Asian Chicken Salad

Recipe

Salad
Asian Chicken Salad

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User Rating

3 out of 5 stars
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4 ratings

Recipe Data

10
Servings

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    Description

    Dietitian Tip: I like to add a few mandarin oranges to this salad.

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    1 ½ lbs.Hy-Vee Cool Chicken boneless, skinless chicken breasts
    1 ¾ c.low-fat sesame-ginger 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
    1large red bell pepper, cut into 1-inch pieces
    1 c.Hy-Vee pineapple chunks in juice, drained

    Directions

    1. Place chicken breasts in plastic bag; add 1/4 cup of the dressing. Seal bag; turn to coat chicken. Refrigerate 1 to 12 hours.
    2. 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.
    3. 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.

    Nutrition facts

    Servings

    130 Calories per serving

    Amounts Per Serving

    • Total Fat: 3g
    • Cholesterol: 30mg
    • Sodium: 460mg
    • Total Carbohydrates: 12g
    • Protein: 13g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 50%
    0%
    Iron 8%
    0%
    Calcium 2%

    Recipe Source:

    modified from Try-Foods International, Hy-Vee shredded lettuce package.