Crunchy Chicken Salad Food

CRUNCHY CHICKEN SALAD

Steps:

• Half fill a medium wok or deep frying pan with water, sprinkle in half of the fish sauce and bring to the boil. Turn down the heat to a simmer, lower the chicken into the water and cover the pan with a lid. Simmer for 10 minutes until the chicken is cooked through. Lift the chicken out of the water and leave until cool enough to handle.
• Meanwhile, mix the remaining fish sauce in a large bowl with the lime juice, sugar, pepper and chopped chilli. Tip in the cabbage, carrots and onion. Mix well.
• Shred the chicken and toss it into the salad with the herbs. Mix again, cover and leave to marinate in the fridge for at least 2 hours (overnight is ideal).
• To make the nuoc cham sauce, pound the garlic, chillies and caster sugar to a paste using a pestle and mortar. Mix in the fish sauce, vinegar and 6 tbsp water. (It will keep for up to 4 days in the fridge.)
• To serve, toss the salad, taste and add more sugar, if you like. Scatter mint leaves on each plates, pile the salad on top and sprinkle with peanuts. Serve with individual bowls of nuoc cham sauce to pour over.

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

Steps:

• Prepare dressing and set aside.
• Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• Once noodles have begun to slightly brown, add slivered almonds.
• If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
• Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• Add the ramen/almond mixture and stir well.
• Add dressing and stir to coat.
• I generally prepare the dressing right before serving.
• If it sits in the refrigerator too long, it gets very thick and won't remix well.
• Also, this amount of dressing is just the right amount to give the salad a good coating.
• If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
• If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

CRISPY CHICKEN STRIPS WITH SALAD

Steps:

• Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.
• Photograph by Antonis Achilleos

CHEDDAR-CHICKEN CRUNCH SALAD

Steps:

• Mix dressings in large bowl. Add all remaining ingredients except cheese and bacon; mix lightly.
• Refrigerate 1 hour.
• Top with cheese and bacon just before serving.

CRUNCHY THAI SALAD

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

CRUNCHY CORONATION CHICKEN SALAD

Steps:

• Toss the chicken breasts with the curry powder and 1 tbsp of the oil. Heat a large non-stick pan and cook the chicken for 5-6 mins on each side until golden and cooked through, then cut into strips.
• Whisk together the remaining oil and mango chutney with a good squeeze of lemon juice. Then, in a large bowl, toss with the cucumber, watercress, chicken and most of the flaked almonds. Divide between two bowls, scatter with the rest of the almonds, and enjoy with some crusty bread on the side.

CRUNCHY POPPYSEED CHICKEN SALAD

Steps:

• Combine all ingredients except dressing and nuts in large bowl.
• Add dressing; toss to coat.
• Top with nuts just before serving.

CRUNCHY CHICKEN SALAD

Steps:

• Mix chicken, onion, mayonnaise, water chestnuts, sweet pickle relish, pecans, salt, and black pepper together in a bowl. Serve on lettuce leaves and garnish each serving with a slice or 2 of hard-boiled egg.

CRUNCHY CHINESE CHICKEN SALAD

Steps:

• Combine salad ingredients in a large bowl.
• Mix all dressing ingredients and 1 Ramen noodle seasoning packet and pour over salad.
• Mix well.
• Refrigerate overnight or several hours.

CRISPY PARMESAN CHICKEN SALAD

Steps:

• Combine flour, egg, water, baking powder, and seasonings, stir well. Combine panko and parmesan cheese. Dip chicken tenders in batter, removing excess batter with edge of bowl. Dredge in panko mixture. Place on wire rack in refrigerator and allow to rest at least 15 minutes. Before baking, spray chicken tenders with a small amount of olive oil. Bake in 400 degree oven for 20 minutes or until golden brown and internal temperature reaches 165 degrees
• Place tomato halves on parchment lined sheet pan, drizzle with olive oil, and season. Roast tomatoes in 350 degree oven for 45 minutes, or until tomatoes begin to caramelize. While tomatoes are roasting, heat olive oil on medium heat in saute' pan. Add shallots and saute' until caramelized. Add tomato paste and garlic and continue to saute' for 2 minutes. Remove from heat and allow to cool.
• When tomatoes are caramelized remove from oven and combine with shallot mixture in immersion blender canister. Add olive oil, balsamic vinegar, seasonings, and handful of fresh basil. Puree with immersion blender to emulsify.
• Spray olive oil on each side of chicken tenders. Bake chicken at in 400 degree oven for 20 to 30 minutes or until golden brown and internal temperature reaches 165 degrees. Allow to rest 5 minutes, then slice in 1 inch pieces.
• Place eggplant slices on parchment lined sheet pan, drizzle with olive oil and season. Roast in 350 degree oven for 45 minutes or until lightly browned and tender. When cool dice in 1 inch cubes.
• For best results toss each salad serving separately. Combine 1 portion of all salad ingredients (one fourth) in mixing bowl. Drizzle with 2 ounces of dressing and toss., and plate. Top with warm parmesan chicken tenders. Finish with a sprinkle of parmesan.

SWEET AND CRUNCHY CHICKEN SALAD SANDWICHES

Steps:

• STIR MIRACLE WHIP Dressing and salad supreme in medium bowl until well blended. Mix in remaining ingredients. Chill until serving.
• SERVE with crackers or on your favorite bread such as croissants, dinner rolls or hoagie buns.

CRUNCHY CHICKEN SALAD

Steps:

• Whisk together the contents of the ramen seasoning packets, oil, vinegar and sugar. Set aside.
• In a large bowl, combine the broccoli slaw, apple, sunflower kernels, dried cranberries, green onions, bell pepper, almonds and chicken. Add the dressing, toss to coat.
• Crush the uncooked ramen noodles and add to salad just before serving. Toss to coat.

COOL & CRUNCHY CHICKEN SALAD

Steps:

• In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.

CRUNCHY CHICKEN SALAD

Steps:

• Mix all ingredients; cover.
• Refrigerate 1 hour.

HOT CHICKEN SALAD

Steps:

• Heat oven to 350 degrees with a rack positioned in the center.
• Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
• Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
• Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

CRUNCHY ASIAN CHICKEN SALAD

Steps:

• Roasted or rotisserie chicken takes on a new dimension in the quick salad. Adding ginger and soy sauce to a bottled oil and vinegar dressing gives it an Asian flavor. A mixture of baby or very young greens is called mesclun or sometimes field greens.
• Place chicken pieces, water chestnuts and scallions in a large bowl. Mix dressing, soy sauce, and ginger together and pour over the chicken. Toss well. Divide mesclun between 2 plates and spoon chicken salad on top.

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

Steps:

• For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
• Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

CRUNCHY HOT CHICKEN SALAD

Steps:

• Combine all ingredients except potato chips and cheese, blend well.
• Spoon into a lightly greased 3 quart shallow casserole dish.
• Top with 2 cups cheese.
• Bake at 350 for 30 mins.
• Put sprinkling of crushed potato chips over surface during last 10 minutes.

HOT CRUNCHY CHICKEN SALAD

Steps:

• Whisk vinegar, oil, mustard, crushed pepper, cumin, paprika and black pepper until blended. Reserve half for later use. Pour remaining vinegar mixture over chicken in shallow dish; stir to evenly coat chicken. Refrigerate 2 hours to marinate, stirring occasionally.
• Meanwhile, combine remaining ingredients in large bowl. Refrigerate until ready to serve.
• Drain chicken; discard marinade. Cook chicken in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until done, stirring frequently. Add reserved vinegar mixture; cook and stir 1 to 2 min. or until heated through.
• Spoon chicken mixture over spinach mixture; mix lightly.

CRUNCHY CHICKEN SALAD

Steps:

• Combine everything but potatoes, just before serving toss in potatoes.

SPICY-CRUNCHY CHICKEN SALAD IN LETTUCE CUPS

Steps:

• In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.
• Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.
• Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.