Crunchy Chicken Salad


12-ounces Chicken breast tenderloins, Breaded & Frozen,

8-cups Mixed salad greens, cut into bite size pieces,

1-cup Red cabbage, shredded,

1-cup Carrots, shredded,

3-medium Green onions, sliced,

1½-cups Chow Mein noodles,

Creamy Oriental Dressing,

(See dressing recipe below).


Make dressing and set aside; cook chicken according to directions on package and cut tenderloins into strips, 4 to 6 pieces each.

Combine chicken breast tenderloins, mixed salad greens, shredded red cabbage, shdded carrots, sliced green onions, Chow Mein noodles and the Creamy Oriental Dressing (See dressing recipe below), in a large bowl; toss to coat; divide into 4 plates and serve.

Ingredients & Instructions for Creamy Oriental Dressing:

¼-cup Asian Sesame dressing and marinade

⅓-cup Yogurt or mayonnaise

Dash Salt

Dash Pepper

1-teaspoon Sesame seeds

Combine all the ingredients in a small bowl and whisk until creamy; makes about ½ cup.

Note: To give it that grilled taste, grill chicken breast about 7 or 8 minutes per side or until there is no pink in the thickest part of the chicken. If you don’t have time to cook chicken then substitute the chicken with canned chicken, (wont’ be breaded) or frozen, already cooked chicken strips. These are just a few ideas to make things with what you already have.

Serves 4

This fantastic Crunchy Chicken Salad Recipe can be found in “Lettuce Eat” Cookbook along with many more delicious and exciting salads at