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Chicken Salad Oriental

By: Vivian Miller 
"Our family enjoys sampling a variety of salads, but this one is at the top of their list. It's an interesting twist on traditional chicken salad."

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (1)

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 1/2 cups cubed cooked chicken
  • 1 1/2 cups cooked rice
  • 1 (10 ounce) package frozen green beans, thawed
  • 1 cup fresh bean sprouts
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 tablespoons minced fresh parsley
  • DRESSING:
  • 1/3 cup sour cream
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon pepper

Directions

  1. In a large bowl, combine the first seven ingredients. Whisk dressing ingredients together in a small bowl. Pour over salad; toss to coat. Refrigerate 8 hour or overnight.

Footnotes

  • Diabetic Exchanges: One 1-cup serving (prepared with chicken breast, fat-free sour cream and low-sodium soy sauce and without salt) equals 1 starch, 1 very lean meat, 1 vegetable; also 139 calories, 194 mg sodium, 69 mg cholesterol, 23 gm carbohydrate, 9 gm protein, 1 gm fat.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed on Jan. 17, 2008 by ABSCHICK   view full review
I would say this is a bit on the salty side. Sorry that I don't really care for it too much.

 

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