SWEET AND CRUNCHY SALAD
This is an easy and delicious summer salad. I usually double the recipe for parties. You can also use oriental flavored ramen noodles, if you like.
Provided by Louise
Categories Salad Coleslaw Recipes No Mayo
Time 2h30m
Yield 5
Number Of Ingredients 10
Steps:
- Place noodles in a bowl of warm water and soak for 15 minutes or until soft.
- Whisk together the oil, sugar, vinegar and seasoning packs.
- Drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds.
- Pour dressing over salad and toss to coat evenly. Refrigerate for 2 to 4 hours. Add cashews before serving.
Nutrition Facts : Calories 611.7 calories, Carbohydrate 76.1 g, Cholesterol 7.2 mg, Fat 31.2 g, Fiber 5.5 g, Protein 9.7 g, SaturatedFat 4.5 g, Sodium 489 mg, Sugar 32.8 g
SWEET AND CRUNCHY CHICKEN SALAD SANDWICHES
Add a new dish to your picnic repertoire with our Sweet and Crunchy Chicken Salad Sandwich. These crunchy chilled chicken salad sandwiches get their signature taste from juicy sliced grapes and finely chopped celery.
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- STIR MIRACLE WHIP Dressing and salad supreme in medium bowl until well blended. Mix in remaining ingredients. Chill until serving.
- SERVE with crackers or on your favorite bread such as croissants, dinner rolls or hoagie buns.
Nutrition Facts : Calories 400, Fat 31 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 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.
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
CHICKEN SALAD SANDWICHES
Steps:
- In a medium mixing bowl, place the chicken, grapes, nuts, celery, onion, relish, salt, and pepper. Stir until well combined. Add the mayonnaise and stir until the chicken is well coated.
- Arrange a few slices of bread in a neat stack and use a serrated knife to slice off the crusts. Repeat until all of the bread slices are trimmed.
- Place about a 1/2 cup chicken salad on half of the slices. Place the remaining slices on top. Slice each sandwich into 4 squares or triangles. Arrange on a platter and serve.
- from aunt elsa's kitchen
- Aunt Elsa would make these ahead of time for a party and refrigerate them for a few hours or freeze them for up to a week and remove them from the freezer the morning of the event. Her secret was to spread a thin coat of butter on the bread, which prevents the sandwiches from getting soggy without changing any flavor.
- To make ahead, spread a light coat of butter on one side of each slice of bread. After slicing as directed above, cover the sandwiches with wax paper, and then cover with a damp towel. Refrigerate until needed.
- For longer storage, cover the platter of sandwiches with plastic wrap and freeze. Uncover the sandwiches and let stand at room temperature for a few hours before serving.
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