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.

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

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
  • 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
    5%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    870mg
    870%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    3g
    3%
      Sugars
    17g
    17%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    220%;
    Vitamin C
    210%;
    Calcium
    4%;
    Iron
    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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