Recipes: Salads

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Oriental Chicken Salad


  • 3 cups packed down, torn spinach leaves
  • 3 cups packed down, torn salad greens or mesclun salad mix
  • 1-1/2 cups shredded, cooked chicken
  • 1 cup Broccoli Sprouts
  • 1/2 cup canned, drained, sliced water chestnuts or bamboo shoots
  • 1/2 cup julienned or coarsely shredded carrot
  • 3 Tbsp. seasoned rice vinegar
  • 2 Tbsp. soy sauce
  • 1 Tbsp. dark, roasted sesame oil
  • 1 tsp. honey
  • 1/2 tsp. fresh minced ginger root
  • 1/4 tsp. hot chili oil or crushed red pepper flakes
  • Chopped roasted peanuts or cashews (optional)


Combine spinach, lettuce, chicken, broccoli sprouts, water chestnuts and carrots in large bowl. Combine vinegar, soy sauce, sesame oil, honey, ginger root and hot chili oil or pepper flakes in small bowl. Mix well. Drizzle over lettuce mixture and toss well. Transfer to four serving plates. Sprinkle with nuts, if desired.

Servings: 4

Nutritional data per serving (with nuts): calories 216, fat 9g, protein 22g, carbohydrates 13g, cholesterol 45mg, sodium 595mg.

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