Crunchy Chicken Salad Recipes Recipe For Stuffed

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CRISPY CHICKEN STRIPS WITH SALAD



Crispy Chicken Strips With Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2/3 cup mayonnaise
1/3 cup fresh dill, chopped
2 1/2 teaspoons mustard powder
2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
1 1/4 cups breadcrumbs (preferably panko)
1 cup finely grated sharp cheddar cheese
2 large eggs
1 cup vegetable oil
1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips
1 5-ounce package mesclun greens
1/2 cup cherry tomatoes, halved

Steps:

  • Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.
  • Photograph by Antonis Achilleos

CRUNCHY CHICKEN SALAD



Crunchy Chicken Salad image

Pecans and water chestnuts add a delightful crunch to chicken salad served on lettuce leaves and topped with slices of hard-boiled egg.

Provided by Paulala

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 10

1 ½ cups cubed cooked chicken
3 tablespoons chopped onion
3 tablespoons mayonnaise
2 tablespoons chopped water chestnuts
4 teaspoons sweet pickle relish
1 tablespoon chopped pecans
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 lettuce leaves
1 hard-boiled egg, sliced

Steps:

  • Mix chicken, onion, mayonnaise, water chestnuts, sweet pickle relish, pecans, salt, and black pepper together in a bowl. Serve on lettuce leaves and garnish each serving with a slice or 2 of hard-boiled egg.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 4.3 g, Cholesterol 83.3 mg, Fat 13.5 g, Fiber 0.7 g, Protein 11.8 g, SaturatedFat 2.5 g, Sodium 285.4 mg, Sugar 2.5 g

CRISPY CHICKEN SALAD



Crispy Chicken Salad image

This Crispy Chicken Salad is so easy to make at home and tastes just like the version from Friendly's! Serve it with honey mustard and fried chicken strips over lettuce with tomatoes, hard boiled eggs, cheese, and crispy tortilla strips!

Provided by Stephanie

Categories     Main Course     Salad

Time 50m

Number Of Ingredients 16

1 small boneless skinless Chicken Breast (see notes)
1 egg
½ cup all-purpose flour
3 Tablespoons breadcrumbs (Italian or Panko)
¾ teaspoon seasoned salt
¼ teaspoon paprika
1 pinch cayenne pepper
½ teaspoon black pepper
1 cup vegetable oil (or canola)
5 Cherry Tomatoes
1 Egg
1 ½ cups Iceberg Lettuce (preferably a mix with carrots and red cabbage)
¼ cup Cheddar Cheese (shredded)
¼ Monterey Jack Cheese (shredded)
2 Tablespoons honey mustard
1/3 cup Tri-Colored Tortilla Strips

Steps:

  • Prep Work: Whisk 1 egg in a small bowl and set aside.
  • Combine the flour, breadcrumbs, and seasonings on a plate and set aside.
  • Cut the chicken breast in half to create 2 thinner pieces of equal size. Slice each half into strips about ½ inch thick. Note that they will plump up slightly when cooked.
  • Bread the Chicken: Pat the strips completely dry and dip them in the whisked egg. Use your fingers to slide off the excess, if it's too wet it will leak through the breading. Transfer to the breading mixture and coat generously. Give each one an extra dip in the breading right before frying.
  • Frying: Heat 1 cup of vegetable oil in a 10-inch cast iron skillet. If possible, use an oil thermometer to wait until the oil reaches 350 degrees.
  • Once the oil is heated, carefully add the chicken strips, leaving space around each one so that they don't touch each other. You'll need to fry in batches. Use kitchen tongs to carefully turn the chicken over once the first side is golden brown, 3-4 minutes per side.
  • Set fried chicken aside on a cooling rack to keep it crispy underneath. Add more chicken to the pan as soon as you take some out.
  • Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil.
  • Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
  • Peel, and slice in half or in fourths.
  • Add the lettuce to a large plate or salad bowl. Top with tomatoes, hard boiled eggs, and cheese.
  • Slice the chicken strips into bite-sized pieces and sprinkle them on top.
  • Drizzle with honey mustard, top with tortilla strips, and serve!

Nutrition Facts : Calories 691 kcal, Carbohydrate 35 g, Protein 51 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 403 mg, Sodium 920 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CRUNCHY CHICKEN SALAD



Crunchy Chicken Salad image

Crunchy Chicken Salad - seriously the best chicken salad EVER! SO different, but crazy good! Chicken, broccoli slaw, red apple, sunflower kernels, dried cranberries, green onions, red bell pepper, slivered almonds, ramen noodles, tossed in vegetable oil, vinegar, sugar, and ramen seasoning. Can make ahead of time and refrigerate until ready to serve. Makes a ton - great for a party!

Provided by Plain Chicken

Categories     Main Course     Salad

Time 15m

Number Of Ingredients 12

2 (3-oz) packages chicken-flavor ramen noodles
¾ cup vegetable oil
⅓ cup white vinegar
¼ cup sugar
1 (12-oz) package broccoli slaw
1 Red Delicious apple, (cored and diced)
1 cup sunflower kernels
1 cup sweetened dried cranberries
1 bunch green onions, (chopped)
1 red bell pepper, (chopped)
1 cup slivered almonds
1 rotisserie chicken, (deboned and chopped)

Steps:

  • Whisk together the contents of the ramen seasoning packets, oil, vinegar and sugar. Set aside.
  • In a large bowl, combine the broccoli slaw, apple, sunflower kernels, dried cranberries, green onions, bell pepper, almonds and chicken. Add the dressing, toss to coat.
  • Crush the uncooked ramen noodles and add to salad just before serving. Toss to coat.

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

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

CRISPY CHICKEN SALAD



Crispy Chicken Salad image

Check out our favorite Crispy Chicken Salad with an easy (five-ingredient) honey BBQ dressing. You can make this salad in 25 minutes or less with a few shortcuts!

Provided by Chelsea Lords

Categories     Main Course     Salad

Time 25m

Number Of Ingredients 11

2 cups store-bought crispy chicken strips, (sliced (Note 1))
8 cups (~2 hearts) chopped romaine ((chopped into bite-sized pieces))
1 cup cherry tomatoes, (halved)
1 cup Persian or English cucumber, (thinly sliced (Note 2))
1/2 cup thinly sliced red onion ((Note 3))
1 large (or 2 medium) ripe avocados, (thinly sliced or chopped)
Optional: 1/3 cup honey-roasted or plain toasted almonds ((Note 4))
2 tablespoons of EACH good-quality BBQ sauce and honey
1/4 cup regular full-fat mayo
1 tablespoon of EACH Dijon mustard and apple cider vinegar
Fine sea salt and freshly cracked pepper

Steps:

  • CHICKEN: Start by preparing chicken tenders according to package directions. Let cool to warm and then thinly slice.
  • SALAD: Chop the romaine, wash, and make sure it is thoroughly dried before adding to a large bowl (dressing won't adhere to wet lettuce). Add halved cherry tomatoes, thinly sliced cucumbers, sliced red onions, and sliced avocado to the bowl or place on individual plates. Add the sliced chicken on top. Drizzle with the dressing (see next step to prepare), toss to combine, and serve immediately.
  • DRESSING: Whisk the ingredients for the dressing, along with a big pinch of salt and black pepper. Whisk until smooth. If not using immediately, transfer to a mason jar and refrigerate. (Leftovers stay good for 5-7 days).
  • STORAGE: Dressed salad doesn't sit well, so if you want to have leftovers or make ahead, store the dressing separately from the salad.

Nutrition Facts : Calories 479 kcal, ServingSize 4 servings (as a meal), Carbohydrate 20.5 g, Protein 25.6 g, Fat 33.1 g, Cholesterol 58.7 mg, Sodium 1147.7 mg, Fiber 2.6 g, Sugar 3.8 g

CRUNCHY CHICKEN TENDERS



Crunchy Chicken Tenders image

This chicken is dipped in crushed cereal, then baked. A delicious alternative to fried chicken with a great crunch!

Provided by Tess

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 30m

Yield 2

Number Of Ingredients 9

cooking spray
2 tablespoons all-purpose flour
1 pinch dried basil
1 pinch chili powder
salt and ground black pepper to taste
1 egg
1 tablespoon water
3 cups crushed cornflakes
6 skinless, boneless chicken tenders

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
  • Mix flour, basil, chili powder, salt, and pepper together in a bowl. Mix egg and water together in another bowl. Pour crushed cereal into a third bowl.
  • Dip each tender in the flour mixture first, shaking off excess. Dip in egg and then in crushed cereal. Place on the prepared baking sheet.
  • Bake in the preheated oven until browned and no longer pink in the centers, 10 to 12 minutes on each side.

Nutrition Facts : Calories 402.5 calories, Carbohydrate 43.3 g, Cholesterol 186.9 mg, Fat 7 g, Fiber 1.6 g, Protein 41.2 g, SaturatedFat 2 g, Sodium 503.6 mg, Sugar 4.7 g

STUFFED PAPAYA WITH CRUNCHY TROPICAL CHICKEN SALAD



Stuffed Papaya With Crunchy Tropical Chicken Salad image

Make and share this Stuffed Papaya With Crunchy Tropical Chicken Salad recipe from Food.com.

Provided by Ambervim

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb chicken breast, cooked (season chicken with salt and pepper, if desired)
1/2 cup celery, sliced
1/2 cup pineapple, diced
1/2 cup papaya, diced (mango can be substituted)
1/2 cup water chestnut, sliced, drained well
1/4 cup scallion, sliced
1 teaspoon gingerroot, minced
1 tablespoon mayonnaise (or plain yogurt)
1 tablespoon sour cream
1 tablespoon preserves (such as apricot or fruit chutney)
2 teaspoons lemon juice
1/2 teaspoon ground pepper
1 teaspoon salt

Steps:

  • Marinate chicken in soy orange or lime cilantro vinaigrette and roast for 35 to 40 minutes in a 375F oven until cooked through.
  • Cool before dicing into 1 inch cubes. Combine all salad ingredients and mix well. If possible, allow to rest for a few hours before serving.
  • This salad makes an excellent filling for both papaya halves or pineapple halves.

Nutrition Facts : Calories 267.8, Fat 12.5, SaturatedFat 3.6, Cholesterol 75.2, Sodium 698, Carbohydrate 14, Fiber 1.6, Sugar 7.4, Protein 24.4

CRISPY CHICKEN SPINACH SALAD



Crispy Chicken Spinach Salad image

Want to serve your family a healthy salad, but one that will satisfy? Well, try this nutritional powerhouse! It's chock full of the good stuff like spinach, nuts and fruit. Plus it's packed with protein like Tyson® Crispy Chicken Strips and bacon. One serving and they'll be good to go for hours!

Provided by Food Network

Categories     main-dish

Time 25m

Yield 8 Servings

Number Of Ingredients 9

2½ pounds Tyson® Crispy Chicken Strips
10 ounces fresh spinach
½ cup bacon, cooked, crumbled
¼ red onion, thinly sliced
1 apple, thinly sliced
½ cup dried cranberries
½ cup whole candied cashews
¼ cup blue cheese, crumbled
1 cup poppy seed dressing

Steps:

  • 1.Prepare Crispy Chicken Strips according to package directions. 2.While chicken is cooking combine spinach, bacon, onion, apple, cranberries, cashews and blue cheese in a serving bowl. 3.Slice prepared chicken and gently toss with greens and poppy seed dressing.

CANTALOUPE CHICKEN SALAD FOR TWO



Cantaloupe Chicken Salad for Two image

"I found this recipe several years ago, and my son and I enjoy it often. It's just right for a cool-me-down lunch." Ginger Sullivan - Cutler Bay, FL

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup fat-free mayonnaise
2 tablespoons fat-free sour cream
1-1/2 teaspoons sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon lemon juice
1/4 teaspoon ground ginger
Dash salt and pepper
1 cup cubed cooked chicken breast
1/2 cup sliced celery
1/2 cup seedless red grapes, halved
2 green onions, chopped
1 small cantaloupe, halved and seeded
1/4 cup slivered almonds, toasted

Steps:

  • In a large bowl, combine the mayonnaise, sour cream, sugar, zest, lemon juice, ginger, salt and pepper. Add the chicken, celery, grapes and onions; toss to coat. Spoon 1 cup salad mixture into each cantaloupe half; sprinkle with almonds.

Nutrition Facts : Calories 350 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 417mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

CRUNCHY CHICKEN SALAD STUFFED PITA



Crunchy Chicken Salad Stuffed Pita image

Provided by Nancy Rones

Categories     Chicken     Low Fat     Kid-Friendly     Quick & Easy     Yogurt     Back to School     Lunch     Apple     Healthy     Self     Small Plates

Number Of Ingredients 14

2 ounces precooked chicken breast
1 tablespoon nonfat plain Greek yogurt
2 teaspoons light mayo
1 teaspoon Dijon mustard
1/4 cup diced cucumber
1/4 cup diced red onion
1/4 cup diced celery
1/4 cup romaine
Salt and black pepper to taste
Dried dill
6 1/2-inch whole-wheat pita
1 apple
2 tablespoons chopped walnuts
Cinnamon

Steps:

  • Toss chicken breast with Greek yogurt, mayo, mustard and diced vegetables. Season with salt, black pepper and dried dill. Stuff chicken salad and romaine inside pita. Serve with apple mixed with chopped walnuts and a sprinkle of cinnamon.

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