CRUNCHY CHICKEN SALAD

Crunchy Chicken Salad image

This recipe features tender chicken and crunchy vegetables. With peanut oil, soy sauce and toasted sesame seeds, the dressing has a slight Asian flair. To save time when entertaining, you can cook the chicken and prepare the dressing the day before.-Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

4 cups shredded cooked chicken
2 cups shredded lettuce
1 cup julienned carrots
1 cup julienned cucumber
2/3 cup green onion strips, cut into 2-inch pieces
1 cup canned bean sprouts
DRESSING:
2 tablespoons canola oil
2 tablespoons lemon juice
2 tablespoons sesame seeds, toasted
1-1/2 teaspoons soy sauce
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon ground mustard
Hot pepper sauce to taste

Steps:

In a large salad bowl, toss the chicken, lettuce, carrots, cucumber, green onion and bean sprouts. Cover and refrigerate. , In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Cover and refrigerate. Just before serving, shake dressing and pour over salad; toss to coat. Serve with breadsticks.

Nutrition Facts : Calories 156 calories, Fat 6g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 201mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

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