Oriental Chicken Salad Recipe
This oriental chicken salad recipe is made with a pre-mixed bag of coleslaw. I have made it fairly basic but it has enough ingredients to make it an easy quick recipe that will feed a few hungry guests.
I didn't add any noodles as I used a good amount of bean sprouts-nature's noodle!
You could always add noodles if you prefer, after all it is your salad.
You can substitute the almonds with other nuts such as walnuts, hazelnuts, peanuts or even sunflower or pumpkin seeds.
Make sure your chicken is well cooked and handled properly.
Keep the raw chicken away from any other foods and clean any dishes and cutlery it comes in contact with.
2 cooked chicken breasts
1-14 ounce bag coleslaw mix
5 green onions-chopped
7 0z. (approx)fresh bean sprouts
1 cup slivered almonds
2-14 oz. cans quartered mandarin oranges-drain juice from can first.
1/4 cup salad oil
1/4 cup vinegar
2 tbsp. sesame oil
2 tbsp. soya sauce
1 tsp. sugar
1/2 tsp celery seed
1 tbsp. finely grated ginger
1/2 tsp. salt
1/2 tsp. pepper
Drain the juice from the canned oranges and set them aside. You can use fresh oranges rather than canned if you prefer.
Mix vegetables and oranges together in a large bowl. Cut up cooked chicken into bite sized pieces and add to bowl.
Mix dressing ingredients together with a whisk or blender. Serve over salad, mix well and refrigerate for at least 1 hour.
-Any chinese style noodles(chow mein, ramen, rice noodle etc.)
-Canned chop suey vegetables(usually includes bean sprouts, water chestnut, bamboo shoots)
-Any nuts, fruit or trail mix
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