Shredded Chicken Salad Recipe

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This special salad is packed with hearty chicken, fresh produce and fantastic flavor. Best of all, it's good for you. So you can enjoy every flavorful bite.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10 servings


  • 4 cups shredded cooked chicken
  • 2 cups shredded lettuce
  • 1 cup julienned carrots
  • 1 cup julienned cucumber
  • 2/3 cup green onion strips (2-inch pieces)
  • 1 cup canned bean sprouts
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 2 tablespoons sesame seeds, toasted
  • 1-1/2 teaspoons light soy sauce
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • Hot pepper sauce to taste

Nutritional Facts

1 cup: 156 calories, 6g fat (0g saturated fat), 42mg cholesterol, 201mg sodium, 5g carbohydrate (0g sugars, 0g fiber), 19g protein Diabetic Exchanges:2 lean meat, 1 vegetable 1/2 fat


  1. In a large salad bowl, toss the chicken, lettuce, carrots, cucumber, green onion and bean sprouts. Refrigerate. In a small bowl, combine dressing ingredients. Refrigerate. Just before serving, pour dressing over salad and toss gently. Yield: 10 servings.
Originally published as Crunchy Chicken Salad in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p38

Light-Bodied White Wine

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

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Reviewed Apr. 14, 2008

"Your site would be very valuable if one could convert recipes to serve different servings rather than what is indicated"

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