Oriental Chicken Salad

marla warden-holm

By
@marlajo

I have been making this recipe for so many years now that I could make it in my sleep. This light and crunchy salad with an oriental twist will keep your guest coming back for more.


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Rating:

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Serves:

6

Prep:

15 Min

Ingredients

4 medium
cooked boneless, skinless chicken breasts, diced
8 oz
sliced water chestnuts
2 c
fresh snow peas, washed and patted dry
1
stalk celery, diced
1/2 bunch
green onions, diced diagonally
1/2 c
bean sprouts
1 bottle
ginger soy salad dressing (your favorite brand)
1/3 c
sliced and toasted almonds

Directions Step-By-Step

1
Combine chicken, water chestnuts, snow peas, celery, green onions, bean sprouts and just enough salad dressing to coat everything. You don’t want the salad swimming in dressing.
2
Serve chilled. Garnish with slivered almonds and extra green onion slices before serving.
3
* To toast almonds:
Place almonds in skillet over low heat for about 10 mins, or until lightly browned, stirring once in a while.
When they are done, they will smell nutty and toasty.
4
*NOTE: If you can’t find Ginger soy salad dressing, here is the recipe that I use if I have more time:

Ginger Soy Salad Dressing:
¼ cup vegetable oil
5 teaspoons low-sodium soy sauce
1 teaspoon ground ginger
1/8 teaspoon salt, (or to taste)
1/8 teaspoon pepper
1/8 teaspoon sugar

Mix all ingredients in a glass container. Store in refrigerator up to one month.

About this Recipe

Course/Dish: Chicken Salads
Other Tag: Quick & Easy