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Ingredients
- 3/4 cup bottled Asian-style dressing
- 1/4 cup cup chopped fresh cilantro
- 2 tablespoons chopped fresh ginger
- 1 6-ounce package baby spinach leaves
- 2 cups mixed sliced red, yellow and green bell peppers
- 1 2- to 2 1/2 pound rotisserie chicken, meat torn into bite-size pieces (about 4 cups)
- 1/2 cup honey roasted peanuts
- 1 mango, peeled, pitted, sliced
Recipe Preparation
Mix dressing, cilantro and ginger in small bowl. Toss spinach, peppers, chicken and nuts in large bowl with enough dressing mixture to coat. Season to taste with salt and pepper. Divide salad among 4 plates. Top with mango and serve.
Vietnamese Chicken Salad
Chicken salads can be so dull …… but not when it’s Vietnamese-style! This slaw-like Vietnamese Chicken Salad is everything you love about Vietnamese food: Fresh and bright, yet full of flavour.
Just one piece of advice: Don’t skimp on the herbs or peanuts. They really bring the dish to life with freshness and texture!
Welcome to Day 10 of the inaugural Holiday Salad Marathon, a series where I’m doing the polar opposite of the usual sugar-loaded baking countdowns out there: I’m bringing you a new salad recipe every day through to Christmas Eve!
Today, it’s a salad that’s an ode to summer!
Asian Sesame Chicken Salad
Asian Sesame Chicken Salad is tender poached chicken, crunchy red cabbage, and sweet carrots tossed in an Asian sesame vinaigrette.
- Author: Judy Barbe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 1 x
- Category: Main Salad
- Method: Stove
- Cuisine: Asian
Ingredients
- 2 cups water
- ½ teaspoon minced dried onion
- 1 pound boneless, skinless chicken breast
- 4 cups red cabbage, shredded
- 2 large whole carrots, shredded
- ¼ cups chopped fresh herbs, (parsley, mint, basil, or cilantro, all or a mixture)
- ¼ red onion, thinly sliced
- 3 tablespoons canola oil
- 3 tablespoons lime juice or rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, peeled, minced
- 1 teaspoon chile sauce (sambal oelek, Sirarcha, garlic chile sauce, or gochujang)
- 1 teaspoon honey
- 1 teaspoon water
- ¼ cup chopped roasted peanuts or 3 tablespoons toasted sesame seeds
Instructions
Poach Chicken: Place chicken in a single layer and minced dried onion in a medium sauce, add water to cover. Heat water to boil, reduce heat to simmer, cover, cook 10 minutes. Depending on the thickness of the chicken, it may take 5-10 minutes more simmering. The chicken will turn white and the thickest part of meat should reach 165℉ with a meat thermometer. Remove chicken and allow to cool.
Salad: Thinly slice red cabbage and red onion. Shred carrot. Chop herbs. Place in large bowl.
Vinaigrette: In small bowl or jar with lid, combine oil, lime juice or vinegar, soy sauce, sesame oil, fresh ginger, chile sauce, honey and water.
Then: Shred chicken, toss with cabbage mixture, drizzle vinaigrette, sprinkle peanuts or sesame seeds over top
Notes
To toast sesame seeds: spread in skillet and heat over medium, stir occasionally, toast 5-7 minutes until they smell fragrant and nutty. Some may pop as they heat. Remove pan from stove to let cool.
Keywords: chicken salad, cabbage slaw, hearty salad
Mung Bean Vermicelli Salad with Chicken
- Preparation: 10 min
- Cook: 15 min
- Clean up: 10 min
Directions
Prepare the dressing
- Pound garlic, chilli and coriander roots, add the sugar, pound to combine. Season with fish sauce and lemon juice. Add into the mixing bowl and set aside.
Cook the minced chicken
Any meat or seafood would replace the minced chicken brilliantly well.
Soak the vermicelli
This recipe uses dry vermicelli which will double its size after soaking. Adjust the weight accordingly if fresh vermicelli is used.
Rice vermicelli is an adequate substitute for mung bean vermicelli.
Toss vermicelli in dressing
- Add dried shrimp, shallots, spring onions, Chinese celery, coriander, peanuts and chilli.
There comes a time when we all try to be good and clear out the fridge or pantry. Sometimes we call it &ldquoeverything but the kitchen sink&rdquo recipe or &ldquofridge clearing&rdquo dish. What ever you decide to call it, we&rsquove all had this focus and ambition to make the most of leftovers. Waste is never our prerogative, so these moments when we attempt to make something edible out of small-batch ingredients can be either rewarding or just &ldquomeh&rdquo. That&rsquos when it&rsquos time for In-n-Out! Anyone with us!?
A few months we were heading out of town for a convention after two big back to back shoots. We were overloaded with small bits of almost every ingredient under the sun. You should have seen our studio. It was like a rainbow of vegetables all strewn between two refrigerators. In an attempt to polish off all our excess ingredients we called some family over for breakfast, lunch AND dinner. With a collection of hungry brothers, it&rsquos really simple to have a fridge-clearing feast.
Add Different Toppings
This Asian chopped chicken salad was one of the favorite recipes that made great use of the leftovers. And it&rsquos now our go-to lunch salad. It&rsquoll be your favorite Asian chopped chicken salad too. Just make it your own and go to town with it.
Toppled with what ever you want, this Asian chicken salad has all the base ingredients that we all love: grilled chicken breast, pineapple, crunchy lettuce, peanuts and a creamy peanut dressing. We had cucumbers and thought about adding it in, but decided to keep it simple and save the cucumber for another salad. How about some crumbed bacon? chopped boiled egg? chopped ham? tomatoes? chopped apples? avocado? Geez, the list can go on, especially if you haven&rsquot had a fridge-clearing session in a long time.
After the fridge was finally cleared and everyone was fed, it felt so gratifying to make something out of what some would consider, nothing. Even the smallest amounts of ingredients can go a long way if you just become a little creative. And daring.
This Asian Chicken Salad is one healthy meal you can feel absolutely great about feeding your family. Crunchy Napa cabbage is combined with crisp veggies, aromatic herbs, and tender chicken, then topped with a sweet and spicy Sriracha dressing.
Ingredients
For the Salad:
- 2 1/2 cups leftover chicken, shredded or cubed
- 1 medium-sized Napa (or Savoy) cabbage, thinly sliced (about 8 cups)
- 1 red bell pepper, thinly sliced in 1 inch pieces
- 2 carrots, peeled and grated
- 4 scallions, thinly sliced on the diagonal
- 1 cup loosely packed and chopped cilantro
- chopped roasted unsalted peanuts for garnish
For the Spicy Sriracha Dressing:
- 2 tablespoons Braggs Liquid Aminos
- 4 tablespoons lite rice vinegar
- 1 small garlic clove, finely minced
- 2 teaspoons freshly grated ginger
- 3-4 tablespoons coconut sugar
- 4 tablespoons sesame oil
- 6 tablespoons olive oil
- 2-6 teaspoons Sriracha hot chili sauce
Instructions
For the Salad:
- In a large mixing bowl, combine the leftover shredded or cubed chicken, Napa cabbage, red bell pepper, carrots, scallions and cilantro.
- Cover and refrigerate until ready to serve.
For the Spicy Sriracha Dressing:
- In a small mixing bowl, whisk together the gluten-free soy sauce, lite rice wine vinegar, garlic, ginger and coconut sugar.
- Add the sesame oil and olive oil, and whisk until blended.
- Season with Sriracha to taste.
- Dress the salad when ready to serve.
Notes
You may not use all of the dressing:
I panic if I don't have enough dressing to please everyone when I'm making a large salad, so dress the salad to taste. You may decide not to use all of it.
To make this recipe Paleo:
Replace the lite rice vinegar with white wine vinegar. Also replace the gluten-free soy sauce with coconut aminos you just might need to add sea salt to the dressing to compensate, because coconut aminos aren't as salty as soy sauce.
Nutrition Information:
Don&rsquot forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska with your simple Asian cabbage salad pics!
Asian chicken salad
This salad tastes light and bright with the flavor of fresh herbs and a satisfying crunch of roasted peanuts.
Years ago, when I first thought about becoming a full-time food writer, I attended the wonderful and much missed Symposium for Professional Food Writers at the Greenbrier Hotel in White Sulphur Springs, W.Va. It was amazing and inspiring and really made me understand that food writing is real and vibrant field, and it set me on the path to doing something I truly love.
One of the first people I met was the astounding Nancie McDermott. Nancie is a food writer from North Carolina who has written amazing books about Chinese and Thai cooking that make those cuisines possible for American home cooks. She is also the author of two books that should absolutely be in every Southern cooks library, "Southern Cakes" and "Southern Pies." But more than her prolific talents in the kitchen, Nancie is a kind and generous person who has been a friend and mentor to me. Just when I start to hit some sort of wall, I always seem to get a surprise e-mail from Nancie just asking how I’m doing, and that always pushes me past the block.
A few years ago I was in a waiting room, flipping through one of the magazines they offered (I can’t remember which one), and I came across this recipe for Asian Chicken Salad. It looked so delicious, that I asked the receptionist if she would make a copy for me. She seemed a little surprised someone had asked and told me to just rip it out of the magazine, so I took the whole page home with me. After I had made the delicious salad a few times, I flipped the page over to see the other recipes. Then I noticed the article was written by none other than Nancie McDermott. It didn’t surprise me at all that a recipe I found so appealing was written by such an amazing friend.
Nancie’s most recent book is "Simply Vegetarian Thai," and it reminded me of this favorite Nancie recipe, and I knew I needed to share it. This salad is spectacularly fresh and light. The herbs really make it sing. I love to keep a bowl of this in the fridge to snack on or make a quick meal. It is great eaten on its own, but I have also scooped it up with rice crackers or served it in a lettuce cup. I have even used it to fill a rice paper roll served with one of Nancie’s delicious dipping sauces. Make a bowl of this refreshing salad, and I’m sure you’ll love Nancie too. And I can’t wait for her next book, "Southern Soups and Stews!"
Nancie's Asian Chicken Salad
Adapted from Nancie McDermott
Inheritance, fairness, and the billionaire class
For the dressing
3 tablespoons lime or lemon juice
2 tablespoons Asian fish sauce
1 tablespoon honey
1 tablespoon cider vinegar
1 tablespoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt
Place all the ingredients in a jar, screw on the lid and shake until the sugar is completely dissolved.
For the Salad
1/2 cup very thinly sliced red onion
3/4 cup purchased julienned carrots
3 cups cooked shredded chicken (from 2 boneless, skinless breast halves)
2 cups thinly sliced cabbage
3/4 cup coarsely chopped loosely packed fresh mint
1/3 cup coarsely chopped loosely packed cilantro
1/4 cup coarsely chopped salted roasted peanuts
1. Place the sliced onions in a bowl and cover with water. Leave for 30 minutes. This takes some of the sting and burn from raw onion. Drain completely.
2. Toss carrots, chicken, cabbage, and the onion in a large bowl using your good clean hands. Add mint, cilantro, and peanuts and toss to combine. Give the dressing a good shake to combine, then pour over and toss to coat every strand. I like to use clean hands again, but you can use a fork if you prefer. Serve cold or at room temperature.
Ingredients
The simple ingredients for this Asian sesame chicken salad recipe comes in three parts – the chicken, the homemade almond sesame dressing and the salad.
For the chicken, you will need chicken breasts (I used Bone-in chicken breasts), vegetable oil (grapeseed or olive oil will work), kosher salt, and black pepper.
For the Asian sesame dressing recipe, gather together unsweetened almond butter, honey, rice vinegar, soy sauce, toasted sesame oil, garlic, fresh ginger, chile pepper sauce (my favorite is Sriracha) and coarse sea salt.
And for the salad, get ready to shred green and red cabbage (aka purple cabbage), carrots, romaine lettuce (or curly salad greens), edamame beans, sesame seeds, sliced almonds, and fresh cilantro.
A Few Helpful Notes About The Ingredients
- Chicken: This is a great recipe to use leftover or store-bought rotisserie chicken if you don’t have time to roast your own. Or you can even try this super flavorful Baked Chicken Thighs.
- Cabbage: This is a heartier version of the popular Panera Asian Chicken Salad as it contains cabbage, both green and red, in addition to the romaine. Don’t be tempted to use more cabbage than the recipe states (which I usually do) as you won’t have enough sauce to coat the greens.
- Pan roast sliced almonds: If you have a few extra minutes, toast the sliced almonds in an empty skillet over medium heat for 3-4 minutes while stirring constantly. Doing so brings out their nutty flavor and take this easy salad recipe to a whole new level.
PRO TIP: As is the case with my No-Mayo Coleslaw (and most cabbage salads), it is imperative that the cabbage is as thinly sliced as possible so the Asian sesame vinaigrette will wilt the vegetable. If the cabbage is cut too thick, it will not be able to soak in all those wonderful flavors.
- Additional Sweetness/Citrus: Following in the footsteps of the Panera Bread version, I topped it off with a few slices of tangerines (a type of Mandarin oranges). However, you can use sliced orange as well. The fresh citrus fruit adds beautiful color and a pop of fresh flavor.
- With or Without Almond Butter: The Asian sesame chicken salad dressing I used here includes 3 tablespoons of almond butter (peanut butter would also work). I find that almond butter makes it heartier with its earthy flavors. However, if you are going after a copycat Panera Asian chicken salad recipe, you can use 3 tablespoons of olive oil instead.
- 2 pounds bone-in chicken breast or legs
- One 2-inch piece of ginger, cut into thick slices
- 1/4 cup Shaoxing rice wine
- 1 teaspoon white sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon light soy sauce
- 1 tablespoon Chinkiang vinegar or rice vinegar
- 2 tablespoons sesame paste (see note)
- 2 teaspoons toasted sesame oil
- 2 to 4 tablespoons chili oil, to taste
- 1 teaspoon toasted and ground Sichuan peppercorns (optional)
- 2 scallions, thinly sliced
- A dozen sprigs cilantro, roughly chopped (optional)
- 1 tablespoon black or white sesame seeds (optional)
- 2 tablespoons chopped roasted peanuts (optional)
Place chicken, ginger, and wine in a medium saucepan. Add enough cold water to barely cover chicken. Bring to a simmer over medium-high heat then reduce to lowest heat. Liquid should be barely quivering. Cook until chicken is cooked through (breasts should register 155°F on an instant read thermometer and legs should register at least 165°F).
Remove chicken from the pot and place into a bowl of ice water. Leave it to cool in the water, up to 2 hours, or remove and place it in the refrigerator for longer storage. When are you ready to dress the chicken, tear the meat into slivers.
Combine sugar, salt, soy sauce, vinegar, sesame paste, sesame oil, chili oil, and sichuan peppercorns in a medium mixing bowl. Whisk to combine. Add chicken, scallions, cilantro, sesame seeds, and peanuts. Toss to combine and season to taste with additional chili oil, vinegar, or soy sauce as desired. Serve immediately, or refrigerate for up to 2 days.
Preparation
For the roasted mushrooms:
Place the onion, olive oil, wine, red wine vinegar, soy sauce, balsamic vinegar, lemon juice and garlic paste in a gallon zip top bag, seal and shake to mix. Add mushrooms to the marinade, seal and turn to coat both sides. Place in the refrigerator for 1 to 3 hours.
Preheat the oven to 400°F. Put the mushroom caps, gill side up, on an aluminum foil-lined baking sheet, and bake until tender, about 20 minutes. Sprinkle with salt and pepper. Let cool and slice into strips.
For the dressing:
Combine soy sauce, vinegar, egg yolks, tahini and honey in a blender and puree. With the blender still running, slowly add in peanut oil until emulsified. Season with salt and pepper to taste.
For the salad:
Crush the ramen noodles (reserve flavor pack for another use). Toss together chicken, asian salad mix (reserve included dressing and seasoning pack for another use), cooled and sliced portobello mushrooms, cilantro leaves, scallions and sweet and crunchy peanuts. Toss with 1/2 cup of dressing and top with toasted sesame seeds.