Asian Chicken Salad with Orange-curry Dressing

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.

–

Save & Share

Servings 4

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

1e3b164e-2077-4e61-a193-a103fb8f65c8

ingredients 9
Prep Time 20 min
Total Time 20 min

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

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.