Easy Oriental Chicken Salad

Prep 20 min
Total 35 min
Ingredients 12
Servings 4

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

By Pillsbury Kitchens

Updated May 14, 2010

Ingredients

1/4

cup soy sauce

1/4

cup water

boneless skinless chicken breast halves, cut into thin crosswise strips

(8-oz.) can sliced water chestnuts, drained

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

cup chow mein noodles

Steps

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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

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.