Curry Chicken and Macaroni Shirataki Salad

Curry Chicken and Macaroni Shirataki Salad
Recipe type: Chicken Dishes, Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • 1 large roasted chicken, cut into 1 inch cubes
  • ½ cup chopped celery
  • 1 (8-ounce) can sliced or chopped water chestnuts, drained
  • 2 cups seedless red grapes, halved
  • 1 (2-ounce) package slivered almonds
Dressing:
  • 1 cup mayonnaise
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons curry powder
  • 1 tablespoon prepared mango chutney
  • Salt
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Gently combine the chicken, celery, water chestnuts, grapes,Macaroni Shirataki and almonds in a large glass bowl.
  3. Combine the dressing ingredients and mix well.
  4. Add to the chicken mixture and stir gently to combine.
  5. Season with salt, to taste.

Asian Chicken and Macaroni Shirataki Salad

Asian Chicken and Macaroni Shirataki Salad
Recipe type: Chicken dishes, Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • 4 cooked skinless boneless chicken breasts, diced
  • 1¼ cups bean sprouts
  • 1½ cups snow peas
  • ¼ cup chopped scallions
  • ¼ cup vegetable oil
  • 5 teaspoons soy sauce
  • 1 teaspoon ground ginger
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon sugar
  • ¼ cup diced celery
  • 1 (8-ounce) can sliced water chestnuts, drained
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Combine the chicken, bean sprouts, snow peas,Macaroni Shirataki and scallions.
  3. Make a dressing using the oil, soy sauce, ginger, salt, pepper, and sugar.
  4. Add to the chicken mixture.
  5. Add the celery and water chestnuts and mix well.
  6. Serve chilled.

Tofu Shirataki and Asian Chicken Salad

Tofu Shirataki and Asian Chicken Salad
Recipe type: Chicken Dishes, Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 (9-ounce) package frozen sugar snap peas
  • 1 (16-ounce) package Tofu Shirataki
  • 1 cup water chestnuts, drained and chopped
  • 3 cups diced cooked chicken
  • 3 green onions, chopped
  • 1 medium red bell pepper, diced
  • ½ cup vegetable oil
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons hoisin sauce
  • 1 (2-ounce) package slivered almonds, toasted (1/2 cup)
Instructions
  1. Drain and rinse Tofu Shirataki very well. Place on paper towels to dry and set aside.
  2. Cook sugar snap peas according to package directions; drain well.
  3. In a large bowl, combine sugar snap peas, Tofu Shirataki, water chestnuts, chicken, green onion, and red bell pepper.
  4. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over Tofu Shirataki mixture, tossing gently to coat.
  5. Stir in toasted almonds.
  6. Cover and chill until ready to serve.