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Crunchy Chicken Salad Recipe
Crunchy Chicken Salad Recipe photo by Taste of Home

Crunchy Chicken Salad Recipe

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This recipe features tender chicken and crunchy vegetables. With peanut oil, soy sauce and toasted sesame seeds, the dressing has a slight Asian flair. To save time when entertaining, you can cook the chicken and prepare the dressing the day before.—Diane Hixon, Niceville, Florida
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10 servings

Ingredients

  • 4 cups shredded cooked chicken
  • 2 cups shredded lettuce
  • 1 cup julienned carrots
  • 1 cup julienned cucumber
  • 2/3 cup green onion strips, cut into 2-inch pieces
  • 1 cup canned bean sprouts
  • DRESSING:
  • 2 tablespoons canola oil
  • 2 tablespoons lemon juice
  • 2 tablespoons sesame seeds, toasted
  • 1-1/2 teaspoons soy sauce
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • Hot pepper sauce to taste

Nutritional Facts

Diabetic Exchanges: One 1-cup serving of salad (without added salt) equals 2 lean mean, 1 vegetable, 1/2 fat; also, 156 calories 201 mg sodium, 42 mg cholesterol, 5 gm carbohydrate, 19 gm protein, 6 gm fat.

Directions

  1. In a large salad bowl, toss the chicken, lettuce, carrots, cucumber, green onion and bean sprouts. Cover and refrigerate.
  2. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Cover and refrigerate. Just before serving, shake dressing and pour over salad; toss to coat. Serve with breadsticks. Yield: 10 servings.
Originally published as Crunchy Chicken Salad in Taste of Home April/May 1994, p59

Nutritional Facts

Diabetic Exchanges: One 1-cup serving of salad (without added salt) equals 2 lean mean, 1 vegetable, 1/2 fat; also, 156 calories 201 mg sodium, 42 mg cholesterol, 5 gm carbohydrate, 19 gm protein, 6 gm fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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