Light Asian Chicken Salad
- Total Fat19 g
- Cholesterol89 mg
- Sodium728 mg
- Total Carbohydrate56 g
- Protein39 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.
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 cup bok choy, sliced
2 cup Chinese chow mein noodles
1 can Mandarin oranges, 11-oz.
3 tablespoon vegetable oil
1/2 teaspoon sesame oil, light
3 tablespoon rice vinegar
1-1/2 teaspoon gingerroot, freshly grated
2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper, coarsely ground
- 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.
- 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.
- Serve salad over Chinese chow mein noodles.