Best 3 Chicken Stir Fry Salad Recipes
Chicken stir fry salad is a healthy and flavorful dish that can be prepared in just a few minutes. Combining the juicy tenderness of chicken, the crispiness of fresh vegetables, and the tangy zestiness of a homemade dressing, this salad offers a perfect balance of flavors and textures. Packed with lean protein, essential vitamins, and beneficial antioxidants, it's a delightful meal option for health-conscious individuals and a vibrant addition to your recipe collection. Whether you're looking for a quick and easy lunch option or a colorful and satisfying dinner, this chicken stir fry salad is sure to hit the spot.
Let's cook with our recipes!
STIR-FRY CHICKEN SALAD
Use your favourite vegetables to make this tasty Quick 'N Easy stir-fry Chicken Salad. Great for casual outdoor eating. Adjust the garlic to suit your taste. The original recipe had no garlic. NO garlic! If you are not using a non-stick pan or wok, you may need slightly more oil. This recipe makes four generous serves. If you are serving this with another dish, there should be ample for six. Adapted from Rodale's 'Terrific Chicken: 100 Great Meals in Minutes'.
Provided by bluemoon downunder
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute.
- Add the chicken and stir-fry for 5 minutes or until golden.
- Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
- Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
- Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
- Serve with noodles or rice.
SESAME CHICKEN STIR FRY SALAD
This recipe is from a Pampered Chef book, and is a favorite in our home. I substitute the dressing with Newman's Own Low Fat Sesame Ginger salad dressing, and since I love garlic and ginger, I double or triple them.
Provided by Haversac
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For dressing whisk all ingredients in a small bowl, or use Newman's Own Low Fat Sesame Ginger dressing.
- For salad, heat oil in skillet.
- Add chicken, carrots, garlic, gingerroot and sesame seeds.
- Stir-fry 4-5 minutes until chicken is done.
- Arrange spinach on plate, or platter.
- Top with green onions and pineapple and chicken mixture.
- Drizzle with dressing.
Nutrition Facts : Calories 308.4, Fat 21.6, SaturatedFat 3.9, Cholesterol 48.4, Sodium 219.9, Carbohydrate 11.5, Fiber 2.5, Sugar 6.8, Protein 18.5
STIR-FRY CHICKEN SALAD WITH SZECHUAN NOODLES
Steps:
- Heat 1 to 2 Tbs. peanut oil over medium-high heat in wok or heavy large skillet until very hot but not smoking. Add chicken and stir-fry just until opaque, about 3 minutes. Set aside. Bring large amount of salted water to rapid boil over high heat. Add noodles and cook until firm but tender (al dente). Drain well. Transfer to large bowl. Add 1 Tbs. peanut oil and toss gently to coat. Broil peppers 6 inches from heat source, turning occasionally, until all sides are blackened. Transfer peppers to paper bag and seal tightly. Set aside 10 minutes to steam. Slip charred skins off peppers and discard. Cut out stem to remove any remaining seeds and pat dry. Cut into 1/4 inch julienne. Combine onion, vinegar, red chili oil, sesame oil, sugar, salt, Szechuan peppercorns and freshly gorund pepper in medium bowl. Heat remaining 3 Tbs. of peanut oil in small saucepan until very hot but not smoking. Pour hot oil over onion mixture in thin steady stream, stirring constantly. Set aside for 15 minutes (hot oil will release flavor of spices). Reserve some of red pepper for garnish; add remaining red pepper to noodles. Add green onion mixture and chicken and toss gently using fork or chopsticks. Arrange reserved red pepper strips over top. Cover with plastic wrap and refrigerate. Bring to room temperature. Adjust seasoning and serve. Makes 6 servings.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling later on.
- Use a large skillet or wok: This will give you plenty of room to stir-fry the chicken and vegetables without overcrowding them.
- Heat your skillet or wok over high heat: This will help to sear the chicken and vegetables and prevent them from sticking.
- Don't overcrowd the skillet or wok: If you do, the chicken and vegetables will steam instead of stir-frying.
- Stir-fry the chicken and vegetables in batches if necessary: If you have a lot of chicken and vegetables to cook, you may need to do this in batches to avoid overcrowding the skillet or wok.
- Use a variety of vegetables: This will add color, flavor, and nutrients to your stir-fry.
- Don't overcook the chicken or vegetables: They should be cooked through but still retain their crunch.
- Serve immediately: Stir-fry is best served hot and fresh.
Conclusion:
Chicken stir-fry salad is a quick, easy, and healthy meal that is perfect for busy weeknights. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of planning, you can create a delicious and satisfying stir-fry salad that the whole family will enjoy.
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