Cool Crunchy Chicken Salad Recipes

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CRUNCHY-STYLE CHICKEN SALAD

Water chestnuts and pecans dress up this creamy chicken salad sent by Margaret McNeil in Memphis, Tennessee. It looks especially pretty nestled on a bed of lettuce leaves, but it also makes a fun sandwich filling.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 11



Crunchy-Style Chicken Salad image

Steps:

  • In a bowl, combine the first nine ingredients. Serve on lettuce-lined plates. Garnish with egg slices.

Nutrition Facts : Calories 304 calories, Fat 14g fat (3g saturated fat), Cholesterol 202mg cholesterol, Sodium 692mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.

1-1/2 cups cubed cooked chicken
3 tablespoons chopped celery
3 tablespoons mayonnaise
2 tablespoons chopped water chestnuts
4 teaspoons sweet pickle relish
4 teaspoons diced pimientos, drained
1 tablespoon chopped pecans
1/4 teaspoon salt
1/8 teaspoon pepper
2 lettuce leaves
1 hard-boiled large egg, sliced

COOL & CRUNCHY CHICKEN SALAD

When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. -Sarah Smiley, Bangor, Maine

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13



Cool & Crunchy Chicken Salad image

Steps:

  • In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.

Nutrition Facts : Calories 340 calories, Fat 24g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 311mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

1/2 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon spicy brown mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 cup seedless red grapes, halved
1 cup thinly sliced celery
1 cup pecan halves, toasted
Lettuce leaves

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