Crunchy Chicken Salad

Crunchy Chicken Salad gets its crunch from cashews or peanuts, your choice. This salad is a fantastic as a light lunch. I have served this recipe in salad leaves and also with the chicken and nuts still warm for variation. Everything seems to work just fine. Submitted by David McCarthy, Australia


  • 3 Tbsp butter
  • 1 package (3 oz or 90 grams) Oriental Noodles
  • 2 Tbsp sesame seeds
  • cup sugar
  • cup white vinegar (or rice vinegar for sweetness if you prefer)
  • 1 Tbsp vegetable oil
  • tsp pepper
  • 2 cups cooked chicken, diced
  • cup dry-roasted cashews (or peanuts for more crucnh)
  • 4 medium green onions,(Spring onions) sliced (about cup)
  • 1 bag (16 oz or 450 grams) pre-prepared coleslaw mix


Melt butter over medium heat.

Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seeds. Cook about 2 minutes longer, stirring constantly until noodles are golden brown.

Mix sugar, vinegar, oil and pepper in a large bowl.

Add noodle mixture and remaining ingredients; toss.

A glass of chilled Chardonnay goes well with this chicken salad with cashews.


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