Salads

Asian Chicken Salad

106

This salad is super fast to prepare and is a great lunch or dinner! I often cook the chicken a day (or even two) in advance so when I'm ready to eat there's nothing to do but assemble the salad. The mandarin oranges add just the right touch of sweetness.

1
1 boneless, skinless chicken breast
1-1/2 to 2 cups Half & Half Salad Mix
2 Tablespoons Asian Toasted Sesame salad dressing
2 Tablespoons Rice Noodles
1 Tablespoon Roasted Sliced Almonds
1/4 cup Mandarin Oranges
Trim any excess fat from chicken breast. Place chicken breast between two pieces of plastic wrap and pound to a uniform thickness, about 1/4-inch thick. Season lightly with salt. *Broil chicken for 6-8 minutes on each side till cooked through and the outside is golden. While chicken is cooking, fill a salad bowl with the salad mix. Sprinkle almonds and rice noodles over salad. Top with mandarin oranges. Slice or cube cooked chicken and place on top of salad. Drizzle with dressing. * You can choose to bake, roast or grill the chicken if you prefer. Alternately you could use about 1/2 cup pre-cooked chicken.
Nutritions

Calories
1425

Sodium
2333mg
97% DV

Fat
70g
108% DV

Protein
52g
105% DV

Carbs
136g
46% DV

Fiber
6g
26% DV