Best 2 Asian Chicken Salad With Wasabi Dressing Recipes
Calling all Asian food enthusiasts and salad lovers! Get ready to embark on a culinary journey with our tantalizing Asian Chicken Salad with Wasabi Dressing. This refreshing and flavorful dish combines the vibrant flavors of Asian cuisine with the crisp crunch of fresh vegetables and the juicy tenderness of chicken.
This salad is an explosion of textures and tastes, featuring tender pieces of chicken coated in a flavorful marinade, crisp lettuce, crunchy cucumber, juicy tomatoes, and aromatic red onions. The highlight of this salad lies in its delectable Wasabi Dressing, a perfect balance of spicy and tangy flavors that awakens your taste buds and adds an extra layer of complexity to the dish.
Prepare to be amazed by the versatility of this Asian Chicken Salad with Wasabi Dressing. It's a perfect appetizer or light lunch option, but it can also be a satisfying main course when paired with a side of rice or quinoa. With its vibrant colors and delightful flavors, this salad is sure to impress your family and friends, making it an ideal choice for potlucks, picnics, or any casual gathering.
In this comprehensive guide, we'll provide you with step-by-step instructions and helpful tips to ensure your Asian Chicken Salad with Wasabi Dressing turns out perfectly every time. From selecting the freshest ingredients to preparing the marinade and dressing, we've got you covered. So, grab your apron and let's begin our culinary adventure!
ASIAN CHICKEN SALAD WITH WASABI DRESSING
Recipe by F&W's Melissa Rubel, from Pairing of The Day: November 2008, How to Cook with Spices. An excellent "new way" of preparing chicken salad. The delectable poached-chicken salad packed with Asian pear, cucumber and bean sprouts, offers a double hit of wasabi. Melissa whisks wasabi powder -- a blend of mayonnaise, rice vinegar and sesame oil -- then garnishes the salad with crunchy wasabi peas.
Provided by Manami
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer; cook over moderately low heat until the chicken is white throughout, about 12 minutes.
- Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
- Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
- In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing.
- Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad.
- Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and.
- Serve at once.
Nutrition Facts : Calories 314.6, Fat 13.4, SaturatedFat 2.1, Cholesterol 76.1, Sodium 293.2, Carbohydrate 19.6, Fiber 4.2, Sugar 9.4, Protein 30.1
CHICKEN AND CELERY SALAD WITH WASABI-TAHINI DRESSING
Inspired by the desire to make use of some leftover wasabi paste, this is the kind of chicken salad that's sure to become a go-to recipe. The best advice here is to make a large batch, and save it for multiple meals. Equally delicious cold or at room temperature, this salad is especially good in a sandwich, tucked into soft potato rolls. Embrace the wasabi and think of it as a hot mustard; you can even dial it back, starting with less, then adding more to taste. Lime juice lends a mellow acidity that rounds out the dressing.
Provided by Sue Li
Categories dinner, easy, lunch, poultry, salads and dressings, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.
- While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.
- Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.
- Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.
- Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.
Tips:
- To save time, you can use a pre-cooked rotisserie chicken. Just be sure to remove the skin and bones before shredding the chicken.
- If you don't have wasabi powder, you can use prepared wasabi paste instead. Just start with a small amount and add more to taste.
- For a spicier salad, add a pinch of cayenne pepper to the dressing.
- If you don't have rice vinegar, you can use white vinegar instead. Just be sure to add a pinch of sugar to balance out the acidity.
- To make the salad ahead of time, simply prepare the dressing and store it in a jar in the refrigerator. When you're ready to serve, just toss the dressing with the chicken, cabbage, carrots, and onions.
Conclusion:
This Asian chicken salad is a delicious and healthy meal that's perfect for a quick lunch or dinner. It's packed with protein, vegetables, and healthy fats, and the wasabi dressing adds a unique and flavorful touch. Whether you're a fan of Asian cuisine or just looking for a new and exciting salad recipe, this Asian chicken salad is sure to please.
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