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.


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


2 Responses to “Crunchy Chicken Salad”


  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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