Chilled Chinese Chicken Salad Recipe

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Chilled Chinese Chicken Salad Recipe

Read Reviews
3 1 1
Publisher Photo
"This chilled chicken salad has a slightly tangy taste and is a refreshing alternative to the typical chicken salad." notes Sandra Miller, Lexington, Kentucky. "An added plus is that it is easy to prepare. I like to serve it with fresh fruit and a muffin (low-fat, of course)."
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 3 cups cubed cooked chicken breast
  • 3 celery ribs, chopped
  • 1 cup canned bean sprouts, rinsed and drained
  • 1/2 cup reduced-fat French salad dressing
  • 1/2 cup fat-free mayonnaise
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon Chinese five-spice powder
  • 5 cups torn salad greens
  • 2 tablespoons sliced ripe olives

Directions

In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate for at least 2 hours. Serve on salad greens; garnish with olives. Yield: 5 servings, 1 cup per serving.
Originally published as Chinese Chicken Salad in Light & Tasty December/January 2004, p62

Nutritional Facts

1 cup: 219 calories, 6g fat (1g saturated fat), 74mg cholesterol, 919mg sodium, 13g carbohydrate (0 sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.

  • 3 cups cubed cooked chicken breast
  • 3 celery ribs, chopped
  • 1 cup canned bean sprouts, rinsed and drained
  • 1/2 cup reduced-fat French salad dressing
  • 1/2 cup fat-free mayonnaise
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon Chinese five-spice powder
  • 5 cups torn salad greens
  • 2 tablespoons sliced ripe olives
  1. In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate for at least 2 hours. Serve on salad greens; garnish with olives. Yield: 5 servings, 1 cup per serving.
Originally published as Chinese Chicken Salad in Light & Tasty December/January 2004, p62

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Reviews forChilled Chinese Chicken Salad

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dmlc1016 User ID: 3928504 56154
Reviewed Jun. 30, 2010

"too soft, possible try again with fresh sprouts and not marinaded in dressing. too soggy"

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