
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.
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
½ cup shredded carrots
¼ cup finely diced red bell peppers
½ cup edamame
¼ cup sliced almonds
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 Tablespoons vegetable oil
1 (11-ounce) can mandarin oranges, drained
3 tablespoons lite Asian salad dressing
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