Asian Chicken Salad from Seasons Magazine (1)

Recipe

Salad
Asian Chicken Salad from Seasons Magazine

Primary Media

Plate of Asian chicken salad with side of dressing served on a white plate with red chopsticks

User Rating

2 out of 5 stars
Rate it:
3 ratings

Recipe Data

6
Servings
25min
Prep
45min
Total

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 tsp.Hy-Vee ground ginger
    ½ tsp.Hy-Vee garlic salt
    ¼ tsp.Hy-Vee black pepper
    1 lbs.Hy-Vee chicken breasts
    1 tbsp.Hy-Vee canola oil
    1 head(s)iceberg lettuce, chopped
    1(15 oz) can Hy-Vee mandarin oranges, drained
    1small cucumber, cut into matchsticks
    ½ c.light Asian dressing
    1 c.chow mein noodles

    Directions

    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.

    Nutrition facts

    Servings

    230 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 55mg
    • Sodium: 550mg
    • Total Carbohydrates: 22g
    • Protein: 20g

    Daily Values

    0%
    Vitamin A 30%
    0%
    Vitamin C 50%
    0%
    Iron 8%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Spring 2013.