Quick And Crunchy Chicken Salad Recipes

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 CHICKEN SALAD

Steps:

• Shred and chop up the chicken and put into a large mixing bowl.
• Add the avocado mayo, Dijon mustard and Greek Yogurt.
• Chop up the celery, baby carrots, cucumber and apple and add to the mixing bowl.
• Add salt and pepper to taste and mix well to combine the ingredients.
• Slice the grapes in half and lightly fold into the chicken salad.
• Plate on a bed of fresh mixed greens and serve with whole wheat pita chips and apple slices (from the leftover apple).

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.

BASIC CHICKEN SALAD

Steps:

• Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
• In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

QUICK CRISPY PARMESAN CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
• Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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:

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

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.

CRISPY HOT CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat. , Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes. , Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

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.

CREAMY GARLIC PARMESAN CRISPY CHICKEN SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
• Season the chicken breasts on both sides with pepper and salt to taste.
• Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
• Place the chicken breasts on a baking sheet and drizzle with the olive oil.
• Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165˚F (75˚C).
• While the chicken is cooking, make the dressing: In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a thinner dressing, add a few more splashes of buttermilk.
• To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ the dressing over the salad and toss to combine.
• Slice the chicken, then serve on top of the salad and drizzle with more dressing.
• Enjoy!