Best Better Choice Cheddar Chicken Crunch Salad Recipes

CHEDDAR-CHICKEN CRUNCH SALAD

Cheddar-Chicken Crunch Salad image

Serve this hearty Cheddar-Chicken Crunch Salad. Cheddar-Chicken Crunch Salad includes bacon, crunchy broccoli and more for a delicious combo of flavors.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 4 servings, 2 cups each

Number Of Ingredients 8

Ingredients

1/4 cup MIRACLE WHIP Dressing
1/4 cup KRAFT Classic Ranch Dressing
4 cups small fresh broccoli florets
2 cups chopped cooked chicken breasts
1 cup halved cherry tomatoes
1/2 cup thinly sliced red onions
1/2 cup KRAFT Shredded Cheddar Cheese
6 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

Mix dressings in large bowl. Add all remaining ingredients except cheese and bacon; mix lightly.
Refrigerate 1 hour.
Top with cheese and bacon just before serving.

Nutrition Facts : Calories 390, Fat 28 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 810 mg, Carbohydrate 11 g, Fiber 3 g, Sugar 5 g, Protein 24 g

COOL & CRUNCHY CHICKEN SALAD

Cool & Crunchy Chicken Salad image

When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. -Sarah Smiley, Bangor, Maine

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/2 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon spicy brown mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 cup seedless red grapes, halved
1 cup thinly sliced celery
1 cup pecan halves, toasted
Lettuce leaves

Steps:

In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.

Nutrition Facts : Calories 340 calories, Fat 24g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 311mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

CRUNCHY CHICKEN SALAD

Crunchy Chicken Salad image

Picnic time! Pack Crunchy Chicken Salad for your next picnic in the park!

Provided by Betty Crocker Kitchens

Categories Entree

Time 22m

Yield 6

Number Of Ingredients 11

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:

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.
Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg

THE BEST CHICKEN SALAD

The Best Chicken Salad image

Ready in 30 minutes, our Best Chicken Salad lives up to its name with ingredients like broccoli, red bell pepper, honey and Dijon mustard.

Provided by Angie McGowan

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

4 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 cups small fresh broccoli florets
1 red bell pepper, chopped
2 tablespoons grated onion
1 clove garlic, finely chopped
3/4 cup mayonnaise
1 tablespoon honey
1 tablespoon Dijon mustard
1/4 cup coarsely chopped fresh dill weed
1/2 teaspoon salt
1/2 teaspoon pepper
4 large radicchio leaves

Steps:

In large bowl, mix chicken, broccoli, bell pepper, onion and garlic.
In small bowl, mix mayonnaise, honey and mustard. Add dressing to chicken mixture; mix well. Sprinkle with dill, salt and pepper; stir until incorporated.
To serve, spoon salad onto radicchio leaves.

Nutrition Facts : ServingSize 1 Serving

CHICKEN SALAD, AVOCADO AND CHEDDAR PANINI

Chicken Salad, Avocado and Cheddar Panini image

Provided by Trisha Yearwood

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 croissants, halved horizontally
3 cups Leftover Billie's Houdini Chicken Salad, recipe follows
2 cups arugula
2 avocados, sliced
2 tomatoes, sliced
4 slices Cheddar
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 boneless, skinless chicken breasts
1 1/2 cups low-fat plain Greek yogurt
1/2 cup seedless red grapes, preferably Concord, halved
1/2 cup slivered almonds
1/2 cup finely chopped pecans
1/4 cup dried cranberries
2 small Granny Smith apples, finely diced
1/2 small red onion, finely chopped
Salt and freshly ground pepper
Salt and freshly ground pepper
Toasted bread or crackers, for serving

Steps:

Lay out the croissant halves. On the bottom halves, place 3/4 cup of the leftover chicken salad. Top with a handful of arugula and layer with slices of avocado, tomato and Cheddar. Season with salt and pepper, and top with the croissant tops.
Heat a grill pan and a heavy skillet over medium heat. Transfer the sandwiches to the grill pan and set the skillet directly on top, to weight. Grill until the sandwiches are golden and the cheese is melted, 4 to 5 minutes.
In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice.
In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper to taste. Serve on toasted bread or with crackers.