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Quick Asian Chicken Salad

Total Time

Prep: 15 min. + chilling

Makes

6 servings

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
Quick Asian Chicken Salad Recipe photo by Taste of Home

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.

Nutrition 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.

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