Asian Chicken Salad

Asian Chicken Salad

Prep time: 20 minutes
Makes: 6 servings
Serving Size 2 cups


1⁄3 cup rice vinegar
3 Tablespoons soy sauce
2 teaspoons sugar
1 1⁄2 Tablespoons toasted sesame oil
1⁄2 teaspoon hot chili oil

1 package (10 ounces) salad greens or 6 cups of other lettuce
1 medium carrot, grated
1 bunch green onions, sliced diagonally
1⁄2 cup chopped cilantro leaves
1 can (8 ounces) sliced water chestnuts, rinsed
1 can (11 ounces) mandarin oranges
1 package (6 ounces) snow peas, sliced diagonally
2 cups cooked boneless chicken meat, shredded


  1. Mix dressing ingredients in a small bowl.
  2. Toss greens, carrot, onion and cilantro with dressing.
  3. Drain mandarin oranges and water chestnuts, then add to salad.
  4. Add snow peas and chicken; mix lightly.
  5. Refrigerate leftovers within 2 hours.


  • Sprinkle with chopped, dry roasted peanuts