Crunchy Chicken Salad Recipe

Crunchy Chicken Salad Recipe photo by Taste of Home

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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!

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Crunchy Chicken Salad Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

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Ingredients

1/3 cup vegetable oil
1/4 cup cider or white wine vinegar
2 tablespoons honey
2 tablespoons sesame seeds, toasted
2 tablespoons soy sauce
1 teaspoon dried parsley flakes
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
3 cups coarsely chopped cooked chicken
2 cups shredded green or Chinese cabbage
1 cup fresh snow peas, halved
1 cup sliced carrots
1/2 cup sliced green onions
1/2 cup sliced radishes
Salted peanuts, optional

Directions

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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 235 calories, 14 g fat (2 g saturated fat), 47 mg cholesterol, 299 mg sodium, 10 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Crunchy Chicken Salad in Country February/March 1999, p51