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Crunchy Chicken Salad

Crunchy Chicken Salad
  • Prep 15 min
  • Total 22 min
  • Servings 6
Picnic time! Pack Crunchy Chicken Salad for your next picnic in the park!
Updated October 1, 2006

Ingredients

  • 3 tablespoons butter or margarine
  • 1 package (3 ounces) Oriental-flavor ramen noodle soup mix
  • 2 tablespoons sesame seed
  • 1/4 cup sugar
  • 1/4 cup white vinegar
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon pepper
  • 2 cups cut-up cooked chicken
  • 1/2 cup dry-roasted peanuts
  • 4 medium green onions, sliced (1/4 cup)
  • 1 bag (16 ounces) coleslaw mix

Steps

  • 1
    Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
  • 2
    Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

  • Keep your salad crunchy by tossing in the noodles just before serving.
  • Precooked frozen chicken from the meat department is a great thing to have on hand for ready-to-go recipes like this.
  • For extra flavor and color, stir in an 11-ounce can of mandarin orange slices, drained.

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
200
Total Fat
22 g
Saturated Fat
7 g
Cholesterol
55 mg
Sodium
370 mg
Potassium
440 mg
Total Carbohydrate
24 g
Dietary Fiber
4 g
Protein
20 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
44%
44%
Calcium
6%
6%
Iron
12%
12%
Exchanges:
1 Starch; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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