Why You’ll Love this Crispy Chicken Salad
This crispy chicken salad is a total game-changer for your weeknight dinner rotation. I’m obsessed with the magical combination of textures and flavors that dance together in every bite.
The candied almonds add this sweet crunch that perfectly complements the savory chicken and crispy chow mein noodles.
What I love most? It’s substantial enough to satisfy hungry appetites but doesn’t weigh you down. The tangy-sweet dressing ties everything together, while the pineapple tidbits provide little bursts of juicy sweetness.
And can we talk about how gorgeous it looks on the plate? Perfect for impressing guests or treating yourself.
What Ingredients are in Crispy Chicken Salad?
This crispy chicken salad brings together the most delightful mix of ingredients to create a dish that’s both satisfying and revitalizing. The beauty of this recipe lies in its perfect balance of protein, crunch, and sweetness, all tied together with a homemade dressing that’s tangy and just a touch spicy. I’m always amazed at how such simple ingredients can transform into something so special when combined.
- 4 cups chopped lettuce
- 2 cups cubed cooked chicken
- 1½ cups chow mein noodles
- 1 can (20 ounces) unsweetened pineapple tidbits, drained and patted dry
- 1 cup chopped celery
- 1 green onion, chopped
- ¼ cup sliced almonds
- 1 tablespoon butter (for toasting almonds)
- 3 tablespoons sugar (divided: 2 tablespoons for dressing, 1 tablespoon for almonds)
- ¼ cup olive oil
- 2 tablespoons cider vinegar
- ½ teaspoon salt
- 1 dash hot pepper sauce
When shopping for these ingredients, quality matters but don’t stress too much. Pre-cooked rotisserie chicken works beautifully if you’re short on time, and you can even prep the candied almonds a day ahead. For the lettuce, I prefer romaine or green leaf for their sturdiness, but feel free to use whatever greens you have on hand. The pineapple adds such a lovely sweetness, but make sure to pat it dry—nobody wants a watery salad, right? And while the recipe calls for chow mein noodles, those crispy fried wonton strips would work in a pinch. Sometimes I add a few extra green onions because, well, can you ever really have too many?
How to Make this Crispy Chicken Salad
Making this crispy chicken salad is surprisingly simple, and I love how the process creates layers of flavor. Start by preparing those incredible candied almonds—they’re the secret star of this dish!
In a small skillet, melt 1 tablespoon of butter over medium heat, then add ¼ cup of sliced almonds. Cook and stir them for 3 to 4 minutes until they’re toasted and your kitchen smells nutty and warm. Next, sprinkle 1 tablespoon of sugar over those toasty almonds and continue cooking for another 2 to 3 minutes until the sugar melts and coats each piece. Spread this sweet, crunchy mixture on foil to cool—try not to snack on too many while you finish the rest of the salad!
While the almonds cool, let’s whip up the dressing. This couldn’t be easier—just combine ¼ cup olive oil, 2 tablespoons cider vinegar, ½ teaspoon salt, a dash of hot pepper sauce, and 2 tablespoons sugar in a jar with a tight-fitting lid. Give it a good shake until the sugar dissolves.
The real magic happens in a large bowl where you’ll combine 4 cups of chopped lettuce, 2 cups of cubed cooked chicken, 1½ cups of chow mein noodles (these add the most satisfying crunch), 20 ounces of drained pineapple tidbits (remember to pat them dry!), 1 cup of chopped celery for freshness, and 1 chopped green onion for a mild bite.
Just before serving, give your dressing another vigorous shake to make sure everything’s well combined, then drizzle it over your beautiful bowl of ingredients. Toss everything gently to coat each piece with that tangy dressing.
The final touch? Break apart those cooled sugared almonds—they may have stuck together while cooling—and sprinkle them over the top of your salad. The contrast between the sweet, crunchy almonds, the savory chicken, and the juicy pineapple creates a flavor explosion that makes this salad so much more than the sum of its parts. I could honestly eat this every day and never tire of it!
Crispy Chicken Salad Substitutions and Variations
While the classic version of this crispy chicken salad is absolutely delightful, I’ve discovered countless ways to adapt it based on what’s in my fridge or dietary preferences.
Try swapping chicken for grilled salmon or tofu for a different protein boost. Not a fan of chow mein noodles? Crispy wonton strips or even broken tortilla chips work beautifully.
For a tangier dressing, replace the cider vinegar with rice vinegar or lemon juice. Can’t find pineapple? Mandarin oranges or sliced grapes add similar sweetness.
And those candied almonds? They’re amazing with pecans or walnuts too, trust me.
What to Serve with Crispy Chicken Salad
Three perfect companions transform this crispy chicken salad from a simple dish into a complete meal. I love serving it with warm, crusty sourdough bread for soaking up those sweet-tangy dressing drips. Trust me, you’ll want to catch every drop.
A light butternut squash soup makes a harmonious partner, especially during cooler months. The smooth, velvety texture contrasts beautifully with the salad’s crunch.
For a complete spread, add a fruit platter with sliced watermelon and grapes. The juicy sweetness balances the savory chicken and complements the pineapple tidbits already in your salad.
Couldn’t be simpler, right?
Final Thoughts
After making this crispy chicken salad countless times, I’ve come to appreciate its perfect balance of flavors and textures. The sweet caramelized almonds against the savory chicken, the juicy pineapple tidbits paired with crispy chow mein noodles—it’s a symphony in a bowl.
What I love most? It’s versatile enough for any occasion. Casual family dinner or impressive lunch for guests, this salad delivers every time.
The dressing ties everything together with just the right amount of tang and sweetness. Trust me, you’ll want to keep this recipe handy.
Your taste buds will thank you, and whoever you serve it to will be asking for the recipe.
Crispy Chicken Salad With Sweet Almond Crunch
Ingredients
Equipment
Method
- In a small skillet, melt butter over medium heat. Add sliced almonds and cook for 3-4 minutes until toasted, stirring frequently.
- Sprinkle 1 tablespoon of sugar over the toasted almonds and continue cooking for 2-3 minutes until the sugar melts and coats the almonds. Spread on foil to cool.
- In a jar with a tight-fitting lid, combine olive oil, cider vinegar, salt, hot pepper sauce, and remaining 2 tablespoons of sugar. Shake well until sugar dissolves.
- In a large bowl, combine chopped lettuce, cubed chicken, chow mein noodles, drained pineapple tidbits, chopped celery, and chopped green onion.
- Just before serving, shake the dressing again and drizzle over the salad ingredients. Toss gently to coat everything evenly.
- Break apart the cooled candied almonds if they’ve stuck together and sprinkle them over the top of the salad. Serve immediately.
