Chinese Chicken Salad

A wonderfully satisfying chicken salad dinner that is easy to make at home and ready in just 25 minutes. Perfect if you love Chinese cuisine.

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Servings 6

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ingredients 12
Prep Time 25 min
Total Time 25 min

Ingredients

1/4: cup rice vinegar

2: tablespoons sugar

1/2: teaspoon salt

1/4: cup peanut oil

2 1/2: cups chopped cooked chicken

1: head iceberg lettuce, torn into bite-size pieces (about 8 cups)

4: medium stalks celery, thinly sliced (2 cups)

1: medium carrot, shredded (1/2 cup)

1/2: cup walnuts, coarsely chopped

4: medium green onions, sliced (1/4 cup)

2: tablespoons sesame seed, toasted

1/2: cup chow mein noodles

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Directions

1 In small bowl, stir together vinegar, sugar and salt until sugar is dissolved. Whisk in oil.
2 In large salad bowl, stir together chicken, lettuce, celery, carrot, walnuts, green onions and sesame seed until well mixed. Just before serving, pour dressing over salad; toss until coated. Top with chow mein noodles.

EXPERT TIPS

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Expert Tips

We used 2 1/2 cups chicken from a deli rotisserie chicken. A 2-lb chicken yields about 4 cups chopped chicken.

To toast sesame seeds, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 540mg; 540%;
Total Carbohydrate: 13g; 13%
(Dietary Fiber 3g 3% Sugars 8g 8% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 45%;
Vitamin C: 8%;
Calcium: 6%;
Iron: 10%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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outofcondo

report Posted Sep. 27, 2011 4:26 PM

This is amazing. I doubled the recipe and leave out the lettuce and keep it covered in the refrigerater and it is ready to eat when I am ready. I don't add the lettuce until just before I make my salad.