Tuesday, March 15, 2011

Asian Chicken Salad

Forget your run of the mill mayo-based chicken salad. This. stuff. is. good.

I first had this when my roommate's mom sent us a package of it when we moved in. From there, I was sold. My mom needed a recipe for her book club last week and I suggested this as a perfect dish. Everyone raved about it!

Chicken, poppy seeds, sliced almonds, water chestnuts, green onions
All mixed together
Asian Chicken Salad
6  cups cooked chicken breasts, chopped
8 oz. can sliced water chestnuts
3 chopped green onions
1/3 cup sliced almonds
1 tbsp. poppy seeds
Chow mein noodles to taste (do not add until ready to serve)

8 T Splenda
8 T apple cider vinegar
2 t. salt
1 t. pepper
2/3 cup of vegetable oil

Combine all dry ingredients except noodles. Make vinaigrette, mix and shake. Pour over chicken and stir. Chill. The longer you can let it sit, the better the flavors will mix (overnight is best). Top with chow mein noodles.


  1. Hey there! Just found your blog! Wanted to stop in and say hello! :)

    That salad looks divine! Thanks for sharing the recipe!

  2. That looks wonderful! I'd never think to add poppy seeds!



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