Paula Deen Asian Chicken Salad

Paula Deen Asian chicken salad is a quick cold salad made with diced chicken breasts, snow peas and bean sprouts, ready in 10 minutes. This easy no-cook chicken salad fits potluck tables, cookouts and weeknight dinners, since it serves 5 and chills well in the fridge.

Mix the soy and ginger dressing before it touches the chicken, because that way every bite gets evenly coated. Pour oil and soy over the salad without whisking first and the ginger clumps in one spot.

Paula uses cooked chicken breasts, so leftover roasted or poached chicken saves you any stovetop work at all. She also serves it chilled, which keeps the snow peas crisp and lets the dressing soak in.

Paula Deen Asian Chicken Salad

0.0 from 0 votes

Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking timeminutes

Calories

280

kcal

Crisp snow peas, bean sprouts and water chestnuts give this salad its crunch against tender diced chicken. A light soy and ginger dressing coats everything, then a stretch in the fridge brings it together.

Ingredients

• 4 diced cooked skinless boneless chicken breasts
  

• 1 1/4 cups bean sprouts
  

• 1 1/2 cups snow peas
  

• 1/4 cup chopped scallions
  

• 1/4 cup Vegetable oil
  

• 5 teaspoons soy sauce
  

• 1 teaspoon ground ginger
  

• 1/8 teaspoon salt
  

• 1/8 teaspoon Freshly ground black pepper
  

• 1/8 teaspoon sugar
  

• 1/4 cup diced celery
  

• 1 8-ounce can drained sliced water chestnuts
  

Directions

• Combine the salad: Add 4 diced cooked chicken breasts, 1 1/4 cups bean sprouts, 1 1/2 cups snow peas and 1/4 cup chopped scallions to a large bowl. Toss them lightly so the chicken is spread evenly through the vegetables.
• Make the dressing: Whisk 1/4 cup vegetable oil, 5 teaspoons soy sauce, 1 teaspoon ground ginger, 1/8 teaspoon salt, 1/8 teaspoon pepper and 1/8 teaspoon sugar in a small bowl. Keep whisking until the ginger and sugar look evenly mixed in.
• Dress the chicken: Pour the dressing over the chicken mixture. Then fold everything together so the snow peas and sprouts pick up the soy flavor.
• Add the crunch: Stir in 1/4 cup diced celery and one drained 8-ounce can of sliced water chestnuts. Mix well until they are spread through the salad.
• Chill and serve: Serve the salad chilled. If you have a few spare minutes, pop it in the fridge first so the dressing has time to settle in.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use rotisserie chicken in this Asian chicken salad?

Yes, and it saves time, since the recipe just calls for cooked, skinless chicken breasts. Pull the meat off the bones, remove the skin and dice it. Rotisserie seasoning may add a bit of extra salt, so taste before adding more.

Can I make this salad ahead of time?

You can mix it a few hours ahead and keep it covered in the fridge, since it is served chilled anyway. The snow peas and water chestnuts stay crispest when the salad is fairly fresh, so I would not stretch it past a day.

What can I use instead of snow peas?

Sugar snap peas work well and have a similar crunch. Thinly sliced bell pepper or shredded cabbage can also stand in, though they will change the look and flavor a little.

How do I keep the salad from getting watery?

Drain the water chestnuts well and pat the bean sprouts and snow peas dry after rinsing. Extra water on the vegetables thins the dressing and leaves a puddle at the bottom of the bowl.

Can I swap the vegetable oil for something else?

Any neutral oil, like canola, works the same way. A small splash of sesame oil adds a toasty flavor, but it is strong, so start with a teaspoon or less and taste.