Asian Chicken Salad

Serve up this Asian-inspired chicken salad in just 30 minutes. Simply cook chicken in skillet for 5 to 10 minutes, toss in spring mix salad and drizzle dressing on top – healthy and delicious when you’re short on time.

PREP
15
Minutes
COOKING
10
Minutes
SERVES
3
People

Ingredients

1 Sanderson Farms® Boneless Skinless Chicken Breast Fillet, sliced in half horizontally to create two chicken breast fillets

5 cups spring mix lettuce

1 cup sliced red cabbage

1/2 cup shredded carrots

1/4 cup finely diced red bell peppers

1/2 cup edamame

1/4 cup sliced almonds

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 Tablespoons vegetable oil

1 (11-ounce) can mandarin oranges, drained

3 tablespoons lite Asian salad dressing

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Directions

1. Toss spring mix salad, red cabbage, carrots, red bell peppers, edamame and almonds in a medium size bowl. Set aside.

2. Season chicken with salt and black pepper.

3. Heat oil in a 12-inch skillet over medium high heat. Add chicken to skillet and cook 5 to 10 minutes, turning halfway through cooking, or until internal temperature reaches 165°F. Remove chicken from skillet and slice into ½" slices.

4. Add oranges and cooked chicken slices to salad.

5. Drizzle dressing over salad. Toss and serve.

NUTRITION FACTS

Calories

370

Fat

19g

Saturated Fat

3g

Sodium

450mg

Carbohydrate

21g

Sugars

11g

Protein

32g