Chicken Salad Oriental
Oriental Chicken Salad combines tender chunks of chicken with crisp coleslaw, crunchy toasted almonds, and fresh Chinese pea pods, all coated in a tangy vinaigrette. This versatile dish offers a delightful mix of textures and flavors, perfect for a light lunch or an easy appetizer that appeals to fans of Asian-inspired cuisine.
Ingredients
Instructions
- Remove strings from pea pods and cut diagonally in half.
- Mix vegetable oil, sugar, red wine vinegar, and soy sauce in a large bowl.
- Add the Chinese pea pods, drained chicken, coleslaw mix, and toasted sliced almonds to the bowl.
- Toss to coat all ingredients evenly.
- Serve immediately.
Tips & Substitutions
To enhance the flavor of your Chicken Salad Oriental, consider adding a splash of sesame oil for a nutty aroma. You can substitute the Chinese pea pods with snap peas or even thinly sliced bell peppers if they're unavailable. For a bit of heat, add some red pepper flakes to the dressing. Make sure to toast the almonds just until golden to maximize their crunch and flavor.
Serving Suggestions
This Chicken Salad Oriental is best served chilled as a refreshing lunch or dinner option. It pairs beautifully with a side of Quick Egg Drop Soup or some steamed rice for a complete meal. For a light touch, garnish with fresh cilantro or green onions before serving. This salad can also be served in lettuce wraps for a fun twist.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crunch of the coleslaw mix and almonds, it's best to keep the dressing separate and only mix it when ready to serve. If reheating, do so gently in a skillet over low heat to avoid wilting the veggies.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Salad Oriental contains roughly 905 calories, with 5g protein, 5g carbohydrates, and 98g fat. It is an excellent source of vitamin A (164% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2988mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of canned?
Yes, you can use cooked, shredded rotisserie chicken or poach your own chicken breast for a fresher taste. Make sure to season the chicken with a bit of soy sauce and ginger for added flavor before adding it to the salad.
Is there a vegetarian option for this salad?
Absolutely! You can omit the chicken and substitute it with tofu or chickpeas for protein. Additionally, replace the chicken broth in the dressing with vegetable broth to keep the flavors balanced while making it vegetarian-friendly.
What can I do if I don't have red wine vinegar?
If you don't have red wine vinegar, you can substitute it with apple cider vinegar or white wine vinegar. Both will give a slightly different flavor profile but will still work well in this recipe. Just adjust the amount to your taste preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).