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Quick Asian Chicken Salad Recipe

Quick Asian Chicken Salad Recipe

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
TOTAL TIME: Prep: 15 min. + chilling YIELD:6 servings

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

  • 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.

Nutritional 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, 1 vegetable.

Wine Pairings

Light-Bodied White Wine

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