|Chicken (Williams-Sonoma Kitchen Library)|
|by Emalee Chapman|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
Results 1 - 10 of 227 for oriental chicken salad
Cook chicken fillets as directed. ... and add to salads. I've had ... romaine then the cabbage, almonds, chicken and dressing. This should make 3 or 4 salads.
In a wide pan or wok, place chicken stock, ginger, garlic, ... colours of this salad are a very ... finely chopped chilli over the top and serve immediately.
6% calorie reduction ... ingredients in large salad bowl. Add dressing ... servings (1 1/2 cups). * May substitute 2 1/2 packets Equal® sweetener. Equal
In jar with ... combine dressing and chicken; toss to ... toss gently. Line salad bowls with lettuce ... boiling water for 10 to 15 seconds, then in ice water.
Boil pasta 10 ... oil. Add remaining "salad" ingredients and ... Have garnishes ready. TO SERVE: Toss salad with dressing, top with garnishes. Serves 6-8.
In a medium ... the slivered cooked chicken, and let ... sesame seeds. Toss the salad. Add the watercress just before serving, and toss the salad again.
Combine above ingredients ... dressing and refrigerate overnight. Three hours before serving, break up noodles from package (uncooked) and mix into salad.
Prepare noodles; prepare dressing. Pour dressing over chicken, lettuce, carrots, and onions. Slowly add noodles. Refrigerate.
Mix above salad ingredients including chicken and chestnuts. Whisk ... toss. Just before serving, add 3 ounce can of chow mein noodles. Serves 4 to 6 people.
Combine chicken, chestnuts, pineapple ... together sour cream, curry powder, salt. Toss lightly with chicken mixture. Garnish with almonds. Serves 4 to 6.
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