Oriental Chicken Salad
4 mediumcooked boneless, skinless chicken breasts, diced
8 ozsliced water chestnuts
2 cfresh snow peas, washed and patted dry
1stalk celery, diced
1/2 bunchgreen onions, diced diagonally
1/2 cbean sprouts
1 bottleginger soy salad dressing (your favorite brand)
1/3 csliced and toasted almonds
How to Make Oriental Chicken Salad
- 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.