Hot Crunchy Chicken Salad - Kraft Recipes Top
Comida Kraft
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Hot Crunchy Chicken Salad

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Total Time

4 servings

Cold chicken salad is fine for some menus. But to really knock their socks off, serve the chicken hot and crispy on a fancy spinach salad.

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Make It

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  • Whisk vinegar, oil, mustard, crushed pepper, cumin, paprika and black pepper until blended. Reserve half for later use. Pour remaining vinegar mixture over chicken in shallow dish; stir to evenly coat chicken. Refrigerate 2 hours to marinate, stirring occasionally.
  • Meanwhile, combine remaining ingredients in large bowl. Refrigerate until ready to serve.
  • Drain chicken; discard marinade. Cook chicken in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until done, stirring frequently. Add reserved vinegar mixture; cook and stir 1 to 2 min. or until heated through.
  • Spoon chicken mixture over spinach mixture; mix lightly.

Special Equipment Needed


Substitute 1/2 cup drained canned sliced water chestnuts for the jicama.


  • 4 servings

Healthy Living

  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 2 Meat (L)
  • 2 Fat

Nutrition Bonus

Colorful carrots, rich in vitamin A, are teamed up with other crunchy fresh vegetables to provide vitamin C in this delicious, yet low-calorie and low-sodium, main-dish salad.

Nutritional Information

Serving Size 4 servings
Calories 200
Total fat 9g
Saturated fat 2g
Cholesterol 75mg
Sodium 190mg
Carbohydrate 7g
Dietary fiber 3g
Sugars 2g
Protein 19g
% Daily Value
Vitamin A 150 %DV
Vitamin C 45 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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