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Asian Chicken Salad with Orange-curry Dressing

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

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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

Steps

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.

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.

Comments + Recipe Twists

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