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Asian Chicken Salad from Seasons Magazine

     
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Serves: 6 (about 2 cups each) Prep time: 25 minutes
Source: Cook time: 20 minutes

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Ingredients:

  • 1 tsp Hy-Vee ground ginger
  • 1/2 tsp Hy-Vee garlic salt
  • 1/4 tsp Hy-Vee black pepper
  • 1 pound Hy-Vee chicken breasts
  • 1 tbsp Hy-Vee canola oil
  • 1 head iceberg lettuce, chopped
  • 1 (15 oz) can Hy-Vee mandarin oranges, drained
  • 1 small cucumber, cut into matchsticks
  • 1/2 c. light Asian dressing
  • 1 c. Midwest Country Fare chow mein noodles

All you do

  1. In a small bowl, combine ginger, garlic salt and black pepper. Rub mixture evenly over chicken breasts.
  2. Heat oil in a medium skillet over medium-high heat. dd chicken to skillet and cook, turning once, until internal temperature of chicken reaches 165 degrees. Remove from skillet, let cool and chop into bite-sized pieces.
  3. In a large bowl, combine lettuce, chicken, mandarin oranges and cucumber. Toss with dressing to coat and top with chow mein noodles just before serving.

Daily nutritional values:

30% vitamin A 4% calcium
50% vitamin C 8% iron

Nutrition information per serving:

Calories: 230 Protein: 20
Carbohydrate: 20g Saturated Fat: 1g
Cholesterol: 50mg Sodium: 530mg
Dietary Fiber: 2g Sugar: 12g
Fat: 8g Trans fats: 0g
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