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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


  • 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
  • 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.

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.

Reviews for Quick Asian Chicken Salad

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

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

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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