Asian Chicken Salad Recipe

5 2
Asian Chicken Salad Recipe
Asian Chicken Salad Recipe photo by Taste of Home
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Asian Chicken Salad Recipe

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5 2
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"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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + cooling

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/4 cup vegetable 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
  • 1/4 cup chopped green onions

Directions

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. Serve immediately. Yield: 8-10 servings.
Originally published as Asian Chicken Salad in Quick Cooking January/February 2001, p44

Nutritional Facts

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

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/4 cup vegetable 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
  • 1/4 cup chopped green onions
  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. Serve immediately. Yield: 8-10 servings.
Originally published as Asian Chicken Salad in Quick Cooking January/February 2001, p44

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