oriental chicken salad
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.
prep time
15 Min
cook time
method
---
yield
6 serving(s)
Ingredients
- 4 medium cooked boneless, skinless chicken breasts, diced
- 8 ounces sliced water chestnuts
- 2 cups fresh snow peas, washed and patted dry
- 1 - stalk celery, diced
- 1/2 bunch green onions, diced diagonally
- 1/2 cup bean sprouts
- 1 bottle ginger soy salad dressing (your favorite brand)
- 1/3 cup sliced and toasted almonds
How To Make oriental chicken salad
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Step 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.
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Step 2Serve chilled. Garnish with slivered almonds and extra green onion slices before serving.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chicken Salads
Tag:
#Quick & Easy
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