfer to a large bowl.
Combine water, long grain and wild rice mix, and butter in a saucepan; bring to a boil. Reduce heat, cover pan, and simmer until rice is tender and liquid is absorbed, about 25 minutes.
Mix rice, mandarin oranges, water chestnuts, green onion, celery, and almonds with diced chicken; toss well. Chill mixture in refrigerator for at least 15 minutes.
Line a large platter with lettuce leaves; top with chicken mixture. Sprinkle noodles around salad.

Nutrition Facts : Calories 458.9 calories, Carbohydrate 56.4 g, Cholesterol 37.4 mg, Fat 16.5 g, Fiber 5 g, Protein 22.8 g, SaturatedFat 3.1 g, Sodium 1334.5 mg, Sugar 8 g

ASIAN BOK CHOY AND CHICKEN SALAD OVER RICE

Asian Bok Choy and Chicken Salad Over Rice image

Here, two classic recipes are simplified into a one-skillet meal combining Asian bok choy and chicken salad.

Provided by allison hoffman

Categories World Cuisine Recipes Asian

Time 1h15m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup olive oil
¼ cup white vinegar
⅓ cup white sugar
3 tablespoons soy sauce
3 cups bok choy, sliced, or more to taste
1 cup green onions, chopped
1 cup chopped carrots
¼ cup soy sauce
4 teaspoons olive oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breasts, cut into pieces
2 cups hot cooked rice

Steps:

Mix oil, vinegar, sugar, and soy sauce together in a lidded jar for the dressing; put lid on tightly and shake well. Set dressing aside.
Combine bok choy, green onions, and carrots in a large bowl.
For the marinade combine soy sauce, olive oil, honey, ginger, and garlic in a small microwave-safe bowl. Heat marinade in the microwave for 1 minute. Stir and heat again for 30 seconds. Place chicken in a large bowl and pour marinade on top; allow to marinate for 15 minutes.
Heat a large skillet over medium heat. Pour chicken and marinade into the skillet and cook 20 minutes. Add bok choy salad and dressing. Continue cooking until chicken is no longer pink inside, about 10 minutes more. Serve over a bed of rice.

Nutrition Facts : Calories 651.8 calories, Carbohydrate 56.5 g, Cholesterol 64.6 mg, Fat 35 g, Fiber 2.7 g, Protein 29.2 g, SaturatedFat 5.3 g, Sodium 1697.1 mg, Sugar 28.5 g

Tips:

Choose the right chicken. Boneless, skinless chicken breasts or thighs are both good choices for this salad. If you're using chicken breasts, be sure to slice them thinly so they cook quickly and evenly.
Cook the chicken properly. The chicken should be cooked through but still tender. If you're not sure if the chicken is done, cut into it to check. The juices should run clear.
Use fresh, flavorful vegetables. The vegetables in this salad should be crisp and flavorful. Choose vegetables that are in season and at their peak of ripeness.
Make the dressing ahead of time. The dressing for this salad can be made ahead of time and stored in the refrigerator. This will save you time when you're ready to assemble the salad.
Serve the salad immediately. This salad is best served immediately after it's made. The vegetables will start to wilt if the salad sits for too long.

Conclusion:

This Asian chicken and rice salad is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also great for potlucks and picnics. With its flavorful dressing and fresh, crisp vegetables, this salad is sure to be a hit with everyone who tries it.