Oriental Chicken Salad

4.4
(35)

'This satisfying salad is crunchy, nutty and sweet all at the same time,' relates Barb Mickelson of Glenwood, Iowa. 'To speed up preparation, I use chow mein noodles instead of fried wonton wrappers called for in the original recipe,' Barb notes.

1
Prep Time:
20 mins
Total Time:
20 mins
Servings:
8
Yield:
8 servings

Ingredients

  • ½ cup sugar

  • 1 tablespoon cornstarch

  • ¼ cup water

  • ¼ cup vegetable oil

  • ¼ cup ketchup

  • 3 tablespoons cider vinegar

  • 1 tablespoon soy sauce

  • 1 head iceberg lettuce, torn

  • 2 cups cubed, cooked chicken

  • 1 cup salted cashews

  • 1 (8 ounce) can sliced water chestnuts, drained

  • 1 (6 ounce) package frozen peas, thawed

  • 1 (3 ounce) can chow mein noodles

  • ¼ cup chopped green onions

Directions

  1. In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat. Serve immediately.