Light Asian Chicken Salad

Combine classic Asian ingredients like chow mein noodles, Mandarin oranges, and bok choy for a light salad that's as filling as a meal.
  • Prep Time 20 minutes
  • Cook Time 0 minutes
  • Serves 4
  • Calories 545
  • Calories 545
  • Total Fat 19 g
  • Cholesterol 89 mg
  • Sodium 728 mg
  • Total Carbohydrate 56 g
  • Protein 39 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 3 cups Premium Chunk White Chicken
  • 1 can water chestnuts, 8 oz., drained and chopped
  • 1 package frozen pea pods, 6 oz. thawed
  • 6 green onions, thinly sliced
  • 1/2 red bell pepper, seeded and thinly sliced
  • 4 cups bok choy, sliced
  • 2 cups Chinese chow mein noodles
  • 1 can Mandarin oranges, 11-oz.
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon sesame oil, light
  • 3 tablespoons rice vinegar
  • 1-1/2 teaspoon gingerroot, freshly grated
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, coarsely ground

Cooking Instructions

  1. To make marinade, drain liquid from orange segments into 2-quart bowl; set orange segments aside. Stir oils, vinegar, ginger, sugar, salt and pepper into orange liquid. Add chicken, stirring well; cover and refrigerate for 1 hour to marinate.
  2. Add water chestnuts, pea pods, green onions, bell pepper and bok choy to chicken mixture. Toss to mix well. Gently stir in reserved mandarin oranges.
  3. Serve salad over Chinese chow mein noodles.
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