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Nutrition information
Serving: 1/6 recipe (290 grams)
Servings per recipe: 6
Calories: 269 (118 from fat)
Cholesterol: 22 milligrams
Fat: 13 grams (2 saturated fat, 0 trans fats)
Protein: 12 grams
Sodium: 300 milligrams 
Total carbohydrate: 27 grams (3 fiber, 21 sugars)

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Almond chicken salad

This family favorite is great for picnics and other gatherings.



1 eight-ounce boneless, skinless chicken breast cut into thin strips
3 ounces low-sodium soy sauce
1/2 cup water
1/2 cup water chestnuts, sliced
3/4 cup carrots cut into thin strips
3 green onions, sliced
3/4 cup celery, oriental cut (diagonal slices)
1/2 cup bean sprouts
1 head lettuce (iceberg or romaine), chopped
1/4 cup almonds, slivered


1/4 cup canola or olive oil
1/2 cup sugar (can use artificial sweetener*)
1/2 cup white vinegar
1/8 teaspoon ground ginger

* Option not included in nutrition facts.


  1. Poach chicken in soy sauce and water. Drain and cool.
  2. Combine vegetables – water chestnuts, carrots, onions, celery and bean sprouts. Set aside.
  3. In a separate bowl, combine dressing ingredients.
  4. Toss together chicken, vegetables and dressing to combine. Chill well.
  5. To serve, cover the bottom of a 13 x 9 pan with lettuce.
  6. Top with the vegetable/chicken/dressing mixture.
  7. Sprinkle with almonds.


Source: Lisa Brown, registered dietician, diabetes educator, Allina Health clinic

First published: 04/08/2005
Last updated: 06/05/2009

Reviewed by: Allina Health's Patient Education Department