Chicken Crunch Salad

Submitted by HeatherFeather

"Adapted from a special issue of Taste of Home. This very green looking salad was served inside fresh, clean cups of red cabbage leaves as a very attractive garnish. The type of chow mein noodles are the kind often sold in a short blue can in grocery stores - not to be confused with ramen soup noodles. A nice luncheon choice."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 1⁄2 cups cooked chicken, diced
• 1 cup frozen peas, thawed,drained
• 1⁄2 cup celery, thinly sliced or finely diced
• 1⁄2 cup green bell peppers or 1/2 cup red bell pepper, finely chopped
• 1⁄2 cup fresh pea pods, halved
• 1⁄4 cup green onion, thinly sliced
• 1 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon soy sauce
• 1⁄4 teaspoon ground ginger
• 1 1⁄2 cups crunchy chow mein noodles (3 ounce can)
• 1⁄4 cup salted peanuts

directions

1. Combine chicken and veggies in a large bowl.
2. Mix mayo, lemon juice, soy sauce, ground ginger well and pour over salad, tossing lightly to coat evenly.
3. Cover& chill until ready to serve.
4. Jst before serving, stir in the crunchy noodles and peanuts until coated well and serve.

Reviews

[Miss Annie]

This recipe makes a very nice luncheon salad. I made the recipe as you directed, only omitting the pea pods. The salad has a very nice crunch due to the peanuts (cashews would be good too), and veggies. I served in red leaf lettuce leaves instead of the red cabbage, and the presentation was lovely. Thanks for sharing this recipe, Heather. Definately one to serve again.