Sugared almonds and chow mein noodles add fun crunch to this salad that makes the most of leftover chicken. Says Irene Dickhausen from St. Paul, Minnesota, “This salad is speedy, simple and always popular at ladies’ luncheons.”
VERIFIED BY Taste of Home Test Kitchen
- 1 tablespoon butter
- 1/4 cup sliced almonds
- 3 tablespoons sugar, divided
- 1/4 cup olive oil
- 2 tablespoons cider vinegar
- 1/2 teaspoon salt
- Dash hot pepper sauce
- 4 cups chopped lettuce
- 2 cups cubed cooked chicken
- 1-1/2 cups chow mein noodles
- 1 can (20 ounces) unsweetened pineapple tidbits, drained and patted dry
- 1 cup chopped celery
- 1 green onion, chopped
- In a small skillet, melt butter over medium heat. Add almonds; cook and stir for 3-4 minutes or until toasted. Sprinkle with 1 tablespoon sugar; cook and stir 2-3 minutes longer or until sugar is melted. Spread on foil to cool.
- For dressing, in a jar with a tight-fitting lid, combine the oil, vinegar, salt, hot pepper sauce and remaining sugar; shake until sugar is dissolved.
- In a large bowl, combine the lettuce, chicken, noodles, pineapple, celery and onion. Shake dressing and drizzle over salad; toss to coat. Break apart sugared almonds; sprinkle over salad. Yield: 8 servings.
Originally published as Crispy Chicken Salad in Simple & Delicious March/April 2007, p55