Chicken Salad Asian-Style
Submitted by takarasun
Crunchy Asian chicken salad loaded with toasted almonds, sesame seeds, water chestnuts, and crispy chow mein noodles in a sweet vinegar dressing. No cooking required.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
2 hrsThis is the kind of salad that disappears first at every potluck.
Tender chicken gets tossed with crunchy water chestnuts, toasted almonds, sesame seeds, and poppy seeds, then dressed in a simple sweet cider vinegar vinaigrette.
Right before serving, crispy chow mein noodles and fresh lettuce go in so everything stays snappy and textured.
It chills for a couple hours, making it a fantastic make-ahead lunch or light summer dinner.
Pro Tips
- Toast the almonds and sesame seeds in a dry skillet until fragrant for deeper, nuttier flavor
- Hold the noodles and lettuce until the last minute so they stay crunchy
- Rotisserie chicken works great here and saves time
- Double the dressing if you like your salads generously coated
Ingredients
Directions
In large bowl, mix together chicken, water chestnuts, green onions, sesame seeds, almonds and poppy seeds.
Pour Dressing over chicken mixture; toss gently to mix well.
Refrigerate salad until chilled, about 2 hours.
At serving time, mix chicken mixture with noodles and lettuce.
Makes 6 servings.
DRESSING: In a 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and ½ teaspoon pepper.
Add ½ cup salad oil; shake to mix well.
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