Quick and Crunchy Chicken Salad Recipe

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

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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!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Nutritional Facts

1 cup: 235 calories, 14g fat (2g saturated fat), 47mg cholesterol, 299mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 17g protein.

  • 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
  1. 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.
Originally published as Crunchy Chicken Salad in Country February/March 1999, p51

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