Recipe courtesy of Linda Gassenheimer

Crunchy Asian Chicken Salad

  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 2 servings
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1/2 pound roasted, ready-to-eat chicken pieces

1 cup drained, sliced water chestnuts

4 scallions, sliced (1/2 cup)

3 tablespoons no-sugar-added oil (olive or canola) and vinegar dressing

2 teaspoons low-sodium soy sauce

1/2 teaspoon ground ginger

4 cups washed, ready-to-eat mesclun


  1. Roasted or rotisserie chicken takes on a new dimension in the quick salad. Adding ginger and soy sauce to a bottled oil and vinegar dressing gives it an Asian flavor. A mixture of baby or very young greens is called mesclun or sometimes field greens.
  2. Place chicken pieces, water chestnuts and scallions in a large bowl. Mix dressing, soy sauce, and ginger together and pour over the chicken. Toss well. Divide mesclun between 2 plates and spoon chicken salad on top.

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