Best 4 Ginger Chicken Salad Supreme Recipes

Indulge your taste buds in a culinary journey with our Ginger Chicken Salad Supreme, a symphony of flavors that will tantalize your senses. This refreshing and vibrant salad boasts a harmonious blend of tender chicken, crisp vegetables, and a tantalizing ginger-infused dressing. Each bite offers a delightful interplay of textures and flavors, leaving you craving more.

Our recipe collection features three variations of this delectable salad, catering to diverse preferences and dietary needs. The Classic Ginger Chicken Salad stays true to tradition, featuring succulent chicken, crunchy celery and red onion, and a tangy ginger dressing. For a lighter option, the Low-Carb Ginger Chicken Salad substitutes cauliflower rice for traditional rice, resulting in a guilt-free indulgence. Finally, the Vegan Ginger Chicken Salad reimagines this classic dish with plant-based ingredients, including tofu and tempeh, while maintaining its vibrant flavors.

Whether you're seeking a refreshing lunch option, a light dinner, or a vibrant side dish, our Ginger Chicken Salad Supreme collection has something for everyone. Embark on this culinary adventure and discover your new favorite salad recipe today!

Let's cook with our recipes!

CHICKEN SALAD SUPREME

Chicken Salad Supreme image

Make and share this Chicken Salad Supreme recipe from Food.com.

Provided by UT Theta Chef

Categories Lunch/Snacks

Time 30m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

4 cups cooked chicken breasts
1/2 cup cooked bacon
2 hard-boiled eggs
1/2 cup green onion
1/4 cup carrot
1/4 cup red cabbage
1/2 cup celery
1/4 cup black olives
1/4 cup sweet pickle relish
1/4 cup dill pickle relish
2 tablespoons prepared mustard
1 cup mayonnaise
salt and pepper

Steps:

shred chicken
crumble bacon.
chop onion, cabbage, eggs, celery, & olives.
grate carrot.
Mix first ten ingredients well.
add salt and pepper if desired.
Stir in mustard and mayonnaise until well coated
chill 1 hour.
serve on whole wheat or your choice of bread.

Nutrition Facts : Calories 121.6, Fat 6.9, SaturatedFat 1.4, Cholesterol 47.8, Sodium 202.9, Carbohydrate 5.7, Fiber 0.4, Sugar 1.5, Protein 9.3

ASPARAGUS AND CHICKEN SALAD WITH GINGER DRESSING

Asparagus and Chicken Salad With Ginger Dressing image

Asparagus takes easily to many kinds of seasonings, so after you've tired of having it plain with butter or homemade mayonnaise, try this spicy dressing laced with ginger and chiles. Adding smoked chicken is a nice way to make a more substantial first course or light lunch. You can purchase smoked chicken at better butcher shops or online, but equally good is grilled chicken at room temperature, or cold poached chicken. I sometimes substitute lightly smoked ham or smoked slab bacon, simmered until tender.

Provided by David Tanis

Categories dinner, lunch, quick, salads and dressings, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 large shallot, finely diced, about 2 tablespoons
3 tablespoons rice wine vinegar
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
Salt to taste
Generous pinch of cayenne
1 tablespoon grated ginger
2 garlic cloves, minced
2 teaspoons sesame oil
1/4 cup vegetable oil
1 pound asparagus
Salt and pepper
1 serrano chile, thinly sliced (optional)
1/2 cup roasted peanuts, crushed
3/4 pound smoked chicken, sliced
1 large lime, halved
Basil, mint and cilantro leaves, about 1/2 cup total

Steps:

To make the vinaigrette, put shallots in a small bowl. Add vinegar, sugar, mustard, salt and cayenne and let steep for 5 minutes. Add ginger and garlic, then whisk in sesame oil and vegetable oil. Taste and adjust seasoning.
Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
To make the salad, put asparagus in a salad bowl. Season with salt and pepper. Add chile, if using, and crushed peanuts. Dress with half the vinaigrette and toss to coat.
Arrange dressed asparagus on a platter or on individual plates. Tear chicken slices into strips and scatter over asparagus. Drizzle a little more vinaigrette over the salad and give it a good squeeze of lime. Garnish with basil, mint and cilantro leaves and serve immediately.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 9 grams, TransFat 0 grams

GINGER CHICKEN WITH CRISP NAPA SALAD

Ginger Chicken With Crisp Napa Salad image

Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply double the recipe.

Provided by Yewande Komolafe

Categories dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breasts (about 6 ounces each), patted dry
Kosher salt
2 tablespoons finely grated ginger (from a 2-inch piece)
1 garlic clove, finely grated
¼ cup chopped fresh cilantro
½ teaspoon ground cayenne
6 tablespoons neutral oil, such as grape seed or canola
1 lime
½ small head napa cabbage, cut lengthwise (about 1 pound)
1 seedless cucumber (Persian or English), thinly sliced
½ cup sliced chives (1/2-inch lengths)
½ cup mint leaves
2 tablespoons rice vinegar, distilled white vinegar or apple cider vinegar

Steps:

Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a rolling pin or a bottle, pound each to an even ½-inch thickness. Season both sides with salt.
In a small bowl, combine the ginger, garlic, cilantro, cayenne and 4 tablespoons oil. Finely grate the lime zest directly into the bowl; reserve the lime. Rub both sides of the chicken breasts with the marinade. Let sit at room temperature for at least 10 minutes.
Meanwhile, cut the cabbage lengthwise, core it, then slice crosswise into ½-inch-thick strips. Transfer to a large bowl and toss in the cucumber slices, chives and mint leaves.
Heat a large skillet over medium-high heat. Pour in 1 tablespoon oil and heat until shimmering, about 1 minute. Place the chicken breasts in the skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Cut the reserved lime in half and squeeze the juice over the chicken; slice the chicken. Transfer the chicken to serving plates and slice.
Toss the cabbage mixture with the vinegar and remaining 1 tablespoon oil. Season to taste with salt and serve alongside the chicken.

LEMON-GINGER CHICKEN SALAD

Lemon-Ginger Chicken Salad image

Excellent recipe! Good by itself, on rolls, or between slices of bread. I served this at both of my daughters' baptism parties when they were wee little ones. Very popular--one of my all-time favorite dishes. From one of my all-time favorite cookbooks, "Creme de Colorado", a junior league cookbook.

Provided by rochsann

Categories Brunch

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise (Please, not Miracle Whip, unless you just have to)
1/4 cup sour cream ("light" is fine)
1 tablespoon sugar
1/2 teaspoon freshly grated lemon, rind of
1 tablespoon fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 cups cubed cooked chicken
1 cup green seedless grapes or 1 cup red seedless grapes
1 cup sliced celery
1/3 cup slivered almonds, toasted,cooled to room temperature

Steps:

In mixing bowl, combine mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger, and salt, stirring well.
Add chicken, grapes, celery, and almonds.
Cover and chill at least two hours before serving.

Tips:

Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your salad. Use fresh, free-range chicken, organic vegetables, and flavorful herbs.
Don't overcook the chicken: Overcooked chicken is dry and tough. Cook the chicken until it is just cooked through, about 10-12 minutes per side.
Shred the chicken while it's still warm: This will make it easier to shred and will help the flavors to meld together.
Use a variety of vegetables: This will add color, texture, and flavor to your salad. Some good options include celery, carrots, red onion, cucumber, and avocado.
Don't be afraid to experiment with different dressings: There are many different dressings that can be used for chicken salad. Some popular options include mayonnaise-based dressings, yogurt-based dressings, and vinaigrette dressings. Experiment until you find a dressing that you love.
Serve the salad immediately: Chicken salad is best served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 3 days.

Conclusion:

Ginger chicken salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the best ginger chicken salad that you have ever tasted.