Chicken And Cashew Crunchy Salad Mix

Enjoy your summer with a great chicken and pasta salad served with the amazing flavor of crunchy cashews. The creamy and sweet dressing will make this salad more flavorful and delicious. Follow the recipe below.

Ingredients

• Shell pasta, 2 cups
• Brown sugar, ¼ cup
• Creamy salad dressing (whichever you like), 1 cup
• Celery (chopped), 2 cups
• 1 medium-sized onion, chopped
• Green bell pepper (chopped), ½ cup
• Lemon juice, 2 tsp
• Cashew (halved), 1 cup
• Distilled white vinegar, 1 tbsp
• Salt, a punch
• Chicken breast halved (boneless, cooked and chopped into chunks)

Preparation

1. Boil water in a large pot and add salt. When the water is boiling, add pasta and cook as per the package directions until tender. Rinse and drain with cold water and set aside.
2. In a mixing bowl, combine creamy salad dressing, brown sugar, vinegar, and lemon juice together. Season with salt and mix.
3. Once your dressing is ready, toss with celery, cooked pasta, onion, green pepper, and chicken chunks. Let the dressing coat all the ingredients.
4. Set to chill until it is ready to be served. Top with cashews before serving and enjoy!

Chicken BBQ Salad With Dressing

Creamy and crunchy! This amazing chicken salad recipe combines grilled chicken with homemade BBQ-flavored ranch dressing. The crisp of greens and the creamy texture of avocados will add more flavor to satisfy your taste buds!

Ingredients

Salad

• Chicken breast (skinless, boneless, strips), 2 breast pieces
• 1 Roma tomato, diced
• Romaine lettuce (chopped), 6 cups
• 1 medium-sized bell pepper, diced
• ½ medium-sized ripe avocado, cubed
• BBQ sauce, ¼ cup
• Red onion (diced), ¼ cup
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Cooking fat

Ranch Dressing

• Mayonnaise, 2 tbsp (you can use the homemade version if you like)
• Coconut milk, 2 tbsp
• Fresh dill (minced), 1 tsp
• Raw garlic (minced), ¼ tsp
• Fresh chives (minced), 1 tsp
• Paprika, ¼ tsp
• Sea salt, to taste
• Freshly ground black pepper, to taste

Preparation

1. To prepare the salad, grease a nonstick skillet with cooking fat and add chicken. Cook over med-high heat.
2. Season with salt and pepper and stir well. Cook for 3-4 minutes on each side until thoroughly cooked.
3. When done, remove from the skillet and allow the chicken to cool. Dice the strips into small pieces.
4. To prepare the ranch dressing, combine all the ingredients in a bowl and mix thoroughly to combine well.
5. To assemble, cover the bowl with romaine lettuce. Add tomato, chicken, pepper, avocado and onion on the top. Add BBQ sauce and ranch dressing as much as you like.
6. Toss gently to adjust the flavors. Combine well and serve.
7. If you want, you can refrigerate before serving for a crunchier, crispier taste.

Refreshing Chicken Salad With Pomegranate And Spinach

A nutritionally rich and quick recipe that will only take a few minutes to prepare! This recipe is not only flavorful – thanks to the unique blend – but also offer great nutritional value. A perfect healthy choice with a creamy touch of feta cheese! Do try.

Ingredients

• Baby spinach leaves (rinsed and drained), 2-3 cups
• ¼ large-sized red onion, thinly sliced
• Feta cheese (crumbled), ½ cup
• Pre-cooked chicken breast (boneless, skinless, diced), 2 cups
• Alfalfa sprouts, ¼ cups
• Balsamic vinaigrette, 4 tbsp
• Walnuts (crumbled), ½ cup
• 1 medium-sized pomegranate, peel and separate seeds
• Salt, to taste

Preparation

1. In a large salad bowl, place spinach and season with salt.
2. Prepare chicken as you like with light flavors and/or herbs and allow cooling. Dice into small chunks.
3. Add chicken on top of the spinach along with red onion, feta cheese, walnuts and sprouts.
4. Add pomegranate seeds and drizzle with balsamic vinaigrette.
5. Toss to adjust flavors and serve fresh for refreshing flavors.

Popcorn Fried Chicken Salad

Ingredients

• Frozen popcorn chicken, 2 cups
• Iceberg lettuce mix, 2 cups
• 1 medium-sized cucumber
• Grape tomatoes, ½ cup
• Ranch salad dressing, ½ cup

Preparation

1. Fry the chicken popcorns as per the instructions on the package. Make sure you deep-fry them to maintain the crunchiness of the fried chicken.
2. Remove from the pan and let cool.
3. To prepare the salad, first chop the lettuce and iceberg mix, cucumber, and tomatoes into small chunks.
4. Place all of the veggies in a large salad bowl. Add chicken on top.
5. Drizzle the ranch dressing on top and toss to coat well.
6. Even if the chicken is slightly warm, you will enjoy this basic, crunchy salad.

Note: You can use the ranch-dressing recipe mentioned above to prepare ranch if you want the homemade version.

Mexican-Favorite Crispy Chicken Salad

Ingredients

• Precooked chicken (boneless, skinless, shredded), 2 ½ cups
• Carrots (julienned), ½ cup
• Jicama (julienned), ¼ cup
• Red bell pepper (julienned), ¼ cup
• Red onion (thinly sliced), ¼ cup
• Whole kernel corn (drained), 2 cans
• Sour cream, ½ cup
• Cumin (ground), ½ tsp
• Fresh lemon juice, 2 tbsp
• Mayonnaise, 2/3 cup
• Cherry tomatoes (halved), 1 cup
• Purple cabbage (chopped), ½ cup
• 3 medium-sized avocados (peeled, pitted), chopped
• Fresh cilantro (chopped), 2 tbsp
• Hot pepper sauce, 1 tsp
• Taco seasoning, 2 pkg.
• Salt, ½ tsp
• Black pepper, ¼ tsp

Preparation

1. In a large salad bowl, combine cooked chicken with red bell pepper, carrots, red onion, jicama, cherry tomatoes, corn, cabbage, cilantro, and avocados. Toss to mix well.
2. In another bowl, combine mayonnaise, sour cream, cumin, lemon juice, hot pepper sauce, and taco seasoning. Mix well.
3. Season with salt and pepper and mix again.
4. Pour this Mexican dressing over the salad. Cover and toss well to coat.
5. Set to refrigerate for 60 minutes until the salad is chilled.
6. Serve fresh
7. Serve.

Herbed Chicken And Peach Salad With Feta Cheese

Ingredients

• Vegetable stock, 1 cup
• Bulgur wheat, 1 cup
• Precooked, roasted chicken chunks, 2 cup
• 2 Medium-sized peach (ripe, yellow-fleshed)
• Mint, a handful
• Fresh dill, 2 tbsp
• Fresh basil, a handful
• Feta cheese (crumbled), ½ cup
• Pecan halves (toasted), ½ cup

Dressing

• Lime juice, 4 tbsp
• Zest of 2 limes
• Rice vinegar, 1 tsp
• Olive oil (mild), 3 tbsp
• Caster sugar (golden), 1 tsp
• Garlic (crushed), 1 tsp
• Wholegrain mustard, 1 tsp

Preparation

1. Heat vegetable stock until it starts boiling. Add the boiling stock in a large bowl with bulgur wheat. Cover the bowl using a cling film and set aside. It will take around 20 minutes to the grains to completely absorb the stock to become tender.
2. Tear the precooked chicken into small chunks. Slice peaches into thin wedges.
3. Whisk all the ingredients of the dressing in a separate bowl and season with salt and pepper. Set aside.
4. Check the bulgur and see if it looks swollen and dry. Remove the cling film and use a fork to fluff it up. Allow cooling.
5. Chop all the herbs just and toss with the bulgur right before serving.
6. Adjust the bulgur on the platter and top with chicken. Cover with pecans peaches and feta cheese.
7. Pour dressing on the top and toss the bowl to combine all the ingredients well.
8. Serve fresh for best flavors.