Quick Asian Chicken Salad Recipe

5 2 2
Quick Asian Chicken Salad Recipe
Quick Asian Chicken Salad Recipe photo by Taste of Home
Publisher Photo

Quick Asian Chicken Salad Recipe

Read Reviews
5 2 2
Publisher Photo
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, California
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Asian Chicken Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p44

Nutritional Facts

1 cup: 139 calories, 1g fat (0 saturated fat), 69mg cholesterol, 194mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

  • 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
  1. 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.
Originally published as Asian Chicken Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p44

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Reviews forQuick Asian Chicken Salad

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MY REVIEW
nanasita User ID: 2271263 75338
Reviewed Apr. 1, 2013

"I was captured by the photo, but I thought the green beans were snap peas....so I tried it with fresh snap peas and chinese pea pods too. Yum-m-o. Thanks"

MY REVIEW
Mim23 User ID: 6485247 75337
Reviewed Jun. 8, 2012

"I made a few revisions to accommodate family tastes. I used sugar snap peas, water chestnuts and red & orange peppers as well as using Greek yogurt instead of sour cream. It was deemed worthy of making again by all. Sliced tomatoes and garlic pita chips made a complete meal!"

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