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Chicken Salad Oriental

SUBMITTED BY: Vivian Miller

"Our family enjoys sampling a variety of salads, but this one is at the top of their list. It's an interesting twist on traditional chicken salad."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 3 star rating.
Read Reviews (1)
PREP TIME  15 Min
READY IN  15 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 1/2 cups cubed cooked chicken
  • 1 1/2 cups cooked rice
  • 1 (10 ounce) package frozen green beans, thawed
  • 1 cup fresh bean sprouts
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 tablespoons minced fresh parsley
  • DRESSING:
  • 1/3 cup sour cream
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon pepper

DIRECTIONS

  1. In a large bowl, combine the first seven ingredients. Whisk dressing ingredients together in a small bowl. Pour over salad; toss to coat. Refrigerate 8 hour or overnight.

FOOTNOTE

  • Diabetic Exchanges: One 1-cup serving (prepared with chicken breast, fat-free sour cream and low-sodium soy sauce and without salt) equals 1 starch, 1 very lean meat, 1 vegetable; also 139 calories, 194 mg sodium, 69 mg cholesterol, 23 gm carbohydrate, 9 gm protein, 1 gm fat.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2008 by ABSCHICK
I would say this is a bit on the salty side. Sorry that I don't really care for it too much. MORE


 
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