Shady Cove Market Recipes

Oriental Chicken Salad

Yield: 6 main dish servings


Nutrition Facts

Yield: 6 main dish servings

Approximate Nutrient Content per serving:

Calories: 266
Calories From Fat: 72
Total Fat: 8g
Cholesterol: 52mg
Sodium: 306mg
Total Carbohydrates: 30g
Protein: 19g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Rinse chicken. Reserve 3 tablespoons of the thawed concentrate for dressing.

In a large skillet combine remaining concentrate, water, and onion. Bring to boiling; add chicken. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Drain chicken, discarding liquid and onion. When chicken is cool enough to handle, cut into bite-size strips.

Prepare Soy-Ginger Dressing:
In a screw-top jar, combine the reserved orange juice concentrate, reduced-sodium soy sauce, olive or salad oil, 1 tablespoon water, toasted sesame oil and gingerroot. Cover and shake well (makes about 1/2 cup dressing).

Meanwhile, cook noodles according to package directions. Drain; rinse with cold water and drain again.

In a salad bowl combine chicken strips and cooked noodles. Pour Soy-Ginger Dressing over chicken mixture. Cover and chill for 2 to 24 hours.

To serve, add pepper strips and bamboo shoots to chicken mixture. Toss well. Divide lettuce among 6 individual serving plates. Spoon chicken mixture on lettuce. Top salads with orange sections. If desired, garnish with citrus twists.

This salad dressing is a tasty way to add variety to other side-dish tossed salads.

Please note that some ingredients and brands may not be available in every store.

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Shady Cove Market Recipes