Camp Stove
Lunch
Asian-Inspired Chicken Salad
Asian-Inspired Chicken Salad: a sourced camp stove recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.
Community rating
Added October 9, 2026
Photo: Nikchick · CC BY-SA 2.0. Source-recipe food photograph; not a Wild10 cooking-test photo.
Serves: 4
Difficulty: Medium
Ingredients
- •1½ cups broccoli flowerets
- •½ cup pea pods
- •6 cups torn mixed greens
- •2 cups thinly- sliced Nappa cabbage
- •½ cup julienned carrots
- •1 package (6 oz ) grilled chicken breast, cut in strips
- •¾ cups salad dressing (teriyaki ginger , Asian sesame with ginger, or balsamic vinaigrette)
- •1 mango , peeled, seeded, and thinly sliced (optional)
- •Sesame crackers (optional)
Instructions
- 1In large saucepan quickly plunge broccoli and pea pods into boiling water for 30 seconds. Drain vegetables. Quickly rinse with cold water. Drain well.
- 2In large bowl toss together the blanched broccoli and pea pods, greens, cabbage and carrots.
- 3Add chicken.
- 4Drizzle with salad dressing. Toss to coat.
- 5Arrange on 4 serving plates.
- 6Top with mango, if desired.
- 7Serve with crackers.
Camp tips
- • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions. Cook poultry to 165°F (74°C), checked with a food thermometer.
Food safety & trail facts
Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions. Cook poultry to 165°F (74°C), checked with a food thermometer.
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