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Asian Chicken Salad with Orange-curry Dressing

Prep 20 min
Total 20 min
Ingredients 9
Servings 4

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. MORE+ LESS-

By Pillsbury Kitchens

June 28, 2011

Ingredients

(4-oz.) pkg. refrigerated teriyaki chicken breast fillet

1/2

cup frozen pineapple-orange or orange juice concentrate, thawed

teaspoon curry powder

teaspoons soy sauce

teaspoons oil

cups purchased mixed salad greens

cups fresh broccoli florets

cup diagonally sliced carrots

yellow or red bell pepper, cut into thin strips

Steps

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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.