Asian Chicken Salad

Recipe

Salad
Asian Chicken Salad

Primary Media

Bed of greens topped with chicken, sugar snap peas, red bell pepper and pineapple chunks

User Rating

3 out of 5 stars
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5 ratings

Recipe Data

10
Servings
1hr
Prep
20min
Total

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    Description

    Shredded lettuce ... not just for tacos. Tossed with pineapple tidbits, red bell peppers, snap peas, and chicken, it makes an awesome Asian-inspired salad.

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    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
    1large red bell pepper, cut into 1-inch pieces
    1 c.Hy-Vee pineapple chunks in juice, drained

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      Directions

      Marinate the chicken in the refrigerator for 1 hour or up to 12 hours.

      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

      220 Calories per serving
      1 1/2 cups

      Amounts Per Serving

      • Total Fat: 9g
      • Cholesterol: 50mg
      • Sodium: 430mg
      • Total Carbohydrates: 17g
      • Protein: 18g

      Daily Values

      0%
      Iron 6%
      0%
      Calcium 2%
      0%
      Potassium 10%

      Recipe Source:

      Hy-Vee shredded lettuce package