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Quick and Crunchy Chicken Salad

 Quick and Crunchy Chicken Salad
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!
6-8 ServingsPrep: 20 min. + chilling


  • 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


  • 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.

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Quick and Crunchy Chicken Salad (continued)

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