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
EASY DEVILED CHICKEN
This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!
Provided by Monica Wyrick
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
- Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 43.3 g, Cholesterol 81.9 mg, Fat 17.3 g, Fiber 1.9 g, Protein 33.7 g, SaturatedFat 4.3 g, Sodium 1109.4 mg, Sugar 4.8 g
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
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.
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
CRISPY CHICKEN SPINACH SALAD
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
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.
DEVILED CHICKEN SALAD
Created for RSC#10. If you like tangy, this is for you. Eat it on it's own, in a sandwich or atop a nice crisp bed of lettuce.
Provided by Engrossed
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine salad ingredients.
- Stir together dressing ingredients.
- Combine dressing with salad.
Nutrition Facts : Calories 284.8, Fat 12, SaturatedFat 3.5, Cholesterol 107.8, Sodium 307.2, Carbohydrate 6.5, Fiber 0.6, Sugar 2.4, Protein 36.1
CHICKEN AND CRUNCHY SLAW IN ENDIVE LEAVES
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the slaw: Using a food processor fitted with a shredding attachment, finely shred the cabbage, carrot and fennel. In a medium bowl, combine the carrot, fennel, cabbage, chives, cranberries and chicken.
- For the dressing: In a small bowl, whisk together the yogurt, sour cream, lemon zest, lemon juice, maple syrup, salt and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss to combine.
- Spoon the filling into the endive leaves and serve.
DEVILED CHICKEN WITH ROASTED VEGETABLES SHEET-PAN DINNER
The "devil" in this one-pan meal is the slightly spicy mustard coating brushed on the chicken before it gets covered in buttery Progresso™ panko crispy bread crumbs. Potatoes, carrots and leeks are roasted right alongside of the chicken for an easy weeknight meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F.
- In small bowl, stir together mustard, shallot, red pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread tops of chicken breasts generously with mustard mixture.
- In shallow bowl, mix bread crumbs, Parmesan cheese and melted butter. Dredge chicken in crumbs, patting firmly onto tops and sides of breasts. Place on one side of ungreased 17x12-inch half-sheet pan.
- In large bowl, toss potatoes, carrots, leek, oil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in single layer on other side of pan.
- Bake 30 to 35 minutes, stirring vegetables once, until chicken is browned and juice is clear when thickest part is cut to bone (at least 165°F). Transfer chicken to serving plate; continue to bake vegetables 10 to 15 minutes longer or until tender and lightly browned.
Nutrition Facts : Calories 690, Carbohydrate 55 g, Cholesterol 135 mg, Fat 4 1/2, Fiber 6 g, Protein 50 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 7 g, TransFat 1/2 g
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 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 AIR-FRIED DEVILED EGGS
Step up your deviled egg game with this recipe that adds a crispy exterior to that creamy filling everyone loves and expects.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 27m
Yield 6
Number Of Ingredients 10
Steps:
- Cut eggs in half lengthwise and put yolks in a small bowl. Add mayonnaise, mustard, chili powder, salt, and pepper. Mash with a fork until smooth. Set filling aside.
- Place flour in a small bowl. Beat egg and hot sauce together in a separate bowl. Place panko in a third bowl.
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Rinse the egg whites and place on a clean work surface. Drop in the bowl of flour; toss until coated. Dip into the beaten egg and then in the panko.
- Place breaded egg whites in the air fryer basket. Spray tops with cooking spray. Cook for 3 minutes. Flip and spray tops with more cooking spray. Cook for 4 minutes more.
- Place the egg whites on a serving tray and spoon yolk mixture into the centers.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 31.8 g, Cholesterol 244.7 mg, Fat 11 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 2.7 g, Sodium 312.1 mg, Sugar 0.8 g
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