Shredded lettuce ... not just for tacos. Tossed with pineapple tidbits, red bell peppers, snap peas, and chicken, it makes an awesome Asian-inspired salad.
Servings and Ingredients
|1 ½ lbs. Hy-Vee boneless, skinless chicken breasts|
|1 ¾ c. toasted sesame salad dressing, divided|
|1 (10 oz) bag shredded red cabbage|
|1 (8 oz) bag Hy-Vee shredded lettuce|
|1 (8 oz) bag fresh sugar snap peas, trimmed|
|1 large red bell pepper, cut into 1-inch pieces|
|1 c. Hy-Vee pineapple chunks in juice, drained|
Things To Grab
Marinate the chicken in the refrigerator for 1 hour or up to 12 hours.
- Place chicken breasts in plastic bag; add 1/4 cup of the dressing. Seal bag; turn to coat chicken. Refrigerate 1 to 12 hours.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300 degrees to 350 degrees). Remove chicken from marinade; discard marinade. Grill chicken 12 to 15 minutes or until tender and no longer pink (165 degrees). Chill chicken up to 24 hours, if desired.
- Combine cabbage and lettuce in large bowl. Add snow peas, bell pepper and pineapple; toss to mix. Thinly slice chicken breast and add to salad. Drizzle with remaining 1-1/2 cups dressing; toss to coat.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 50mg
- Sodium: 430mg
- Total Carbohydrates: 17g
- Protein: 18g
Hy-Vee shredded lettuce package