CRUNCHY CHICKEN SALAD
This recipe features tender chicken and crunchy vegetables. With peanut oil, soy sauce and toasted sesame seeds, the dressing has a slight Asian flair. To save time when entertaining, you can cook the chicken and prepare the dressing the day before.-Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large salad bowl, toss the chicken, lettuce, carrots, cucumber, green onion and bean sprouts. Cover and refrigerate. , In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Cover and refrigerate. Just before serving, shake dressing and pour over salad; toss to coat. Serve with breadsticks.
Nutrition Facts : Calories 156 calories, Fat 6g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 201mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
CRUNCHY HOT CHICKEN SALAD
I've had this recipe for years and I'm not sure were it came from. I think it was clipped from a magazine years ago. It's slightly different from most other hot chicken salad recipes and I think those differences make it better.
Provided by ajandjj2000
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except potato chips and cheese, blend well.
- Spoon into a lightly greased 3 quart shallow casserole dish.
- Top with 2 cups cheese.
- Bake at 350 for 30 mins.
- Put sprinkling of crushed potato chips over surface during last 10 minutes.
Nutrition Facts : Calories 517.8, Fat 34.5, SaturatedFat 10.4, Cholesterol 139.4, Sodium 1081.2, Carbohydrate 23.6, Fiber 5.6, Sugar 3.7, Protein 31.8
CRUNCHY CHINESE SALAD
Steps:
- First mix cabbage and onions in a large bowl, set aside.
- Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
- To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
- Toss together all salad ingredients and add dressing, just before serving.
CRUNCHY CHICKEN SALAD
Make and share this Crunchy Chicken Salad recipe from Food.com.
Provided by lil ladybug
Categories Chicken
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine everything but potatoes, just before serving toss in potatoes.
Nutrition Facts : Calories 194.5, Fat 14.4, SaturatedFat 5, Cholesterol 51.7, Sodium 185.5, Carbohydrate 7, Fiber 0.6, Sugar 2.2, Protein 9.5
CRUNCHY CHICKEN SALAD
Crunchy chicken salad full of fresh Asian flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Starter, Supper
Time 40m
Number Of Ingredients 18
Steps:
- Half fill a medium wok or deep frying pan with water, sprinkle in half of the fish sauce and bring to the boil. Turn down the heat to a simmer, lower the chicken into the water and cover the pan with a lid. Simmer for 10 minutes until the chicken is cooked through. Lift the chicken out of the water and leave until cool enough to handle.
- Meanwhile, mix the remaining fish sauce in a large bowl with the lime juice, sugar, pepper and chopped chilli. Tip in the cabbage, carrots and onion. Mix well.
- Shred the chicken and toss it into the salad with the herbs. Mix again, cover and leave to marinate in the fridge for at least 2 hours (overnight is ideal).
- To make the nuoc cham sauce, pound the garlic, chillies and caster sugar to a paste using a pestle and mortar. Mix in the fish sauce, vinegar and 6 tbsp water. (It will keep for up to 4 days in the fridge.)
- To serve, toss the salad, taste and add more sugar, if you like. Scatter mint leaves on each plates, pile the salad on top and sprinkle with peanuts. Serve with individual bowls of nuoc cham sauce to pour over.
Nutrition Facts : Calories 212 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 4.98 milligram of sodium
CRUNCHY CHICKEN SALAD
Picnic time! Pack Crunchy Chicken Salad for your next picnic in the park!
Provided by Betty Crocker Kitchens
Categories Entree
Time 22m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
- Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.
Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg
CLASSIC CHICKEN SALAD
This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!
Provided by NicoleMcmom
Time 3h55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
- Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
- Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
- Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
- Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
- Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
- Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g
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
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
HEALTHY NAPA CHICKEN SALAD
Provided by Danielle Sepsy
Categories main-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- For the tarragon yogurt dressing: Put the yogurt, mustard, honey, vinegar, celery seed and tarragon in a small bowl. Season with 1/4 teaspoon salt and about 1/8 teaspoon pepper and whisk to combine.
- For the chicken salad: Combine the chicken, grapes, almonds, celery and onion in a medium bowl. Add the dressing to the chicken mixture and toss until evenly coated.
- Serve the chicken salad on top of butter lettuce, cucumber slices, rice cakes, your favorite bread or even by itself!
CRUNCHY CHICKEN SALAD
Provided by Pam Rupp
Categories Salad Chicken No-Cook Picnic Kid-Friendly Quick & Easy Lunch Almond Celery Bon Appétit Arizona Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in large bowl. Season with salt and pepper. Toss to blend thoroughly.
CRUNCHY CHICKEN SALAD ON BRIOCHE
This crunchy chicken salad is served on toasted rounds of brioche.
Provided by Martha Stewart
Yield Makes 4 dozen hors d oeuvres
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Use a 2-inch-round cookie cutter to cut about 4 dozen rounds from the brioche slices. Place rounds on a baking sheet; transfer to oven until they are barely golden, about 7 minutes, turning over halfway through cooking time.
- Place the chicken stock in a medium saucepot, and bring to a boil. Add the chicken breast, and reduce to a simmer. Cook for about 15 minutes, until the chicken is cooked through. Drain, reserving the stock for another use, and set the chicken aside to cool. When it is cool enough to handle, shred the chicken into bite-size pieces.
- Peel and core the apple, and cut into 1/4-inch dice. Place diced apple in a large bowl, and toss with lemon juice to coat. Add the shredded chicken, celery, mayonnaise, tarragon, salt, and pepper.
- When ready to serve, top each brioche toast with 1 heaping teaspoon chicken salad, and garnish with a pinch of freshly chopped tarragon.
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