Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 1 small cucumber, cut into matchsticks | ||
| ½ c. light Asian dressing | ||
| 1 c. chow mein noodles |
Directions
- In a small bowl, combine ginger, garlic salt and black pepper. Rub mixture evenly over chicken breasts.
- 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.
- 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.