Best 6 Asian Chicken Salad With Peanuts Recipes

ASIAN CHICKEN SALAD WITH PEANUTS

Steps:

• In medium bowl, mix chicken and 1/4 cup of the dressing; toss to coat. Let stand at room temperature 10 minutes to marinate.
• In 8-inch nonstick skillet, heat oil over medium-high heat until hot. Remove chicken from marinade with slotted spoon and add to skillet; discard remaining marinade. Cook and stir chicken 4 to 6 minutes or until browned and no longer pink in center. Remove from heat. Add remaining 1/2 cup dressing; stir to mix.
• Divide cabbage and spinach among 4 serving plates. Top with chicken mixture. Sprinkle with onions and peanuts. If desired, serve with additional dressing.

ASIAN CHICKEN SALAD WITH PEANUT DRESSING

Steps:

• Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, about 3 minutes. Drain and rinse under cold water; set aside.
• Cut the top and bottom off each orange, then cut off the peel and white pith. Holding an orange over a small bowl to catch the juice, cut along the membranes to remove the orange segments, letting them fall into the bowl. Squeeze any juice from the membranes into the bowl. Repeat with the other orange.
• Whisk the peanut butter, 1/4 cup water, 2 tablespoons of the orange juice, the soy sauce, vinegar, Sriracha and 1/8 teaspoon salt in a small bowl. Toss the lettuce, watercress and half of the chow mein noodles in a large bowl. Divide among plates and drizzle with half the dressing. Top with the chicken, edamame, carrots, orange segments and remaining noodles. Season with salt and pepper and drizzle with the remaining dressing.

CHINESE CHICKEN SALAD WITH RED CHILE PEANUT DRESSING

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

ASIAN CHICKEN SALAD WITH PEANUT-SOY DRESSING

Steps:

• In small bowl, beat all dressing ingredients with whisk until blended.
• Toss salad ingredients in large bowl; drizzle with dressing.

CHINESE CHICKEN SALAD WITH PEANUT, GARLIC, AND ORANGE DRESSING

Steps:

• In the basket of a salad spinner, toss the cabbage with the 3 tablespoons of salt. Let sit for 1 to 1 1/2 hours. The idea is to draw out some of the water inside the cabbage and make it less crunchy, but not to let it get too salty. Once the cabbage has given up a about a quarter cup of water and looks wet, it's time to rinse (Step 7).
• Meanwhile, heat the canola oil in a medium saucepan. Once the oil starts to shimmer, add the peanuts. Cook over medium heat until the peanuts begin to toast and turn brown. Take the pan off the heat and fish out the peanuts, saving them to put in the salad later.
• Return the oil to the heat and add the garlic. Saute for 1 - 2 minutes, or until fragrant (but not burned - if the garlic and ginger start to turn brown, add some water to the pan - when it cooks off, the garlic and ginger will be cooked through). Add the mustard, peanut butter, and garlic chili paste. Whisk to combine.
• Add the soy sauce and brown sugar while whisking over medium heat. Keep whisking until the sugar is fully dissolved (just a minute or two) then add the orange juice. Remove from heat.
• Add the vinegar, Sesame oil, and pepper to taste (you probably won't need to add any extra salt).
• Pour the dressing into a measuring cup or bowl, cover, and cool in the fridge until ready to add to the salad.
• Rinse the cabbage in several changes of cold water, or until it does not taste overly salty. Dry in the salad spinner and pour into mixing bowl.
• Sprinkle the crumbled ramen noodles, green onions, chicken, and orange segments on top of the cabbage. Pour half of the dressing over the top, toss to combine.
• Allow diners to drizzle the remaining dressing over their own salads to taste. Bon Appetit!

ASIAN CHICKEN SALAD WITH ROASTED PEANUTS

Steps:

• 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.