Asian Chicken Salad with Orange-curry Dressing

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  • 20 min prep time
  • 20 min total time
  • 9 ingredients
  • 4 servings

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. 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. 2 Meanwhile, in small bowl, combine juice concentrate, curry powder, soy sauce and oil; blend well. Set aside.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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