Easy Oriental Chicken Salad

Noodles and vegetables provide a simple addition to a flavorful chicken salad that's ready in 35 minutes. Perfect if you love Asian cuisine.

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 20 min
  • total time 35 min
  • ingredients 12
  • servings 4
 

Ingredients

1/4
cup soy sauce
1/4
cup water
2
boneless skinless chicken breast halves, cut into thin crosswise strips
1
(8-oz.) can sliced water chestnuts, drained
1
cup julienne-cut (1x1/4x1/4-inch) carrots
1/2
cup diagonally sliced green onions
1/4
cup sugar
1/2
cup oil
1/3
cup white wine vinegar
1/2
teaspoon ginger
1 1/2
cups finely chopped red cabbage
1
cup chow mein noodles

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large skillet, bring soy sauce and water to a boil. Add chicken. Reduce heat; cover and simmer 5 to 8 minutes or until chicken is no longer pink. Drain; cool 15 minutes.
  • 2 In medium bowl, combine water chestnuts, carrots, onions and chicken.
  • 3 In small jar with tight-fitting lid, combine sugar, oil, vinegar and ginger; shake well. Pour over salad; toss to coat. Just before serving, add cabbage and chow mein noodles to salad; toss gently.
  • 1 In large skillet, bring soy sauce and water to a boil. Add chicken. Reduce heat; cover and simmer 5 to 8 minutes or until chicken is no longer pink. Drain; cool 15 minutes.
  • 2 In medium bowl, combine water chestnuts, carrots, onions and chicken.
  • 3 In small jar with tight-fitting lid, combine sugar, oil, vinegar and ginger; shake well. Pour over salad; toss to coat. Just before serving, add cabbage and chow mein noodles to salad; toss gently.

EXPERT TIPS

toggle

Expert Tips

To julienne the carrots (cut into thin strips), trim the root and stem ends. Slice the carrots lengthwise into thin (about 1/4-inch-thick) planks. Stack the planks and cut them again into long, thin pieces about the thickness of a wooden matchstick. Finally, cut the strips crosswise into pieces about 1 inch long.

Chinese cabbage can replace the red cabbage.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
480
(
Calories from Fat
290),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
4g,
4%
),
Cholesterol
35mg
35%;
Sodium
360mg
360%;
Total Carbohydrate
33g
33%
(Dietary Fiber
3g
3%
  Sugars
18g
18%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
25%;
Calcium
4%;
Iron
8%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 2 Lean Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet