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Asian Chicken Salad

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Asian Chicken Salad
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6
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Crispy cellophane noodles add a wonderful crunch to this easy main-dish salad.

Ingredients

Ginger-Soy Dressing

1/3
cup vegetable oil
1/4
cup white wine vinegar
2
teaspoons soy sauce
1
tablespoon sugar
1/2
teaspoon pepper
1/2
teaspoon ground ginger
1/4
teaspoon salt

Salad

Vegetable oil
1
package (5.3 oz) cellophane noodles (bean threads)
1/2
head lettuce, shredded
3
cups cut-up cooked chicken or turkey
4
medium green onions, sliced (1/4 cup)
1
medium carrot, shredded
1
tablespoon sesame seed, toasted

Directions

  • 1 In tightly covered container, shake all dressing ingredients until well blended.
  • 2 Heat oil (1 inch) in 4-quart Dutch oven to 425ºF. Fry one-fourth of the noodles at a time in oil about 5 seconds, turning once, until puffed; drain.
  • 3 In large bowl, mix lettuce, chicken, onions and carrot. Pour dressing over salad. Add half of noodles; toss. On serving plates, spoon salad over remaining noodles. Sprinkle with sesame seed.
Tips  

To toast sesame seed, cook it in an ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

When you're short on time, you can substitute 5 cups packaged chow mein noodles for the fried cellophane noodles.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
200
)
Daily Value
Total Fat
22 g
(
Saturated Fat
4 g
)
Cholesterol
60 mg
Sodium
300 mg
Potassium
320 mg
Total Carbohydrate
22 g
(
Dietary Fiber
2 g
)
Protein
21 g
Daily Value*:
Vitamin A
42%
42%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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