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Asian Chicken Salad Recipe

Asian Chicken Salad Recipe

"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.
TOTAL TIME: Prep: 20 min. + cooling YIELD:8-10 servings

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

  • 1. 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.

Nutritional Facts

1 cup: 320 calories, 18g fat (3g saturated fat), 25mg cholesterol, 335mg sodium, 27g carbohydrate (14g sugars, 3g fiber), 13g protein

Reviews for Asian Chicken Salad

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.