Spicy Chicken Salad

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 260.3
  • Total Fat: 18.6 g
  • Cholesterol: 48.8 mg
  • Sodium: 214.9 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 19.7 g

View full nutritional breakdown of Spicy Chicken Salad calories by ingredient


Introduction

This salad is a great one for hot summer days. It's fantastic for using up leftover roast chicken and even leftover fried chicken (if you remove the skin).

I use Scorned Woman hot sauce for the pepper sauce, because we like things with a lot of bite. You can use anything you like, or substitute powdered red pepper to taste.

The cabbage can be green, a mix of green and purple, or any other type your heart desires. :) This salad is a great one for hot summer days. It's fantastic for using up leftover roast chicken and even leftover fried chicken (if you remove the skin).

I use Scorned Woman hot sauce for the pepper sauce, because we like things with a lot of bite. You can use anything you like, or substitute powdered red pepper to taste.

The cabbage can be green, a mix of green and purple, or any other type your heart desires. :)
Number of Servings: 12

Ingredients

    6 cup, chopped Cabbage, fresh
    1 carrot (7-1/2") Carrots, raw
    4 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
    .5 cup Diamond Sliced Almond
    1 tsp Mustard Powder, Dried Spice - 1 tsp ggg (by MG7_FIT)
    1 tsp Hot Pepper Sauce
    2 tbsp Soy Sauce
    8 tbsp Extra Virgin Olive Oil
    4 tbsp Sesame Oil
    10 tsp Lemon Juice 'Real Lemon' 100% juice

Tips

Cooking time varies. You'll need cooked chicken (about 45 minutes roasted) and time to chop. An hour or so to let the salad sit and the flavors to mingle is nice, but not necessary.


Directions

In a small bowl, mix:
* mustard
* hot pepper
* soy sauce
* olive oil
* sesame oil
* lemon juice
and set aside so the flavors can mingle.

Chop cabbage.
Dice or grate carrot.
Cut up chicken into bite sized pieces. It can be cold or warm.
Put in large bowl, add almonds and mix gently.

Add dressing and mix thoroughly. Let sit for an hour in the fridge for best flavor.

This is REALLY good for making ahead as it allows the flavors to mingle. Just stir before serving.

Serving Size: Makes 12 large servings

Number of Servings: 12

Recipe submitted by SparkPeople user ROMILLYMUELLER.