Yield 6 Number Of Ingredients 11 Steps:
In a large salad bowl combine the chicken, lettuce, green onion, celery, nuts, seeds and noodles. Mix all together. Set aside. To Make Dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake/Beat well. Add dressing to salad and toss to coat. Serve and enjoy!
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
With scissors or knife cut chicken into thin strips. Roll in cornstarch, set aside. Heat oil, Add garlic and stir until browned. Discard garlic. Add chicken to hot garlic oil and turn until browned. Add mushrooms, chestnuts, onions, celery and cook until tender. Add soy sauce and monosodium glutamate until heated. Add lettuce and pimentos, toss lightly. Serve with rice.
Time 1h5m Yield 6 servings Number Of Ingredients 19 Steps:
Place chicken in a shallow pot or non-stick pan with just enough water to keep it from burning. Season with salt and pepper. Cover, turn heat to medium and cook 5 minutes. Add peas to pan, cover and continue cooking 3 to 5 minutes more until chicken is tender and snap peas are blanched but still crunchy. Remove from heat, pour off liquid and let cool. Place sesame tahini and sesame oil in a large salad bowl, whisk in lime juice and stir until combined. Add soy sauce, ginger, sugar and chili paste. Taste and adjust seasonings. Add chicken, snap peas, cabbage, peppers, sprouts, scallions, carrots and cilantro. Toss until all ingredients are coated with dressing. Serve immediately.
Time 1h30m Yield 4 servings Number Of Ingredients 23 Steps:
Preheat the oven to 450 degrees F. Season the chicken breast on both sides with salt and pepper. Heat a large saute pan over high heat. When the pan is hot, add the oil and heat to almost smoking. Add the chicken, skin side down and cook for 4 minutes. The skin should be golden brown. Turn the chicken over and place in the oven. Roast until the chicken is just cooked through and the juices run clear, about 15 to 20 minutes. While the chicken is in the oven, prepare the greens. Fill a very large bowl halfway full with ice water. Quarter the Napa cabbage lengthwise and remove the core. Thinly slice the cabbage widthwise and place in the ice water. Repeat this same process for the radicchio. Halve the romaine lettuce lengthwise and then thinly slice. Add to the water. Mix all of the greens well in the ice water and let sit for about 5 minutes. Drain. Place in a clean kitchen towel and dry well. Be careful not to bruise the greens. Refrigerate. Remove the chicken from the oven and cool enough to handle. Remove the skin and slice the chicken. Discard the skin and bones. Roughly chop the sliced chicken and place in a large bowl. The chicken should still be warm. Add some of the vinaigrette and toss well. Add the greens and a little more vinaigrette and toss until everything is well coated. Place a small mound of greens on 4 plates. Top each mound with a spring roll basket and lightly press to stabilize. Fill the baskets with more of the salad. Top with some of the fried springroll strips, a sprig of cilantro, peanuts, and a lime wedge. Place all of the vinaigrette ingredients in a blender and blend until smooth. Correct the seasonings. Refrigerate until ready to use. Heat a deep fryer to 375 degrees F. Or fill a deep pot halfway full with oil and heat to 375 degrees F. Roll up 2 of the egg roll wrappers and julienne. Set aside. Place 1 of the remaining wrappers in the hot oil for 5 seconds to soften. Then, carefully push the center of the wrapper down with a ladle. Fry just until the oil stops sizzling, about 15 to 30 seconds. The basket should be golden brown. Remove with tongs to a paper towel lined plate to drain. Repeat with the remaining 3 wrappers. Once all of the baskets are made, add the julienne strips and fry just until the oil stops sizzling and the strips are golden brown, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
Time 1h Yield 12 servings Number Of Ingredients 19 Steps:
Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
Time 1h Yield 8 servings. Number Of Ingredients 16 Steps:
Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.
Time 15m Yield 4 Number Of Ingredients 9 Steps:
Pour sweet and sour sauce into a large bowl. Sprinkle ground ginger into the bowl and mix it thoroughly with the sauce. Place romaine lettuce and bean sprouts into the bowl of sauce and toss it a few times. Add the shredded chicken to the bowl and toss it thoroughly with the lettuce and bean sprouts. Transfer the salad into a large serving bowl or 4 separate serving bowls. Top with cornflakes, almonds and a pinch of black ground pepper. Sprinkle with sesame seeds, if desired.
Time 50m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt until smooth. Stir in the chicken, celery, water chestnuts, croutons and almonds. , Spoon into a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes. , Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.
Time 15m Yield 6 servings. Number Of Ingredients 15 Steps:
In a large bowl, combine the first seven ingredients. Whisk dressing ingredients together in a small bowl. Pour over salad; toss to coat. Refrigerate 8 hours or overnight.
Time 35m Yield 6 Number Of Ingredients 10 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.
Yield 4 Number Of Ingredients 8 Steps:
Combine vinegar, sugar, soy sauce, vegetable and sesame oils in large bowl, stirring until sugar dissolves. Add salad mixture and cilantro, tossing to coat all pieces. Add chicken; toss to combine. Serve immediately.
Time 45m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips. Bake in the preheated oven for 30 minutes, until lightly browned
Time 15m Yield 6-8 servings. Number Of Ingredients 14 Steps:
Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside. , In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.
Time 20m Yield 6 sandwiches Number Of Ingredients 12 Steps:
Combine ginger, sesame paste, garlic, chili paste, sugar and soy sauce in food processor and process until mixture is blended. Spoon mixture into mixing bowl and stir in scallions and coriander. Mix in chicken and red pepper and adjust seasonings. Wrap tortillas in aluminum foil and warm in oven or toaster oven set at 400 degrees for about 5 minutes. Spread one teaspoon of hoisin sauce over each tortilla; spoon 1/2 cup of chicken salad down the center of each tortilla and roll.
