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 CHICKEN SALAD
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
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.
QUICK AND CRUNCHY CHICKEN SALAD
When I was first married, I experimented with a lot of recipes. I guess I got carried away. My husband told me that although he enjoyed trying new recipes, sometimes he'd like to have something familiar. I've arrived at a happy medium since then. This is one "test" that's become a favorite!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients; mix well. Stir in the chicken. Cover and refrigerate for at least 1 hour. Just before serving, toss cabbage, peas, carrots, onions and radishes in a serving bowl; top with the chicken mixture. Sprinkle with peanuts if desired.
Nutrition Facts :
CRUNCHY CHICKEN SALAD
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
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
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
CHICKEN SALTIMBOCCA MEATLOAF
Oh my god! is my first reaction. I love chicken saltimbocca but it's something you need to make and eat immediately. I decided to make it an entire day in advance and this was simply amazing. My husband does not like the word meatloaf! However, every time I make him one he loves it, including this recipe. I used all of the ingredients as my chicken saltimbocca but used ground chicken. Enjoy this delicious paleo dish today (or tomorrow). You can make just 1 loaf or up to 4 mini loaves! You pick.
Provided by Cindy Anschutz Barbieri
Categories World Cuisine Recipes European Italian
Time 1h31m
Yield 4
Number Of Ingredients 15
Steps:
- Heat an oven-safe skillet over medium heat. Add 2 tablespoons olive oil and spinach; toss until almost wilted, about 1 minute. Stir in garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper until just combined, about 30 seconds. Transfer cooked spinach to a bowl.
- Cook prosciutto in the same skillet over medium heat, breaking apart with tongs, until brown but not crispy, 2 to 3 minutes. Remove from skillet and place in a small bowl.
- Melt butter in the skillet over medium heat. Cook and stir mushrooms until softened, about 5 minutes. Remove and place mushrooms in a bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine ground chicken, almond meal, Parmesan cheese, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl using a fork. Mix by hand and divide the mixture in half. Flatten each portion to 1/2-inch thickness by pressing down with the palm of your hand. Top with cooked spinach and prosciutto. Roll each portion into a loaf, sealing the spinach and prosciutto inside.
- Grease the skillet with the remaining 1 tablespoon oil. Add meat loaves.
- Place skillet in the preheated oven and bake until meat loaves are no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Whisk chicken broth and arrowroot powder together in a large glass measuring cup. Microwave for 2 minutes. Remove skillet from the oven and pour in the broth and cooked mushrooms. Continue baking until liquid is reduced, about 15 minutes.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 12.5 g, Cholesterol 142.2 mg, Fat 26 g, Fiber 2 g, Protein 43.1 g, SaturatedFat 7.6 g, Sodium 1331.5 mg, Sugar 1.4 g
CRISPY CHICKEN SALAD
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
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
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