Home > Recipes > Asian Chicken Salad

Asian Chicken Salad Recipe

Photo by: Taste of Home

"This satisfying salad is crunchy, nutty and sweet all at the same time," relates Barb Mickelson of Glenwood, Iowa. "To speed up preparation, I use chow mein noodles instead of fried wonton wrappers called for in the original recipe," Barb notes.

This recipe is:

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Asian Chicken Salad Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

8-10 Servings
Prep: 20 min. + cooling

Ingredients

1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
1/4 cup canola oil
1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 medium head iceberg lettuce, torn
2 cups cubed cooked chicken
1 cup salted cashews
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) frozen snow peas, thawed
1 can (3 ounces) chow mein noodles
2 green onions, chopped

Directions

In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 cup) equals 320 calories, 18 g fat (3 g saturated fat), 25 mg cholesterol, 335 mg sodium, 27 g carbohydrate, 3 g fiber, 13 g protein.

Asian Chicken Salad published in Quick Cooking January/February 2001, p44

More recipes like this...

more...

Menus, videos and more

Tyler Florence shows how to make a crispy Asian chicken salad.

VIDEO: Crispy Asian Chicken Salad

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »

Reviews for Asian Chicken Salad (0)