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Salad - Chicken Salad

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Oriental Chicken Salad

By: Barb Mickelson

"'This satisfying salad is crunchy, nutty and sweet all at the same time,' relates Barb Mickelson of Glenwood, Iowa. 'To speed up preparation, I use chow mein noodles instead of fried wonton wrappers called for in the original recipe,' Barb notes."

Rate/Review | Read Reviews (25)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
1/4 cup vegetable oil
1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 head iceberg lettuce, torn
2 cups cubed, cooked chicken
1 cup salted cashews
1 (8 ounce) can sliced water chestnuts, drained
1 (6 ounce) package frozen peas, thawed
1 (3 ounce) can chow mein noodles
1/4 cup chopped green onions

Directions

In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat. Serve immediately.