Crunchy Chicken Salad

19 Feb

Hey there 🙂  On this very gloomy Tuesday, I wanted to share a very delicious salad recipe with you!

This is another one of my Mom’s, but over the years I’ve tweaked it a bit.  The original recipe called for iceberg lettuce, but I prefer Romaine.  It’s much easier to chop up and has more nutritional value!  Instead of poached chicken, I like to use roasted to add more flavor.  A shredded rotisserie chicken is fabulous, or you can just roast up a few chicken tenders like I did today!  Here’s how you make it:

ccs final

Crunchy Chicken Salad

makes 2 salads

1 head Romaine lettuce
2 scallions
Shredded chicken
Toasted slivered almonds & sesame seeds
Classic 3-2-1 dressing

Start by thinly slicing the head of Romaine and scallions.  Divide into serving bowls.

greens

Next, toast the almonds and sesame seeds.  To do this, just heat the nuts in a skillet, stirring occasionally until they are fragrant.  Be careful not to burn!  Add to your greens.

nuts toasting

Add the shredded chicken and top with my easy 3-2-1 classic dressing.  It’s just 1 tbsp sugar, 2 tbsp vinegar, 3 tbsp olive oil, salt and pepper.  Toss everything together and enjoy!!

ccs final

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2 Responses to “Crunchy Chicken Salad”

Trackbacks/Pingbacks

  1. Eat n’ Season – March | Pasta n' Pilates - March 1, 2013

    […] *Whip up salads galore! […]

  2. Eat in Season – March - September 9, 2014

    […] 3.  Lettuce – Whip up salads galore! […]

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