Quick Asian Chicken Salad
Our family enjoys sampling a variety of salads, but this one is at the top of their list. It's an interesting twist on traditional chicken salad. —Vivian Miller, Sonora, California6 ServingsPrep: 15 min. + chilling
Ingredients
- 1-1/2 cups cubed cooked chicken
- 1-1/2 cups cooked rice
- 1 package (10 ounces) frozen green beans, thawed
- 1 cup bean sprouts
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 2 tablespoons minced fresh parsley
- DRESSING:
- 1/3 cup sour cream
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, optional
- 1/4 teaspoon ground ginger
- 1/8 teaspoon pepper
Directions
- In a large bowl, combine the first seven ingredients. Whisk dressing
- ingredients together in a small bowl. Pour over salad; toss to coat.
- Refrigerate 8 hours or overnight. Yield: 6 servings.
Nutrition Facts: 1 cup (prepared with fat-free sour cream and light soy sauce; calculated without salt) equals 139 calories, 1 g fat (0 saturated fat), 69 mg cholesterol, 194 mg sodium, 23 g carbohydrate, 0 fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat,