Cool Crunchy Chicken Salad Recipes

CRISPY CHICKEN SALAD

Crispy Chicken Salad image

Sugared almonds and chow mein noodles add fun crunch to this salad that makes the most of leftover chicken. Says Irene Dickhausen from St. Paul, Minnesota, "This salad is speedy, simple and always popular at ladies' luncheons."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1/4 cup sliced almonds
3 tablespoons sugar, divided
1/4 cup olive oil
2 tablespoons cider vinegar
1/2 teaspoon salt
Dash hot pepper sauce
4 cups chopped lettuce
2 cups cubed cooked chicken
1-1/2 cups chow mein noodles
1 can (20 ounces) unsweetened pineapple tidbits, drained and patted dry
1 cup chopped celery
1 green onion, chopped

Steps:

In a small skillet, melt butter over medium heat. Add almonds; cook and stir for 3-4 minutes or until toasted. Sprinkle with 1 tablespoon sugar; cook and stir 2-3 minutes longer or until sugar is melted. Spread on foil to cool. , For dressing, in a small bowl, whisk the oil, vinegar, salt, hot pepper sauce and remaining sugar. , In a large bowl, combine the lettuce, chicken, noodles, pineapple, celery and onion. Pour dressing over salad; toss to coat. Break apart sugared almonds; sprinkle over salad.

Nutrition Facts :

COOL & CRUNCHY CHICKEN SALAD

Cool & Crunchy Chicken Salad image

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

Ingredients

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

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

VIETNAMESE CRUNCHY CHICKEN SALAD

Vietnamese Crunchy Chicken Salad image

When I lived in Cleveland I would eat at a really good Vietnamese restaurant that had a dish I couldn't get enough of. Since I had it so frequently, I figured out the components and flavors and created my own easy-to-make version. Everyone who's tasted it loves it. -Erin Schillo, Northfield, Ohio

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 22

Ingredients

3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into thin strips
DRESSING:
1/2 cup olive oil
1/4 cup lime juice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon grated lime zest
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
SALAD :
5 cups thinly sliced cabbage (about 1 pound)
1 cup minced fresh cilantro
1 cup julienned carrots
1 cup salted peanuts, coarsely chopped

Steps:

In a large bowl, mix the first 7 ingredients; add chicken and toss to coat. Refrigerate, covered, 30 minutes. In a small bowl, whisk dressing ingredients., In a large skillet over medium-high heat, stir-fry half the chicken mixture for 4-5 minutes or until no longer pink. Remove from pan; repeat with remaining chicken. Cool slightly., In a large bowl, combine cabbage, cilantro, carrots and chicken; toss to combine. Add peanuts and dressing; toss to coat. Serve immediately.

Nutrition Facts : Calories 743 calories, Fat 59g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1068mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 7g fiber), Protein 35g protein.

CRUNCHY CHICKEN SALAD

Crunchy chicken salad image

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

Ingredients

4 tbsp Vietnamese fish sauce (nuoc mam) or Thai fish sauce (nam pla)
2 boneless skinless chicken breasts
4 tbsp lime juice
1 tbsp sugar , or more to taste if liked
½ tsp coarsely ground black pepper
1 small red chilli , seeded and finely chopped
200g white cabbage , finely shredded
2 medium carrots , finely shredded
1 small onion , finely sliced
2 tbsp roughly chopped fresh mint leaves
2 tbsp roughly chopped coriander leaves
3 garlic cloves , peeled
3 plump fresh red chillies , halved and seeded
1 tbsp caster sugar
3 tbsp Vietnamese fish sauce (nuoc mam) or Thai fish sauce (nam pla)
3 tbsp rice vinegar
small bunch of fresh mint
2 tbsp salted peanut , very finely chopped

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

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