Crunchy Tossed Salad With Chicken Recipes

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

Time 15m

Number Of Ingredients 12

Ingredients

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

Ingredients

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

CRUNCHY TOSSED SALAD

Crunchy Tossed Salad image

Count on compliments, not leftovers, when you share this fun, tossed salad at your next gathering. It's so easy to throw together, and someone always asks for the recipe. -Deborah Weisberger, Mullett Lake, Michigan

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1/2 cup canola oil
1/4 cup sugar
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 large head iceberg lettuce, sliced
6 bacon strips, cooked and crumbled
1/3 cup sliced almonds, toasted
1/4 cup sesame seeds, toasted
4 green onions, sliced
3/4 cup chow mein noodles

Steps:

In a small bowl, whisk the oil, sugar, vinegar, salt and pepper; shake well. Chill for 1 hour. , Just before serving, in a salad bowl, combine the lettuce, bacon, almonds, sesame seeds and onions in a large bowl. Whisk dressing and pour over salad; toss to coat. Top with chow mein noodles.

Nutrition Facts : Calories 167 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 280mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

CRUNCHY ASIAN CHICKEN SALAD

Crunchy Asian Chicken Salad image

This crunchy salad is ready in 10 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 10m

Number Of Ingredients 10

Ingredients

1/4 cup rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon fresh ginger, peeled and minced
1 tablespoon sugar
Coarse salt and ground pepper
1/2 head iceberg lettuce, coarsely chopped
8 ounces shredded cooked chicken breast (about 2 cups)
1 yellow bell pepper (ribs and seeds removed), thinly sliced
1/2 cup fresh cilantro leaves
1/2 cup crunchy chow mein noodles (optional)

Steps:

In a small bowl, whisk together vinegar, oil, ginger, and sugar; season with salt and pepper. Divide dressing between two small airtight containers.
In a large bowl, toss together lettuce, chicken, bell pepper, and cilantro. Divide between two airtight containers; refrigerate, up to overnight. To serve, top with dressing and, if desired, noodles.

Nutrition Facts : Calories 384 g, Fat 18 g, Fiber 2 g, Protein 37 g

CRUNCHY CHICKEN SALAD

Crunchy Chicken Salad image

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

Ingredients

3 tablespoons butter or margarine
1 package (3 ounces) Oriental-flavor ramen noodle soup mix
2 tablespoons sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon vegetable oil
1/2 teaspoon pepper
2 cups cut-up cooked chicken
1/2 cup dry-roasted peanuts
4 medium green onions, sliced (1/4 cup)
1 bag (16 ounces) coleslaw mix

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

CRUNCHY CHICKEN SALAD

Crunchy Chicken Salad image

Provided by Pam Rupp

Categories Salad Chicken No-Cook Picnic Kid-Friendly Quick & Easy Lunch Almond Celery Bon Appétit Arizona Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

3 cups coarsely chopped cooked chicken (about 1 pound)
1 cup chopped celery
1 cup toasted slivered almonds
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Salt and pepper

Steps:

Combine first 6 ingredients in large bowl. Season with salt and pepper. Toss to blend thoroughly.

CRUNCHY-STYLE CHICKEN SALAD

Crunchy-Style Chicken Salad image

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

Ingredients

1-1/2 cups cubed cooked chicken
3 tablespoons chopped celery
3 tablespoons mayonnaise
2 tablespoons chopped water chestnuts
4 teaspoons sweet pickle relish
4 teaspoons diced pimientos, drained
1 tablespoon chopped pecans
1/4 teaspoon salt
1/8 teaspoon pepper
2 lettuce leaves
1 hard-boiled large egg, sliced

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 HOT CHICKEN SALAD

Crunchy Hot Chicken Salad image

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

Ingredients

4 cups diced cooked chicken
1 1/2 cups celery, finely chopped
1 cup toasted slivered almonds
1 teaspoon salt
4 tablespoons grated onions
1 cup chopped green pepper
1 cup mayonnaise
4 tablespoons chopped pimiento
4 tablespoons lemon juice
1 (10 1/2 ounce) can cream of chicken soup
2 hard-boiled eggs
2 cups grated cheddar cheese
crushed potato chips, for topping

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 image

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

Ingredients

4 tbsp Vietnamese fish sauce (nuoc mam) or Thai fish sauce (nam pla)
2 boneless skinless chicken breasts
4 tbsp lime juice
1 tbsp sugar , or more to taste if liked
½ tsp coarsely ground black pepper
1 small red chilli , seeded and finely chopped
200g white cabbage , finely shredded
2 medium carrots , finely shredded
1 small onion , finely sliced
2 tbsp roughly chopped fresh mint leaves
2 tbsp roughly chopped coriander leaves
3 garlic cloves , peeled
3 plump fresh red chillies , halved and seeded
1 tbsp caster sugar
3 tbsp Vietnamese fish sauce (nuoc mam) or Thai fish sauce (nam pla)
3 tbsp rice vinegar
small bunch of fresh mint
2 tbsp salted peanut , very finely chopped

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

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