Crispy Nutty Chicken Salad Recipes

CHICKEN SALAD WITH CRISPY WONTONS

Here's a quick easy meal. My mom made it when I was growing up, but I added veggies and lightened the sweet-and-sour dressing. I also bake the crispy wontons instead of frying them. -Kylea Rorabaugh of Kansas City, Missouri

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 12

Chicken Salad with Crispy Wontons image

Steps:

Lightly spritz both sides of wonton strips with cooking spray; place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Turn strips over; broil 2-3 minutes longer or until golden brown. Remove to wire racks to cool., For dressing, in a small bowl, whisk the vinegar, canola oil, sesame oil, sugar, salt and pepper; set aside. In a large bowl, combine the romaine, chicken, peppers and tomatoes. Just before serving, drizzle with dressing and toss to coat. Top with wonton strips.

Nutrition Facts : Calories 149 calories, Fat 6g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 253mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

Ingredients

10 wonton wrappers, cut into 1/4-inch strips
1/4 cup cider vinegar
3 tablespoons canola oil
3/4 teaspoon sesame oil
2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon pepper
5 cups torn romaine
3 cups cubed cooked chicken breast
1 medium sweet red pepper, cut into 1/4-inch strips
1 medium sweet yellow pepper, cut into 1/4-inch strips
1/2 cup halved grape tomatoes

CRISPY CHICKEN SALAD WITH YUMMY HONEY MUSTARD DRESSING

We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad. Chill dressing, covered, up to 1 week. Makes about 1 1/3 cups dressing.

Provided by coweed

Time 40m

Yield 6

Number Of Ingredients 19

Crispy Chicken Salad with Yummy Honey Mustard Dressing image

Steps:

Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley.
Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water.
Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.
Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm.
Toss together salad greens, carrots, and radishes in a large bowl.
Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl.
Divide salad among plates, top with chicken, and drizzle with dressing.

Nutrition Facts : Calories 560.2 calories, Carbohydrate 43 g, Cholesterol 137.1 mg, Fat 32.3 g, Fiber 3.2 g, Protein 31.8 g, SaturatedFat 5.5 g, Sodium 679.9 mg, Sugar 11.2 g

Ingredients

2 tablespoons olive oil
1 ½ cups panko bread crumbs
¼ teaspoon garlic powder
2 tablespoons chopped fresh parsley
cooking spray
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs
2 tablespoons water
1 ½ pounds skinless, boneless chicken breast halves
8 cups mixed spring salad greens
2 large carrots, peeled and sliced diagonally
1 cup sliced radishes
¾ cup mayonnaise
3 tablespoons prepared yellow mustard
3 tablespoons honey
4 teaspoons Dijon mustard
1 tablespoon lemon juice