Oriental Chicken Salad

marla warden-holm


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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15 Min


4 medium
cooked boneless, skinless chicken breasts, diced
8 oz
sliced water chestnuts
2 c
fresh snow peas, washed and patted dry
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

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.
Serve chilled. Garnish with slivered almonds and extra green onion slices before serving.
* 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.
*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