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Almond chicken salad

This family favorite is great for picnics and other gatherings.

Ingredients

Salad

1 eight-ounce boneless, skinless chicken breast cut into thin strips
3 ounces low-sodium soy sauce
1/2 cup water
1/2 cup water chestnuts, sliced
3/4 cup carrots cut into thin strips
3 green onions, sliced
3/4 cup celery, oriental cut (diagonal slices)
1/2 cup bean sprouts
1 head lettuce (iceberg or romaine), chopped
1/4 cup almonds, slivered

Dressing

1/4 cup canola or olive oil
1/2 cup sugar (can use artificial sweetener*)
1/2 cup white vinegar
1/8 teaspoon ground ginger

* Option not included in nutrition facts.

Directions

1. Poach chicken in soy sauce and water. Drain and cool.
2. Combine vegetables – water chestnuts, carrots, onions, celery and bean sprouts. Set aside.
3. In a separate bowl, combine dressing ingredients.
4. Toss together chicken, vegetables and dressing to combine. Chill well.
5. To serve, cover the bottom of a 13 x 9 pan with lettuce.
6. Top with the vegetable/chicken/dressing mixture.
7. Sprinkle with almonds.

Related Links

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Recipes

First published: 04/08/2005
Last updated: 05/09/2007

Reviewed by: Allina Patient Education