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Asian Chicken Salad

Betty Crocker Kitchens
Updated Aug 14, 2006
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Crispy cellophane noodles add a wonderful crunch to this easy main-dish salad.

Asian Chicken Salad

  • Prep Time 20 min
  • Total 20 min
  • Servings 6
  • Ingredients 14
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Ingredients

Ginger-Soy Dressing

  • 1/3 cup vegetable oil
  • 1/4 cup white wine vinegar
  • 2 teaspoons soy sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt

Salad

  • Vegetable oil
  • 1 package (5.3 oz) cellophane noodles (bean threads)
  • 1/2 head lettuce, shredded
  • 3 cups cut-up cooked chicken or turkey
  • 4 medium green onions, sliced (1/4 cup)
  • 1 medium carrot, shredded
  • 1 tablespoon sesame seed, toasted

Instructions

  • Step 
    1
    In tightly covered container, shake all dressing ingredients until well blended.
  • Step 
    2
    Heat oil (1 inch) in 4-quart Dutch oven to 425°F. Fry one-fourth of the noodles at a time in oil about 5 seconds, turning once, until puffed; drain.
  • Step 
    3
    In large bowl, mix lettuce, chicken, onions and carrot. Pour dressing over salad. Add half of noodles; toss. On serving plates, spoon salad over remaining noodles. Sprinkle with sesame seed.

Nutrition

360 Calories
22 g Total Fat
21 g Protein
22 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
200
Total Fat
22 g
Saturated Fat
4 g
Cholesterol
60 mg
Sodium
300 mg
Potassium
320 mg
Total Carbohydrate
22 g
Dietary Fiber
2 g
Protein
21 g
% Daily Value*:
Vitamin A
42%
42%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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