Easy and Delicious Oriental Chicken Salad Recipe
I received this recipe from a friend and next door neighbor over 25 years ago. My husband and I have frequently enjoyed this recipe ever since that time. I hope you do also.
The only reason I can see for this Chicken Salad recipe to have Oriental in its title is because chow mein noodles are a key ingredient in this recipe. Other than that, this salad does not have an oriental flavor. The noodles do add a wonderful flavor to the salad, and also add visual interest. But the best role the noodles play in this salad is to add a very satisfying crunch.
Oriental Chicken Salad
- Boil and debone 1 chicken or 4 chicken breasts, or use 2 portions (baggies) of chicken created in hub, Building Meals Under $1.25: Using 10 Pounds of Chicken in 5 Recipes to Make 26 Servings and Feeling Good About It. Chop the chicken if you are using a whole chicken or the chicken breasts. A rotisserie chicken may also be used.
- 1 cup chopped celery
- 6 hard boiled eggs, chopped
- 3/4 cup frozen peas
- 1 - 5 oz. can chow mein noodles
- 1 cup of mayonnaise
Boil the eggs, peel them, and chop. See above. Place chopped eggs in a container and store in refrigerator. Eggs will not be added until right before serving.
Fresh eggs are harder to peel than older eggs; therefore, to easily peel hard-boiled eggs use older eggs.
Wash celery stalks, cut off ends.
Chop celery by making several cuts down the length of the celery stalk, and then cut crosswise.
Measure out 1 cup.
Prepare chicken by deboning and chopping.
Add celery and 3/4 cup frozen peas. I use frozen peas, rather than the cooked peas the original recipe calls for. I like the flavor; they help to chill the salad quickly and they maintain their shape while mixing.
Add 1 cup of mayonnaise and mix well to coat all ingredients.
Place in refrigerator to chill.
Stir in can of chow mein noodles and eggs right before serving.Enjoy!
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