Crunchy Chicken Salad Recipes Recipes Recipe For Chicken

CRUNCHY CHICKEN SALAD

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.

CRUNCHY CORONATION CHICKEN SALAD

Steps:

• Toss the chicken breasts with the curry powder and 1 tbsp of the oil. Heat a large non-stick pan and cook the chicken for 5-6 mins on each side until golden and cooked through, then cut into strips.
• Whisk together the remaining oil and mango chutney with a good squeeze of lemon juice. Then, in a large bowl, toss with the cucumber, watercress, chicken and most of the flaked almonds. Divide between two bowls, scatter with the rest of the almonds, and enjoy with some crusty bread on the side.

CRUNCHY SESAME CHICKEN SALAD

Steps:

• In large serving bowl, toss all ingredients except onions until evenly coated. Sprinkle with onions.

CRUNCHY CHICKEN SALAD

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.

CRISPY CHICKEN SALAD

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.

CRUNCHY CHICKEN SALAD

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.

COOL & CRUNCHY CHICKEN SALAD

Steps:

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

CRUNCHY CHICKEN SALAD

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.

CHICKEN CRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
• Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

SPICY-CRUNCHY CHICKEN SALAD IN LETTUCE CUPS

Steps:

• In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.
• Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.
• Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.

CRUNCHY ASIAN CHICKEN SALAD

Steps:

• Combine cabbage, carrots, green onions, bell pepper and mandarin oranges in bowl; set aside.
• Melt butter over medium-high heat. Add brown sugar, rice vinegar, mirin, soy sauce and ginger root. Cook, stirring occasionally, 5-7 minutes or until reduced by half and slightly thickened. Add chicken pieces; cook, stirring often, 5-6 minutes or until cooked through and no longer pink. Remove chicken from skillet; keep warm.
• Add cashews and crushed noodles to same skillet; cook over medium heat, stirring occasionally, 1-2 minutes or until evenly coated.
• Add chicken, cashew mixture and pan drippings to cabbage mixture. Toss until cabbage mixture is coated. Serve immediately.

CRUNCHY CHICKEN SALAD

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.

CRUNCHY HOT CHICKEN SALAD

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.

CRUNCHY CHICKEN SALAD

Steps:

• Combine everything but potatoes, just before serving toss in potatoes.