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Oriental Chicken Salad

Oriental Chicken Salad

Karen

Karen

A light chicken salad recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 57.8 g
  • 89%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 1076 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl combine the soy sauce, vinegar, sugar and peanut oil.
  2. In a medium sized bowl toss the dressing with the chicken, scallions and noodles. Chill and serve.
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Reviews

goddess
33

goddess

12/27/2005

DEFINITELY cut down the oil to just about two tablespoons (I actually prefer Sesame oil as it has a better flavort). I also added a couple tablespoons of chunky peanut butter...came close to replicating a favorite cold noodle dish of mine from a pan-asian restaurant in Chicago. If you add the peanut butter, let it set a while before eating. Great easy recipe!

Holly Rader
18

Holly Rader

12/3/2003

I scaled this recipe to 12 and it said to use 3 cups peanut oil. Man, was that too much! I poured most of it off. The flavor was pretty good. This dish was very simple to make.

JEN78RN
17

JEN78RN

12/3/2003

yummy!! I used low salt soy sauce b/c I thought that the combo of salty ramen noodles and soy sauce might be too much. I also used canned, chunk chicken to save time (remember: also salty). I used Equal sweetener instead of sugar. Overall, a good recipe that I'll make often a quick and easy dinner/lunch.

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