Best 11 Oriental Chicken Salad Recipes

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

Steps:

• Prepare dressing and set aside.
• Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• Once noodles have begun to slightly brown, add slivered almonds.
• If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
• Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• Add the ramen/almond mixture and stir well.
• Add dressing and stir to coat.
• I generally prepare the dressing right before serving.
• If it sits in the refrigerator too long, it gets very thick and won't remix well.
• Also, this amount of dressing is just the right amount to give the salad a good coating.
• If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
• If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

APPLEBEE'S ORIENTAL CHICKEN SALAD

Steps:

• Dressing: Add all ingredients in a blender and puree for about 30 seconds. I usually make a double recipe and add a little extra honey!
• Salad: This salad is made easiest with a pair of kitchen scissors. Cut lettuce and cabbage into very thin, short strips. Top with green onions, chow mein noodles and Chicken.
• Idea: You can also turn this salad into amazing wraps! I like to use grilled tortillas. Enjoy!

CHILLED ORIENTAL CHICKEN PASTA SALAD

Steps:

• In a large bowl, combine the cooked pasta, cooked chicken, peas, carrots, red bell pepper and green onion.
• In a small bowl, whisk the soy sauce, canola oil, rice wine vinegar, sesame oil, garlic, brown sugar, ginger and chili oil.
• Pour over chicken pasta mixture and toss to combine.
• Sprinkle on the sesame seeds.
• Cover and refrigerate 2 hours before serving.

ORIENTAL CHICKEN SALAD WITH HONEY-SESAME DRESSING

Steps:

• Cut chicken breasts into thin cubes or strips, set aside.
• In a pie plate or shallow dish, beat eggs with 4 tablespoons milk. In another pie plate or shallow dish, add crushed corn flake crumbs, flour, salt, pepper and garlic powder, mix until well blended. Set aside.
• In a medium mixing bowl, whisk together honey, vinegar, mayonnaise, mustard and sesame oil. Chill for 20-30 minutes. (Unused dressing will keep in refrigerator for up to 30 days).
• In a large size skillet, add 1/4 cup oil on medium heat, when oil is hot, dip chicken into egg mixture and then in crumb mixture, place chicken in hot oil and fry to a golden brown on all sides, about 2-3 minutes per side. Drain chicken pieces on a plate lined with paper towels, to drain. Keep warm.
• In a large size mixing or salad bowl, add romaine lettuce, shredded carrot, scallions, cabbage, almonds and chow mein noodles, toss salad to incorporate salad mixture, pour in salad dressing over top and continue to toss until well coated with dressing. Serve salad in individual salad plates and top with an even amount of crispy chicken per plate.
• Makes 4 servings.

APPLEBEE'S ORIENTAL CHICKEN SALAD

Steps:

• 1. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. 2. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees F. 3. In a small, shallow bowl beat egg, add milk, and mix well. 4. In another bowl, combine flour with corn flake crumbs, salt and pepper. 5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. 6. Fry each chicken finger for 5 minutes or until coating has darkened to brown. 7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. 8. Sprinkle green onion on top of the lettuce. 9. Toast almonds in a small skillet over medium heat for 3 to 4 minutes, or until light brown. 10. Sprinkle toasted almonds over the salad, then add the chow mein noodles.

ORIENTAL CHICKEN AND CABBAGE SALAD

Steps:

• Bring broth to simmer in heavy large skillet over medium heat. Add chicken and simmer until just cooked through, about 7 minutes. Transfer to work surface to cool. Add snow peas to broth and cook until tender, about 3 minutes. Using slotted spoon, transfer peas to bowl of cold water. Drain. Set aside.
• Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl; cool.
• Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and sugar substitute in medium bowl. Whisk in reserved broth.
• Place cabbages, mushrooms, carrots and onions in large bowl. Pour dressing over and toss to combine.(Can be made 6 hours ahead. Cover; chill.)

ORIENTAL CHICKEN SUMMER SALAD

Steps:

• Combine all salad ingredients.
• Drizzle with dressing & serve.

PEA POD AND CHICKEN SALAD ORIENTAL

Steps:

• Cook macaroni to desired doneness as directed on package. Drain and rinse with cold water. In large bowl, combine cooked macaroni, pea pods, chicken, green onions, and water chestnuts. In small bowl, blend mayonnaise, soy sauce, pepper and ginger; add sherry, if desired. Pour over pea pod mixture. Mix well. Cover, refrigerate atleast 3 hours. When serving, garnish with almonds.
• To blanch pea pods, place in boiling water, cook and cover for 1 minute. Immediately drain and rinse with cold water.

ORIENTAL CHICKEN PASTA SALAD

Steps:

• 1. Place cubed chicken breasts in ziplock bag and dust with Corn Starch. Set aside and cook pasta according to package directions, drain and rinse in cold water.
• 2. chop veggies and place in large bowl. Once pasta is cooked and cooled add to veggie bowl. In skillet put in oil and add chicken dashing soy sauce on top. The corn starch adds a slight crispness.
• 3. While chicken cooks, in bowl add salad dressing, honey & soy sauce. Mix well. Taste to see if you need more honey or soy sauce.
• 4. Once chicken is cooked, cool slightly than add to pasta and veggies.
• 5. Pour over dressing mixture and toss. Chill for 4 hours or overnight. I always do overnight as it lets the flavors soak in and meld. Top with chow mein noodles just before serving.

ORIENTAL CHICKEN PASTA SALAD

Steps:

• Combine all salad ingredients and toss with dressing.
• Refrigerate at least overnight before serving.
• I also recommend making a second batch of the dressing and tossing it with the salad just before serving as the pasta soaks up most of the dressing.

CRUNCHY ORIENTAL CHICKEN SALAD

Steps:

• 1. Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet stir into butter mixture.2. Cook 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown remove from heat.3. Mix sugar, vinegar, oil and pepper in large bowl. Add noodle mixture and remaining ingredients toss.NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 265 (Calories from Fat 110) Fat 12g (Saturated 4g) Cholesterol 50mg Sodium 140mg Carbohydrate 25g (Dietary Fiber 2g) Protein 16g % DAILY VALUE: Vitamin A 4% Vitamin C 26% Calcium 6% Iron 8% DIET EXCHANGES: 1 Starch 1 Medium-Fat Meat 2 Vegetable 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.