Best 12 Asian Chicken Salad With Greens Recipes

ASIAN CHICKEN SALAD

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.

AMAZING ASIAN CHICKEN SALAD

Steps:

• Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
• To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

SOUTHEAST ASIAN CHICKEN SALAD WITH FRESH GREEN GRAPES

Steps:

• In mixing bowl whisk together first set of ingredients until well combined. Add remaining ingredients and toss to coat.
• *Use Vietnamese or Thai fish sauce if available for an authentic Southeast Asian flavor. If you cant find fish sauce, use soy sauce instead.
• Nutritional Stats: Calories 135; Protein 15 g; Carbohydrate 6.5 g; Fat 5 g; 36% Calories from Fat; Saturated Fat 1 g; Cholesterol 40 mg; Sodium 346 mg; Fiber .5 g.

ASIAN CHICKEN SALAD WITH GREENS

Steps:

• Start a grill or preheat the broiler. Cut the chicken meat into 1/2- to 1-inch chunks and thread it onto skewers (if you're broiling, you can forget the skewers and simply use a roasting pan). Put the skewers on a plate and drizzle with 2 tablespoons of the soy sauce.
• In a blender, combine the remaining soy sauce with the peanut butter, sesame oil, garlic, hot sauce, salt and pepper to taste, sugar, and vinegar. Add 1/3 cup of warm water and process until the mixture is smooth and creamy. (You can add as much as you like; garlic, vinegar, and sesame oil also can be added to taste.) Put the dressing in the refrigerator to cool.
• Grill or broil the chicken, turning once or twice. Total cooking time will be 6 to 8 minutes for breasts, 10 to 12 minutes for thighs. Meanwhile, peel the cucumber (if it is waxed), slice it in half the long way, and scoop out the seeds with a spoon. Cut it into 1/2-inch dice and combine in a bowl with the dressing. When the chicken is done, let it rest and cool on a cutting board for a few minutes, then toss it with a tablespoon or two of the dressing and cucumber.
• Toss the dressing and cucumbers with the greens, top with the chicken, garnish with the cilantro, and serve.
• Add minced bell pepper (preferably red or yellow), celery, and/or zucchini to the mix.
• Garnish with fresh basil (Thai basil is especially good), mint, or minced scallion in place of or in addition to the cilantro.

ASIAN CHICKEN SALAD

Steps:

• 1/2 cup chow mein noodles, for garnish
• For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
• For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
• Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

ASIAN CHICKEN SALAD

Steps:

• In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat.

ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY

Steps:

• In a large bowl, combine marinade ingredients.
• Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
• Fully cook chicken.
• Cut into cubes.
• In a mason jar, combine ingredients for the dressing. Shake and set aside.
• Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
• Enjoy!

CHINESE CHICKEN SALAD (HOUSTON'S COPYCAT)

Steps:

• In a small bowl, combine the lime dressing ingredients and mix well.
• In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips.
• Pour the lime dressing over the salad and toss to combine.
• Transfer the salad to 4 salad plates.
• In another bowl, combine the ingredients for the peanut sauce and mix well.
• Drizzle each salad with the peanut sauce and serve.

CRISPY ASIAN CHICKEN SALAD

Steps:

• Flatten chicken breasts to 1/2-in. thickness. Combine hoisin sauce and sesame oil; brush over chicken. In a shallow bowl, combine panko and sesame seeds; dip chicken in mixture., In a large nonstick, cook chicken in oil until no longer pink, 5-6 minutes on each side., Meanwhile, divide salad greens between 2 plates. Top with peppers, carrot, mushrooms and onion. Slice chicken; place on top. Sprinkle with almonds and drizzle with dressing.

ASIAN GRILLED CHICKEN SALAD

Steps:

• Place chicken breasts in a deep dish.
• In small bowl, whisk together all other ingredients EXCEPT lettuce.
• Pour half of this mixture over chicken, reserving remaining halv as dressing.
• Cover breasts & refrigerate for 30 minutes.
• Preheat broiler or prepare grill.
• Place chicken under broiler or on grill, cooking until no longer pink in center & juices run clear, about 5-10 minutes on each side.
• Slice chicken into short strips & serve over lettuce, topped with reserved dressing.

ASIAN CHICKEN SALAD

Steps:

• In a large bowl, combine chicken, cabbage, mushrooms, carrots, cilantro, cucumber and dressing. Toss well.
• Top with green onions and tangerine sections. Pepper to taste.

ASIAN-STYLE CHICKEN SALAD

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.