Hot Chicken Salad

Course : Chicken
Serves: 4
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8 ounces chicken or turkey -- cooked
1/4 cup apple juice
1/4 cup vinegar
2 tablespoons green onions
2 tablespoons water
1 teaspoon cornstarch
1/4 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon celery seed
1 dash pepper
1 spray nonstick spray coating
4 cups fresh spinach -- torn
3 cups cabbage -- shredded
1/2 cup radishes -- sliced
2 whole radishes -- (optional)
1 medium celery leaves -- (optional)

Preparation / Directions:

Cut chicken or turkey into bite-size strips. For dressings, stir together apple juice, vinegar, green onions, water, cornstarch, salt, mustard, celery seed, and pepper; set aside. Spray a cold 12 inch skillet with nonstick coating. Preheat the skillet over medium heat. Add Chicken or turkey to skillet. Cook and stir for 1 to 2 minutes or till heated. Add dressing to skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Toss together spinach and cabbage. Add to skillet. Cook and stir about 1 minute until spinach starts to wilt. Add sliced radishes ; toss to mix. Transfer to a salad bowl. If desired, garish with whole radishes and celery leaves. Serve immediately

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