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Crunchy Chicken Salad

 Crunchy Chicken Salad
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
10 ServingsPrep: 15 min. + chilling


  • 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
  • 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


  • In a large salad bowl, toss the chicken, lettuce, carrots, cucumber,
  • green onion and bean sprouts. Cover and refrigerate.
  • 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.

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Crunchy Chicken Salad (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.