Chinese chicken salad recipe

Summer Chicken Salad
Ingredients
1 ½ pounds boneless chicken breast halves - cooked, cooled and cubed

1 (8 ounce) can mandarin oranges, drained

1 (8 ounce) can pineapple chunks, drained and cut in half

½ cup chopped pecans

1 cup light mayonnaise

2 teaspoons dried dill w**d

2 teaspoons white sugar

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Chinese Chicken Salad

Ingredients
For the Salad:
3 cups thinly sliced Napa cabbage (may substitute green cabbage)*
1 cup thinly sliced red cabbage*
1 cup shredded carrots (look for pre-shredded carrots in the produce aisle)
1 cup sugar snap peas, thinly sliced
1 cup fresh cilantro, leaves separated from stems and roughly chopped
3 green onions, white and green parts, thinly sliced
1 cup oranges (peeled and cut into chunks. ‘supremed’ or a 12–15 oz. can mandarin oranges in 100% juice, drained well)
⅓ cup slivered or sliced almonds, toasted
3 cups cooked, shredded chicken
Optional: Black and/or white sesame seeds for garnish
*May substitute one 12-ounce bag of bagged coleslaw mix for cabbage and add an additional ½ cup carrots or snow peas if desired.

For the Dressing:
1/4 cup unseasoned rice vinegar
3 Tbsp. toasted sesame oil
3 Tbsp. coconut aminos (may substitute 1 ½ Tbsp. tamari + 1 ½ Tbsp. water)
2 Tbsp. avocado oil (may substitute light tasting olive oil)
½ tsp. dried ginger (recommend Simply Organic)
¼ tsp. garlic powder (recommend Simply Organic)

Instructions
Combine cabbage, carrots, sugar snap peas, onions, and cooked chicken in a large bowl. Toss well to combine.
In a small bowl (or jar) combine dressing ingredients. Whisk or shake well to combine. Pour over salad just before serving.
Gently stir in oranges, cilantro, and almond. Sprinkle with sesame seeds and enjoy.

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INGREDIENTS
2 cups rotisserie chicken breast, shredded
1 head romaine lettuce, shredded
1 head iceburg lettuce, shredded
1 rounded cup of red cabbage, shredded
1 cup of carrots (about 2 carrots), julienned or shredded
1/2 bunch of green onions, thinly sliced
2–3 tablespoons cilantro leaves, roughly chopped
Asian salad dressing, using this homemade recipe
Garnishes: sesame seeds, crushed red pepper flakes (optional), sliced or slivered almonds, cashew halves, crispy wonton strips

INSTRUCTIONS
Start by preparing the homemade Asian salad dressing so the flavors have a chance to meld together nicely.
After shredding the chicken breast, add it to a large mixing bowl. Drizzle half of the salad dressing directly on top of the chicken. With kitchen tongs, mix these ingredients together. Let the chicken sit and soak in all of that goodness while you finish prepping the remainder of the recipe.
Add the shredded romaine lettuce, iceburg lettuce, carrots and red cabbage to the mixing bowl. Add in the sliced green onions and chopped cilantro leaves. With tongs, toss the ingredients until well combined.
Generously garnish your Chinese chicken salad with sesame seeds, dried chili flakes, almonds, cashew halves and wonton strips. To keep your salad nice and crisp, do not add the remainder of the Asian dressing until serving time.
Place the salad dressing carafe with the remainder of the Asian dressing beside the serving bowl. As they serve themselves, family and guests can drizzle the dressing on top. Enjoy!

NOTES
EXPERT TIPS FOR CHINESE CHICKEN SALAD
MORE IDEAS FOR FLAVORFUL CHICKEN SALAD ADD-INS: Mandarin orange slices, water chestnuts, baby corn, julienned orange or red bell pepper, snow peas, and sunflower seeds.
HOW TO MAKE MEAL PREP EASY: Buy prepared items at the market to include a store-bought rotisserie chicken, ready-to-serve Romaine lettuce, and packets of pre-shredded carrots and pre-shredded red cabbage.
ABOUT HOMEMADE ASIAN SALAD DRESSING: The dressing can be prepared in advance, with the exception of including garlic and ginger which should always be added fresh! When refrigerating dressing with ginger and garlic, it will only stay fresh about 2-3 days. Without these 2 ingredients it will last much longer!
DIY SALAD KIT: This is the perfect make-ahead salad kit for parties, potlucks, and family gatherings. Simply prep the items individually in zip-top bags, and then toss everything together just before serving.

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INGREDIENTS
For dressing
3 tbsp lime juice 2 limes
2 tbsp olive oil
2 tbsp soy sauce low sodium
1 tbsp honey
2 tbsp peanut butter
1 tsp fish sauce
1/4 tsp red pepper flakes
1/2 tsp garlic chili sauce
For salad
1 cup carrots shredded
1 cup green papaya shredded
1 cup cucumber peeled, seeded, and sliced
2 cups bok choy sliced
1 red chili pepper sliced
2 chicken breasts cooked, shredded or cut in small pieces
1/4 cup mint chopped
1/2 cup slivered almonds or peanuts
3 cups green cabbage shredded
US CUSTOMARY – METRIC
INSTRUCTIONS
Make the dressing: Whisk all the ingredients for the dressing together in a bowl or give them a shake in a mason jar. You can microwave the peanut butter for 10-15 seconds to soften it for easier mixing if needed.
Mix the salad: Add all the salad ingredients to a large bowl along with the dressing. Toss everything well, serve, and enjoy!

Ingredients
6 cups chopped lettuce such as iceberg or romaine
1 8- ounce Greek Marinated Chicken Breast sliced or chopped
2 cups Mediterranean Tomato Salad or sliced tomatoes
2 cups Mediterranean Tomato Salad or sliced tomatoes
1 cup sliced Persian or hothouse cucumber
1/4 cup kalamata olives
1/4 cup feta cheese broken into chunks
For the Greek Dressing
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic peeled and minced
2 teaspoons oregano
1 teaspoon sugar
1/2 teaspoon each of kosher salt and freshly ground black pepper
Instructions
Add the lettuce to a large serving bowl or two individual salad bowls. Top with the sliced chicken, tomato salad, cucumber, olives, and feta cheese.

To make the dressing, add the olive oil, red wine vinegar, garlic, oregano, sugar and salt and pepper to a small canning jar. Top with the lid and shake well until blendedand emulsified. Season with more sugar and salt and pepper to taste.

Drizzle the dressing over the salad and toss to taste.

Ingredients

4 cups cooked chicken breast chopped
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup mayonnaise
2 tablespoons lemon juice
1/2 cup celery chopped finely
1/4 cup sliced almonds (optional)
Mix all the ingredients together well in a bowl and refrigerate for at least an hour.