Lemony Asian Chicken Salad

My wonderful Aunt Jane gave me this recipe - she said it is her favorite chicken salad to make, and it didn't disappoint! Everyone seems to have a version of this, but I like the lemony hint in the dressing, as well as the added chicken to make it more of a main dish.


If you are going to prepare this in advance, combine all of the ingredients except the chow mein noodles and leave the dressing separate until right before serving. Happy Memorial Day!

Lemony Asian Chicken Salad
slightly adapted from Aunt Jane
Makes 6-8 servings

Dressing:
1/4 cup vegetable oil
3 tablespoons soy sauce
3 tablespoons fresh lemon juice (about 1 lemon)
3 tablespoons rice vinegar
1 tablespoon brown sugar
1 tablespoon sherry vinegar
1 teaspoon garlic powder
1/4 teaspoon fresh minced ginger
1/4 teaspoon sesame oil

Salad:
1 bag cole slaw mix
2 cups shredded chicken
8 ounce can sliced water chestnuts, drained
1 cup julienned carrots
1 cup sliced celery
6 ounces frozen pea pods, thawed
1/2 cup sliced green onions
5 ounces (or more) chow mein noodles

Whisk all dressing ingredients together, reserve.

Combine all salad ingredients except chow mein noodles. Pour dressing over salad before serving and toss to coat. Top with noodles and serve immediately.