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Crispy Chicken Salad

Crispy Chicken Salad
Sugared almonds and chow mein noodles add fun crunch to this salad that makes the most of leftover chicken. Says Irene Dickhausen from St. Paul, Minnesota, “This salad is speedy, simple and always popular at ladies’ luncheons.”
8 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 tablespoon butter
  • 1/4 cup sliced almonds
  • 3 tablespoons sugar, divided
  • 1/4 cup olive oil
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • Dash hot pepper sauce
  • 4 cups chopped lettuce
  • 2 cups cubed cooked chicken
  • 1-1/2 cups chow mein noodles
  • 1 can (20 ounces) unsweetened pineapple tidbits, drained and patted dry
  • 1 cup chopped celery
  • 1 green onion, chopped

Directions

  • In a small skillet, melt butter over medium heat. Add almonds; cook
  • and stir for 3-4 minutes or until toasted. Sprinkle with 1
  • tablespoon sugar; cook and stir 2-3 minutes longer or until sugar is
  • melted. Spread on foil to cool.
  • For dressing, in a small bowl, whisk the oil, vinegar, salt, hot
  • pepper sauce and remaining sugar.
  • In a large bowl, combine the lettuce, chicken, noodles, pineapple,
  • celery and onion. Pour dressing over salad; toss to coat. Break
© Taste of Home 2013

2 of 2

Crispy Chicken Salad (continued)

Directions (continued)

  • apart sugared almonds; sprinkle over salad. Yield: 8 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013