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Korean Chicken Salad

Korean Chicken Salad
Number of Servings: 6 Total Preparation Time: less than 15 minutes
Actual Cooking Time: 15 to 30 minutes Source: Maureen Bligh
Food Groups: Vegetables, Fruits, Protein
Main Ingredient: Chicken & Turkey
Meal Type: Salads & Dressings
Nutrition Content: Good Source of Calcium, Good Source of Fiber
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)

An incredible combination of flavors. A must try! Will be added to your list of favorites.


2 cups cooked rice, chilled
1/2 cup thinly sliced celery
1/4 cup thinly sliced green onions with tops
1/4 cup sliced radishes
1 cup fresh bean sprouts or canned bean sprouts, drained
2 cups thinly slivered cooked chicken
2 cups slivered almonds, toasted
1 Tbsp sesame seed, toasted
1 Tbsp light soy sauce
2 Tbsp wine vinegar
3 Tbsp almond or polyunsaturated oil
Fresh nectarine or peach slices


In a large bowl combine rice, onions, radishes, bean sprouts, chicken and 1/4 cup of the almonds. Measure sesame seed, lite soy sauce, vinegar and oil into small jar. Cover and shake well. Pour over rice mixture and toss thoroughly. Spoon into lettuce-lined bowl; chill. To serve, garnish with nectarine slices and remaining almonds.

Nutrient Information
Calories: 492
Total Fat: 31 g
Saturated Fat: 2 g
Polyunsaturated Fat: 7 g
Monounsaturated Fat:
Sodium: 346 mg
Carbohydrates: 31 g
Protein: 25 g
Fiber: 7 g
Vitamin A: 73 IU
Vitamin C: 10 mg
Calcium: 116 mg
Iron: 3 mg

Cook's Notes: