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.

★★★★★ 1 vote
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

How to Make Oriental Chicken Salad


  • 1Combine 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.
  • 2Serve 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.

Printable Recipe Card

About Oriental Chicken Salad

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