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Asian Chicken Salad with Orange-curry Dressing

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Asian Chicken Salad with Orange-curry Dressing
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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Combine pre-marinated chicken breasts from the meat case and packaged salad greens with colorful fresh veggies for a light but satisfying main-dish salad.

Ingredients

3
(4-oz.) pkg. refrigerated teriyaki chicken breast fillet
1/2
cup frozen pineapple-orange or orange juice concentrate, thawed
1
teaspoon curry powder
4
teaspoons soy sauce
2
teaspoons oil
4
cups purchased mixed salad greens
2
cups fresh broccoli florets
1
cup diagonally sliced carrots
1
yellow or red bell pepper, cut into thin strips

Directions

  • 1 Spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 to 10 minutes or until no longer pink in center, turning once. Remove skillet from heat; set aside.
  • 2 Meanwhile, in small bowl, combine juice concentrate, curry powder, soy sauce and oil; blend well. Set aside.
  • 3 To serve, arrange 1 cup salad greens on each of 4 dinner plates. Top with broccoli, carrots and bell pepper. Thinly slice chicken; arrange slices on top of vegetables. Spoon dressing over salads.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
45
)
Daily Value
Total Fat
5g
8%
(
Saturated Fat
1g
5%
)
Cholesterol
45mg
15%
Sodium
870mg
36%
Total Carbohydrate
27g
9%
(
Dietary Fiber
3g
12%
,
Sugars
17g
)
Protein
19g
Daily Value*:
Vitamin A
220%
220%
Vitamin C
210%
210%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Fruit; 1 Other Carbohydrate; 2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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